tag:blogger.com,1999:blog-6947422983613362681.post3317702141108792065..comments2024-02-03T06:11:08.475-05:00Comments on Whisk: a food blog: Whisk Wednesdays—Coquelets sur Canapés (Roast Squab Chickens with Chicken Liver Canapés and Mushrooms)Sharihttp://www.blogger.com/profile/05365909194529275581noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-6947422983613362681.post-87179948621079149482009-09-07T15:07:38.276-04:002009-09-07T15:07:38.276-04:00Bravo yet again Shari! This looks fabulous, and I ...Bravo yet again Shari! This looks fabulous, and I so appreciate the comparison! Especially since I'm finding I can't find anything resembling squab now. Tho't I had a source too. *sigh* Beautifully written!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-52355572957301083712009-09-03T14:28:25.582-04:002009-09-03T14:28:25.582-04:00How fun-- I've never cooked squab, but have al...How fun-- I've never cooked squab, but have always wondered what it tasted like. Recipe sounds delish!Lohttps://www.blogger.com/profile/02627131190832189839noreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-69925319694530247512009-09-01T11:58:47.384-04:002009-09-01T11:58:47.384-04:00Your birds look incredible - edible works of art.Your birds look incredible - edible works of art.Elianahttps://www.blogger.com/profile/15781974730634151455noreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-85995607422359231452009-08-31T20:32:18.077-04:002009-08-31T20:32:18.077-04:00Great post! Let me guess the location of the statu...Great post! Let me guess the location of the statue: is it near Central Park in New York City???<br />Love your writing! (I too would rather feed the pigeon and eat the chicken!)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-39831538865729660802009-08-31T13:38:17.899-04:002009-08-31T13:38:17.899-04:00o man o man.
poultry and their organs? Love it...o man o man. <br /><br />poultry and their organs? Love it. Never seen a partridge until it was shown here. <br /><br />Squab is such a euphemism. veal, balut. yup. ;)katiehttps://www.blogger.com/profile/13753564313606669430noreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-68988758146134021432009-08-28T20:32:34.826-04:002009-08-28T20:32:34.826-04:00hmmm..pigeon...
Too many lunch breaks chasing them...hmmm..pigeon...<br />Too many lunch breaks chasing them away while living in San Francisco.--Don't think I could do it. I applaud your sense of adventure here!Debi (Table Talk)http://www.debishawcross.comnoreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-56991739632929844822009-08-28T18:52:08.233-04:002009-08-28T18:52:08.233-04:00So where is the statue???So where is the statue???EBhttp://www.spicedish.typepad.comnoreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-88985107005492968212009-08-27T22:05:03.623-04:002009-08-27T22:05:03.623-04:00your photos are stunning! I've never dealt wit...your photos are stunning! I've never dealt with partridge, however I have cooked quail, so I'd imagine it would taste like a combination of chicken and quail?Lindahttp://www.eatshowandtell.comnoreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-15433964944335987352009-08-27T16:53:20.216-04:002009-08-27T16:53:20.216-04:00Love everything about this, I can imagine how flav...Love everything about this, I can imagine how flavourful this is with the liver. squab is new...I always wonder if we can actually eat the pigeons we see in the park..hahapigpigscornerhttps://www.blogger.com/profile/13049039101703360576noreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-47239910948014212052009-08-27T15:54:09.539-04:002009-08-27T15:54:09.539-04:00The sauce looks delicious! I'm sure I could fi...The sauce looks delicious! I'm sure I could find squab and partridge. Were you able to get them at your grocery store?lisa is cookinghttps://www.blogger.com/profile/11880633141546012855noreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-74853495384465357512009-08-27T14:56:49.021-04:002009-08-27T14:56:49.021-04:00That looks wonderful! I am a skitter-ish cook som...That looks wonderful! I am a skitter-ish cook sometimes and have not ventured too far and not into pigeons....Bravo for you though!! -Chris AnnLoveFeast Tablehttp://www.lovefeasttable.comnoreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-25606285585602368922009-08-27T09:44:42.020-04:002009-08-27T09:44:42.020-04:00Oh, I love the comparison of the three birds! It w...Oh, I love the comparison of the three birds! It was nice to see them all lined up in their naked little skins to see the comparison of colors, size, shape, etc. I could not come up with anything other than game hens, but it was a marvelous recipe for the game hens! The meat was so moist. Interesting to know why we were soaking the bacon...wasn't sure why that was, so thanks for the knowledge on that one! I am afraid I am never going to be a chicken liver fan...nor is my family. Afterwards I thought: Oh, I should have made a mushroom reduction (duxelles) and used that to spread over the bread instead of the liver! Next time. Just wasn't thinking fast enough this week. I bet that would have been delicious. Your bird looks excellent!Kaytehttp://www.grandmaskitchentable.typepad.comnoreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-82319888182098988782009-08-27T09:26:41.178-04:002009-08-27T09:26:41.178-04:00I've yet to taste squab, but your description ...I've yet to taste squab, but your description of its flavor is tempting. Also, I appreciate the "simmering bacon" tip---very useful.Jenniferhttp://www.palatetopen.comnoreply@blogger.com