tag:blogger.com,1999:blog-8778626287556834261.post9154659843119071891..comments2024-03-28T01:49:29.773-07:00Comments on lostpastremembered: Wood Pigeon in a Rare Fowl ‘Fricase' circa 1684Deana Sidneyhttp://www.blogger.com/profile/14908407077861396161noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-8778626287556834261.post-2983876359405514292010-11-09T03:45:28.553-08:002010-11-09T03:45:28.553-08:00I love learning about these amazing chefs of times...I love learning about these amazing chefs of times gone by Deana! You have a real way of taking us there with you! :DLorraine @ Not Quite Nigellahttp://www.notquitenigella.comnoreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-63279632024931188852010-11-08T10:15:57.718-08:002010-11-08T10:15:57.718-08:00Far too many ignorant people dismiss pigeon. They...Far too many ignorant people dismiss pigeon. They only think of what they see in the city square and on roof-tops. Wood pigeon is one of the truest "free-range" birds you can eat. Spending their time in the woodlands eating a fabulous all natural diet. That you can truly appreciate in the final product.<br /><br />5 Star Dish. Perfect execution and lovely presentation.<br /><br />BravoLazaro Cookshttps://www.blogger.com/profile/01116678238092688684noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-34503902717755551712010-11-08T07:26:43.955-08:002010-11-08T07:26:43.955-08:00Wow, what a lesson I've just had. Thanks for ...Wow, what a lesson I've just had. Thanks for a great post again.Acquiredhttps://www.blogger.com/profile/09305259890849370305noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-25799039960305411082010-11-07T15:52:32.494-08:002010-11-07T15:52:32.494-08:00You continue to push our culinary boundaries by re...You continue to push our culinary boundaries by reaching into the past! A beautiful and daring dish!T.W. Barritt at Culinary Typeshttps://www.blogger.com/profile/08707931838240978818noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-40286152734323153962010-11-07T13:47:44.684-08:002010-11-07T13:47:44.684-08:00What a great read this was! I'm glad you incl...What a great read this was! I'm glad you included the pictures of the old kitchens, it's really fascinating. Your fricase came out beautifully! I love your attention to detail, especially with the carved orange.Faithhttp://anediblemosaic.comnoreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-71438377053223535802010-11-07T06:15:56.280-08:002010-11-07T06:15:56.280-08:00A very elegant dish.
I have never cooked wood pige...A very elegant dish.<br />I have never cooked wood pigeon but I have eaten it here http://www.thecrookedbillet.co.uk/<br />Outstanding photos ♥Ana Powellhttps://www.blogger.com/profile/06207536335996545519noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-38401710782984164142010-11-07T04:51:29.467-08:002010-11-07T04:51:29.467-08:00You are my hero. Taking the time to research and d...You are my hero. Taking the time to research and do this is so awesome. And the best fun to read, I have missed reading your posts, but I really have to do it only when I have time to savor them - your writing is far too interesting to skim. Bravo on holding out for those stones. And your plating with the little carved orange is magnificent. How interesting that he went his own way and went light on the seasonings. I only have one question: Why no cockscombs?? ; ) Lol.Tasty Trixhttps://www.blogger.com/profile/17583301157540398839noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-52312697021564376302010-11-05T20:18:56.411-07:002010-11-05T20:18:56.411-07:00Well, lambs testicles! I have a lamb ordered that...Well, lambs testicles! I have a lamb ordered that will arrive sometime this month. I have been pondering all my cuts but had never considered testicles! I will have them packaged. Whether I can be brave enough to cook them....I'll let you know! Interesting, as always.Sarahhttps://www.blogger.com/profile/15356018786442529490noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-11239623875956731032010-11-05T19:47:04.266-07:002010-11-05T19:47:04.266-07:00another inspiration to count in! great recipe with...another inspiration to count in! great recipe with it's history. Although I have never tasted either one, I'd love to try making them.daphnehttp://healthyflat.comnoreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-65375009719070204092010-11-05T18:16:32.352-07:002010-11-05T18:16:32.352-07:00A very intriguing recipe with fascinating history ...A very intriguing recipe with fascinating history and ingredients! The plating looks very pretty with the orange and the greens of asparagus and parsley. I don't know if I could get a pigeon but perhaps I can try it with cornish hens.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-82084395865911645782010-11-05T12:54:02.710-07:002010-11-05T12:54:02.710-07:00You are amazing Deana...
Every time I visit you I ...You are amazing Deana...<br />Every time I visit you I learn so much about food!<br />Happy one year anniversary to you!<br />L~xoLindahttps://www.blogger.com/profile/08731127892542929874noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-63954280096396365892010-11-05T12:25:40.652-07:002010-11-05T12:25:40.652-07:00What a marvelous post to help celebrate your first...What a marvelous post to help celebrate your first year of blogging!<br />It's a lovely presentation, Deana. As a whole, the dish is quite an undertaking. Taken step by step, not quite as intimidating. Having eaten pigeon since I was a child...I know how delicious that would be. Sweetbreads have long been a favorite too. Lamb testicles would be a new experience for me, but innard lovers like us would be most enthusiastic!<br />All pulled together with a delectable sauce!<br />Marvelous culinary history, Deana....wish I was in NYC to have a taste!Barbarahttps://www.blogger.com/profile/10038190964528332030noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-12389403936664501702010-11-05T09:00:03.431-07:002010-11-05T09:00:03.431-07:00Happy anniversary Deanna! You really are a marvel...Happy anniversary Deanna! You really are a marvelous blogger. Thanks for sharing these wonderful stories and recipes. All the best! <br /><br />PS: your food styling is fantastic!funkiefoodiehttps://www.blogger.com/profile/17301852111405616577noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-92032688307511311692010-11-05T08:50:07.090-07:002010-11-05T08:50:07.090-07:00You are much more adventurous than I, I'm sorr...You are much more adventurous than I, I'm sorry to say. I have to applaud you on sticking to the original recipe as much as possible. You've plated it beautifully!SavoringTime in the Kitchenhttps://www.blogger.com/profile/14416968440250548090noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-52400376075921203232010-11-05T08:34:55.751-07:002010-11-05T08:34:55.751-07:00Deanna, I absolutely love your blog!! As a lover ...Deanna, I absolutely love your blog!! As a lover of history and cooking how could I not?!<br />I enjoy each and every post. Thank you.Kathy Walkerhttps://www.blogger.com/profile/07273587388939860630noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-44011077480299908342010-11-05T08:13:25.514-07:002010-11-05T08:13:25.514-07:00Hey Deana, you would love The Dekalb Farmer's ...Hey Deana, you would love The Dekalb Farmer's Market in Atlanta. Supposedly, there is no other place quite like it in the world. I agree having traveled and grown up in Atlanta. Point is though that you would easily be able to find you lamb stones or anything else (possibly kosher and/or organic too). <br />Robert May's pigeon sounds wonderful though. I always say I would break my diet for some Egyptian style pigeon. Maybe this too (smile)...Stellahttps://www.blogger.com/profile/12441053969652689705noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-1552266000433052712010-11-05T08:12:46.253-07:002010-11-05T08:12:46.253-07:00Deana, What a beautiful post, you do May great jus...Deana, What a beautiful post, you do May great justice and I'm sure he is sitting up in his grave and taking notice right now. <br /><br />One point of correction though: when the bio says Lord Lumley "who wanted no knowledge in the discerning this mystery" - that doesn't mean that he did not want to know anything about it, but that he was not lacking any knowledge. That is, he knew everything about it. It's a great compliment when the verb wanting is taken in it's older sense.Ken Albalahttps://www.blogger.com/profile/16379852662105383295noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-10324585465692443582010-11-05T07:37:41.994-07:002010-11-05T07:37:41.994-07:00As always your posts are full of interest. This so...As always your posts are full of interest. This sounds an intersting recipe, I am sure it is delicious. We used to have pigeon quite often in S.Africa, have not had it for ages. DianeDianehttps://www.blogger.com/profile/14782670749466305626noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-68057098620008598632010-11-05T07:10:34.043-07:002010-11-05T07:10:34.043-07:00Lamb's testicles??? *titter*
I am surely your ...Lamb's testicles??? *titter*<br />I am surely your most immature reader daaaaaahling. I am so sorry, such a lovely and comprehensive post, and I focus on the lamb's testicles!<br />*kisses* HHHeavenly Housewifehttps://www.blogger.com/profile/14283933713343453486noreply@blogger.com