I love squab. It's probably my favorite fowl, although it isn't something to eat every day. The head and feet are for stock, and you were lucky to get them. I've plucked and eviscerated birds before, and it's all just part of the process, along with cutting off the head and feet. I would say that you overcooked the bird, unfortunately. I prefer mine almost "blue", but the meat must be no more than pink. There isn't a lot of meat, as you discovered, so most people serve it after a full first course. Generally, people only eat the breast at the table, and the cook can cut off the legs and wings before cooking and use them for a different dish, or the guest can cut them off the cooked bird. You need a sharp knife to eat a game bird at the table, though. Sets of game forks and knives used to be popular, and you can find them online. Thank you for another great video.
In Egypt we have stuffed pigeon either with rice or freekeh (a grain). It’s delicious and it definitely solves the lack of meat problem and fills you up with something else. Plus the stuffing soaks up a tonne of flavour from the bird.
I was waiting for this comment. The perseverance here is astounding as it’s not a squab recipe (just a totally different bird). But this series is amazing and I’m so glad I found it!
I was just going to suggest that -- Julia emphasizes Rock Cornish hens in her later (more American) books. "Mastering" presents traditional French methods, and Rock Cornish hens are not really a thing in France, but every American supermarket has them as @phillyguy said. There's a yummy recipe in one of the Julia Child & Company books, in which they're served on a giant grated-potato pancake.
Next time soak the chicken liver in milk to remove the smell. If you bought them frozen, defrost them in the milk to not only remove the smell but also protect the texture (looking for chicken liver? It’s in the freezer case of most grocery stores). I’m not sure about this canapé but I love chicken liver pâté.
I second that. I scrolled, hoping someone else would offer the milk suggestion. You can also use buttermilk, the acid neutralizes the flavor for those not used to it. After eating livers for a while, you’ll start craving them as your body gets used to the nutritional benefits. I like fried livers. Almost like nuggets. Use any dip you want. That’s also a newbie trick. I haven’t acclimated myself up to pate yet, unfortunately.
In case you want to do something w/ the rest of the chicken livers; my aunt dredges them in flour w/ seasoning and fries them in butter; they're surprisingly good.
I love the potatoes! Oh man I don’t think I would want to cook squab oh man. I do enjoy your videos. You are an inspiration actually. Hope you are well and thank you so much for your videos.
Roast squab is pretty common at Cantonese restaurants. They do get rid of the feet but serve em up with the heads. The brains (what little there are of them) are good eating.
I've always felt squab was more appropriate as part of the multi course menus of days gone by (ex: 12 courses in 1st class on the Titanic), not as the protein on a more traditional one plate meal.
They used to be more common as a food bird and I believe were the first domesticated bird. They just don't make sense for mass consumption. The ones in New York aren't native but were brought for food.
@@Rowgue51 In northern France pigeon herding is still an alive traditions. You can find clubs in most little towns/villages. There are specific species raised for their meat. The clubs keep afloat thanks to military funding (to keep carrier pigeons already trained in case of apocalypse ^^) So finding great pigeons to eat is not that hard. Since they are species selected through centuries for their meat and taste, it is a great treat.
I'd suggest a Cornish Game Hen next time. They're easy find at grocery stores, taste similar to chicken with a slightly gamey flavor (not strong, just more "dark-meat" flavor) and they have more meat than squab. But your plate looked delicious. I wanted to dig in.
I'm noticig that Julia uses means and methods you'd see in 18th century. They cook everything in butter or lard. In some of your videos, she recommends studding onions with cloves, mixing butter and flour to make a paste before tossing it in the watery mixture to make a sauce, all of these are ye olde techniques.
Hey friend! Just for the record, if you get livers that have a bad odor, chunk them, they've begun to rot. Fresh livers have a mild, almost buttery scent to them, similar to raw red meat. (One of my favorite cuts!)
@@PassionFlower4599 He's still kicking I think, and has a good TV show of his own. And he often fondly reminisces about his times cooking with Julia! :D
I laughed so hard to see your struggle with this tiny bird😊 you are exceptionally entertaining .I see you from Israel, we are in a very difficult times and you are pure joy
I've never had squab but I'm a big fan of quail. I cook it every year for Christmas. What I do is butterfly the quails and cut them in half along the backbone (because Christmas is a bit-of-everything buffet sort of meal for us, and there's cured salmon and other stuff so not everyone wants a whole bird). I use a Stephanie Alexander recipe for spiced quail where it's a mixture of butter and Indian spices under the skin, and then it gets barbecued for about 8 minutes. Quick to cook and delicious. If I had to pick quail is probably my favourite meat - rich and flavoursome like duck but without a kilometre of fat to get through - but you have to be OK with little bones. The quails usually come partially dressed - like, their heads and feet are gone but some of their innards are still in there! I've cooked guinea fowl before and that came with the head still attached. It was nice but don't think the taste of guinea fowl is impressive enough for me to bother cooking it again. At least duck and quail have very distinct tastes. Also I'm so glad the liver canapé ended up cooked - I was worried that it was just going to be some kind of tartare.
First of all, hiii ily and you're my inspiration to become a chef one day ( 15 yrs btw ) and second how do you have so much patience making these?!? Like, baking takes so long for me and i can't imagine making that! Love from Indiaaaa :)
Thanks, Tiana! I find the trick is getting started; that’s half the battle. I always have to finish what I start…even if I’ve lost patience, don’t want to do it anymore, or screwed it up. I have to see it thru! It’s exhausting, but with massive convoluted recipes like this one, I learn a lot. Go get ‘em!
I'm glad to be where I'm from. From squabs to all sorts of produce including the inner organs, I'm used to them and preparing them is what I'm used to. Love food.
I would not try those. There are "clean" wild pigeons such as band -tailed pigeons in the west, don't know about NY state though. But you have to take a shot gun and blow them out of the sky!! May not be for everyone! :D LOL
Yea I agree...it can be a little creepy....cutting off the head and feet...when I was a little girl my Aunt at Thanksgiving time would always chase me around the house with the Turkey feet after she cut the fresh Turkey feet off and I went screaming and hide under my bed...And yes we were the the weird funny family who did crazy things....good old fashioned pranks and scary stories...!
They are literal dinosaur feet man! I remember the first time I saw wild turkey tracks, I was looking over my shoulder the rest of the hike, half expecting a velocirapor to jump out of the trees and get me.
Thanks once again for the vid. Squab and other derivatives are superb. You have to slowly pick the bones clean and have a delicious gravy with bread and butter to mop everything up. Then use crab claw utensils to crush the bones eat the marrow out of them. So tasty! 🤤😋
You used to be able to go into any deli in New York and get chopped chicken livers on a toasted bagel. I believe they're cooked in chicken fat (schmaltz) and onions. It's so good!
I can't decide what to make for Thanksgiving, so I'm surfing through Jamie and Julia for interesting game bird recipes. Squab? Duck? I dunno . . . they all look really good.
In my country, they sell chickens with the head intact. Most of the time we serve the bird whole too, so your reaction to the squab is very hilarious to me.
My preferred method for cooking pigeon is to cut open like a spatchcock, then fry in butter and sea salt whilst drizzling with lemon juice, which creates a sort of caramelized crust, 2 pigeons a portion. Yum
Very adventurous meal, kudos for giving it a try. I have had quail before but never squab/pigeon. The lack of meat would frustrate me to the point of wondering why it was a suggested component to the recipe
I may try this but with Cornish hen instead. I’ve never been satisfied by squab. We’re not raising pigeons on our roofs anymore, right? I love the idea of the liver toast. Well done.
Squab is (in my family) best the day before it takes its first flight . We ate homing pigeon squab - not gamey at all. Properly hard to make for one, they like to get cozy in a big cast iron pot.
Marketing marketing! Not many people will eat pigeon, but they will eat squab! I've had both, in restaurants, and wild verson (band-tailed pigeon), it's ok, but being small, not worth too much effort to cook. I like to cook like you would a Cornish hen, simple best, maybe roasted, like this, with a little stuffing or spatch-cocked, but not too long. Nice to try for a change. As pigeons are good flying birds, they will have dark meat in the breast, rather livery tasting, maybe even wild duck-like, as I recall. It's but nice to say you've tried it, at least once, like escargot, for example!! Good job on this one Julia and Jamie!! :D
The plate looked delicious. I’ve never cooked a bird smaller than a chicken. Where did you buy your cup of chicken livers? My son just move to NYC from Seattle. He loves chicken livers but could never find them in Seattle. -Kathy O’Gorman
If the expiration date on organ meat is that day and it smells.. better safe than sorry, toss it. Fresh chicken livers can have up to 2 days of life in a refrigerator. So using your nose is best. If it smells bad don't use it.
How would this guy know? He's so comically squeamish that you could give him the freshest chicken liver in the world and he'd call it rancid. He just has a hyperactive disgust response to things.
My Mom and I make individual game hens or capons for Thanksgiving every year. They are tender and flavorful without the gaminess and lack of meat of squab. It's fun. having your own little whole bird on a plate and getting to stuff it,
This might be nice to do with a bunch of Cornish Hens from the food pantry or something. I like the changes between translations. From Julia, to you, to me. Its like a game of kitchen telephone.
The lack of meat on the squab reminds me of when my husband and I were dating and I fixed him Cornish game hen for valentines dinner. Spent hours fixing that dinner. We ate and shortly after we were done he said “You want to order a pizza? I’m still hungry….”. I was too but wasn’t going to say anything. The Game hens were stuffed with wild rice and mushrooms…about a tablespoon full! 😂 I think I had green beans and I made bread. Anyway the pizza was filling and we never made Cornish game hen again. I suspect squab would be even less of a filling meal! I agree with some other commenters that this dish was probably best served as a single course in a larger meal. Glad the liver pate turned out good.
LMAO... So happy that I was raised on a farm 😂😂😂 I know where my food comes from, what it looks like before it reaches a grocery store. This cmtfu probably way more than it should have City slickers 😂
Try this one again with Cornish game hens - which are neither Cornish nor game hens, but that’s marketing for you. There’s a bit more to them and I think you’ll be more pleased with the dish. And definitely get fresh livers next time. They shouldn’t smell rancid.
You should REALLY take it as a compliment that I watch all your videos all the way through, because I have been thoroughly put off by some of the stuff you’ve made, but for some reason, I still watch the whole thing 😂
chicken livers -- southern fried chicken livers with white rice, and milk gravy -- OMG so delicious! i hope you didnt throw those livers away, or i'd just have to rebuke you! lol.
I think that they leave the head of the bird so that you know it is a BIRD and not a RAT in my country they do that for rabbits so we know we will eat a rabbit not a CAT
I have had something of a similar experience to the whole squab when I visited China. I went (with Mum) to a hotpot place not far from our hotel and the soup base we got had fresh chicken pieces in it. That included the head and feet. Mum was even less amused than me.
I made quail for a romantic Valentine's dinner. Once on the plate, they looked so much like my parakeets, I couldn't eat them. My partner at that time had no problem.
This happened to me the one time I tried to make lamb shank. Once it was on the plate all I could think about was a cute little sheep going baaaaa. I couldn't finish it.
Never had squab but had plenty of dove,quail and pheasant. Elk venison filled the freezer. Used to have a hunter neighbor,father and ex-husband. I now get deer venison from a friend but not enough upland birds to bother.
Oh, regarding oven temp-dark colored or non stick cookware usually cooks hotter so you can try lowering your oven temp by 25 degrees Fahrenheit when using.
you can also make *karentika* it's from the west of algeria exactly from Oran, it's really easy and fast, some people don't like it but i loove it, you can try it and tell us about your opinion
You did well with that inital Squab treatment. You need a dog - theyd love the "off cuts" - head, feet, etc. Well, my Cattle Dog, id just throw him a whole Quail, when i had been able to purchase them at the reduced "eat today" price (3 for $10). Note: substitutions for this "recipe" - doesnt have to be a cattle dog! Any food motivated doggo will do. Love love love your Channel
I think you might have to reconsider the name of your program, you're hardly the Anti-chef anymore. You've become a really good cook, good technique, great knife skills. Maybe the Fearless Chef since you seem willing to take on anything.
Hi Jamie, may I respectfully disagree with you when it comes to washing mushrooms? I tried washing mine and then tried sautéing them. No matter how much I tried they wouldn’t brown/crisp. They just boiled instead. I dunno maybe I didn’t dry them properly, anyway I think I’ll go back to not washing them if it’s OK with you?🤔🙄😂🙏🏾❤️well done btw you did an awesome job
You may know the romantically picturesque, Robert Redford and Meryl Streep movie "Out of Africa" (1985). It is based on the life of the Danish Countess Karin Blixen (isak Dinsen). As you are making squab, 1987's "Babette's Feast" may be the foodie film for you. It is based on Dinsen's short story and centers around a life-altering feast prepared by the French chef and restaurateur, Babette. To the delight of one of her guests, she handles a whole squab differently. Enjoy!
I resonate with looking for "bang for my buck". I think a baby chicken would have had more meat ... looks delicious. Is it wrong to say that I enjoyed the (legal!) gratuitous violence more than I imagined - super interesting! I am new to your channel, from Cape Town South Africa and I am considering buying the Julia Child book's now. I also am happy to recommend South African foods to try esp. in your countries series. Peace and love
I thought you were going to say “since I’m in NYC, it’s easy to find a pigeon - they’re everywhere” (like rooftops, for example 🤣
That is why in the squabs case... they probably catch them FROM the rooftops
LOL !
Was thinking the same thing!
"Since I'm in NYC I just stepped out my door, stuck my hand up into the air, and caught a real fresh one."
I came straight to the comments to make sure I wasn’t alone. 😂
I don't care how the food turns out, you're just so damn entertaining. Thank you.
I love squab. It's probably my favorite fowl, although it isn't something to eat every day. The head and feet are for stock, and you were lucky to get them. I've plucked and eviscerated birds before, and it's all just part of the process, along with cutting off the head and feet. I would say that you overcooked the bird, unfortunately. I prefer mine almost "blue", but the meat must be no more than pink. There isn't a lot of meat, as you discovered, so most people serve it after a full first course. Generally, people only eat the breast at the table, and the cook can cut off the legs and wings before cooking and use them for a different dish, or the guest can cut them off the cooked bird. You need a sharp knife to eat a game bird at the table, though. Sets of game forks and knives used to be popular, and you can find them online. Thank you for another great video.
enjoyed reading that & good to know - thanks, Mikael
In Egypt we have stuffed pigeon either with rice or freekeh (a grain). It’s delicious and it definitely solves the lack of meat problem and fills you up with something else. Plus the stuffing soaks up a tonne of flavour from the bird.
He needs you.
I was waiting for this comment. The perseverance here is astounding as it’s not a squab recipe (just a totally different bird). But this series is amazing and I’m so glad I found it!
@@rrkaminski9 quail could have been good for it
“Dry the poor ol’ squab off-“
I have laughed harder at your videos of honest struggle than at many comedians. Thank you for your service 🫡
How about a Cornish hen for the small chicken? Readily available in any store.
I’m sure that would do the trick!
That’s exactly what I was going to suggest.
I was just going to suggest that -- Julia emphasizes Rock Cornish hens in her later (more American) books. "Mastering" presents traditional French methods, and Rock Cornish hens are not really a thing in France, but every American supermarket has them as @phillyguy said. There's a yummy recipe in one of the Julia Child & Company books, in which they're served on a giant grated-potato pancake.
Love those, they are my Thanksgiving bird lately; no guests, just wife and me, and the two little "Turkeys"!! :D
Best choice
The music totally matches the 'Tarantino meets Sweeney Todd' vibe of this episode. Hysterical, but Bravo!!
Your dedication to accurate ingredients is admirable. Anyone else who have started substitutions.
Next time soak the chicken liver in milk to remove the smell. If you bought them frozen, defrost them in the milk to not only remove the smell but also protect the texture (looking for chicken liver? It’s in the freezer case of most grocery stores). I’m not sure about this canapé but I love chicken liver pâté.
I second that. I scrolled, hoping someone else would offer the milk suggestion. You can also use buttermilk, the acid neutralizes the flavor for those not used to it. After eating livers for a while, you’ll start craving them as your body gets used to the nutritional benefits. I like fried livers. Almost like nuggets. Use any dip you want. That’s also a newbie trick. I haven’t acclimated myself up to pate yet, unfortunately.
In case you want to do something w/ the rest of the chicken livers; my aunt dredges them in flour w/ seasoning and fries them in butter; they're surprisingly good.
I love the potatoes! Oh man I don’t think I would want to cook squab oh man. I do enjoy your videos. You are an inspiration actually. Hope you are well and thank you so much for your videos.
Your handling of the bird while trying to find meat on it WAS HILARIOUS 😭😭😭😭😭😭
Roast squab is pretty common at Cantonese restaurants. They do get rid of the feet but serve em up with the heads. The brains (what little there are of them) are good eating.
I was thinking myself the legs and head would make a good start to an asian stock.
Jingr Berrs
I've always felt squab was more appropriate as part of the multi course menus of days gone by (ex: 12 courses in 1st class on the Titanic), not as the protein on a more traditional one plate meal.
I've always felt pigeon was more appropriate as part of a post apocalypse survival menu.
They used to be more common as a food bird and I believe were the first domesticated bird. They just don't make sense for mass consumption. The ones in New York aren't native but were brought for food.
@@WinstonSmithGPT Although I could imagine a Second City skit with Henry VIII eating Ye Olde Bucket o' Quail on the throne
@@Rowgue51 In northern France pigeon herding is still an alive traditions.
You can find clubs in most little towns/villages. There are specific species raised for their meat.
The clubs keep afloat thanks to military funding (to keep carrier pigeons already trained in case of apocalypse ^^)
So finding great pigeons to eat is not that hard. Since they are species selected through centuries for their meat and taste, it is a great treat.
I'd suggest a Cornish Game Hen next time.
They're easy find at grocery stores, taste similar to chicken with a slightly gamey flavor (not strong, just more "dark-meat" flavor) and they have more meat than squab.
But your plate looked delicious. I wanted to dig in.
Maybe we have learned to order a DRESSED bird?? Lol but I love seeing you learn about the processes!!
I'm noticig that Julia uses means and methods you'd see in 18th century. They cook everything in butter or lard. In some of your videos, she recommends studding onions with cloves, mixing butter and flour to make a paste before tossing it in the watery mixture to make a sauce, all of these are ye olde techniques.
Hey friend! Just for the record, if you get livers that have a bad odor, chunk them, they've begun to rot. Fresh livers have a mild, almost buttery scent to them, similar to raw red meat. (One of my favorite cuts!)
Thank you for your entertaining videos. I just love how you jumped in. You are inspiring me to try a few of Julia's recipes. Keep up the endeavor.
That's some legit French cuisine, J. Jacques Pépin's favorite dish - squab with buttery peas
Also, Jacques and Julia were dear friends and published a couple of books from cooking together.
@@PassionFlower4599 He's still kicking I think, and has a good TV show of his own. And he often fondly reminisces about his times cooking with Julia! :D
Cover the chicken livers in flour and fry and serve with a milk gravy made from the fond and oil. It's sooo good.
Right, and they shouldn’t stink when you open the container.
Merci. I like livers, but here in USA they're battered and deep fried. Drain them, season, and dredge in flour to remove surface moisture. Voila.
I laughed so hard to see your struggle with this tiny bird😊 you are exceptionally entertaining .I see you from Israel, we are in a very difficult times and you are pure joy
I've never had squab but I'm a big fan of quail. I cook it every year for Christmas. What I do is butterfly the quails and cut them in half along the backbone (because Christmas is a bit-of-everything buffet sort of meal for us, and there's cured salmon and other stuff so not everyone wants a whole bird). I use a Stephanie Alexander recipe for spiced quail where it's a mixture of butter and Indian spices under the skin, and then it gets barbecued for about 8 minutes. Quick to cook and delicious. If I had to pick quail is probably my favourite meat - rich and flavoursome like duck but without a kilometre of fat to get through - but you have to be OK with little bones. The quails usually come partially dressed - like, their heads and feet are gone but some of their innards are still in there!
I've cooked guinea fowl before and that came with the head still attached. It was nice but don't think the taste of guinea fowl is impressive enough for me to bother cooking it again. At least duck and quail have very distinct tastes.
Also I'm so glad the liver canapé ended up cooked - I was worried that it was just going to be some kind of tartare.
You are good chef I really enjoy watching you make those Julia Child recipes
Thanks for the videos they have inspired me to cook 👩🍳
😊 so awesome. Thanks, Skylar!!
No. Thank you 😊
These are my favorite type of episodes lol
It did look delicious though
First of all, hiii ily and you're my inspiration to become a chef one day ( 15 yrs btw ) and second how do you have so much patience making these?!? Like, baking takes so long for me and i can't imagine making that! Love from Indiaaaa :)
Thanks, Tiana! I find the trick is getting started; that’s half the battle. I always have to finish what I start…even if I’ve lost patience, don’t want to do it anymore, or screwed it up. I have to see it thru! It’s exhausting, but with massive convoluted recipes like this one, I learn a lot. Go get ‘em!
Look great Jamie, you did a stellar job.
We've made something like this using Cornish game hens. Use the leftover chicken livers in a pâté.
I happen to love pigeon, and liver for that matter. That was a good looking plate!
I'm glad to be where I'm from. From squabs to all sorts of produce including the inner organs, I'm used to them and preparing them is what I'm used to. Love food.
I thought you were going to say, “because I live in New York I have a lot of pigeons.”
haha!!
I would not try those. There are "clean" wild pigeons such as band -tailed pigeons in the west, don't know about NY state though. But you have to take a shot gun and blow them out of the sky!! May not be for everyone! :D LOL
I’m glad your cooking things I normally wouldn’t have the guts to even try! It’s interesting!!!
Yea I agree...it can be a little creepy....cutting off the head and feet...when I was a little girl my Aunt at Thanksgiving time would always chase me around the house with the Turkey feet after she cut the fresh Turkey feet off and I went screaming and hide under my bed...And yes we were the the weird funny family who did crazy things....good old fashioned pranks and scary stories...!
They are literal dinosaur feet man! I remember the first time I saw wild turkey tracks, I was looking over my shoulder the rest of the hike, half expecting a velocirapor to jump out of the trees and get me.
Oh, that cannot be unseen. 😱😱
Thanks once again for the vid. Squab and other derivatives are superb. You have to slowly pick the bones clean and have a delicious gravy with bread and butter to mop everything up. Then use crab claw utensils to crush the bones eat the marrow out of them. So tasty! 🤤😋
Wow I looked for this and missed it came across it today only eight months late thank you
Chicken livers are not only cheap, they are delicious, baked with a spoon of cognac and on a canapé. With a small salad...
You used to be able to go into any deli in New York and get chopped chicken livers on a toasted bagel. I believe they're cooked in chicken fat (schmaltz) and onions. It's so good!
@@richbulena8847 Right you are. Long live the livers.🤗
I really enjoy your videos and am feeling inspired to try some recipes! 😊❤
I can't decide what to make for Thanksgiving, so I'm surfing through Jamie and Julia for interesting game bird recipes. Squab? Duck? I dunno . . . they all look really good.
I have two thanksgiving episodes coming out in the next few days too!
@@antichef Oh, yay! That's great.
In my country, they sell chickens with the head intact. Most of the time we serve the bird whole too, so your reaction to the squab is very hilarious to me.
My preferred method for cooking pigeon is to cut open like a spatchcock, then fry in butter and sea salt whilst drizzling with lemon juice, which creates a sort of caramelized crust, 2 pigeons a portion. Yum
Very adventurous meal, kudos for giving it a try. I have had quail before but never squab/pigeon. The lack of meat would frustrate me to the point of wondering why it was a suggested component to the recipe
I may try this but with Cornish hen instead. I’ve never been satisfied by squab. We’re not raising pigeons on our roofs anymore, right? I love the idea of the liver toast. Well done.
Squab is (in my family) best the day before it takes its first flight . We ate homing pigeon squab - not gamey at all. Properly hard to make for one, they like to get cozy in a big cast iron pot.
The Canadian accent always gets me haha
Marketing marketing! Not many people will eat pigeon, but they will eat squab! I've had both, in restaurants, and wild verson (band-tailed pigeon), it's ok, but being small, not worth too much effort to cook. I like to cook like you would a Cornish hen, simple best, maybe roasted, like this, with a little stuffing or spatch-cocked, but not too long. Nice to try for a change. As pigeons are good flying birds, they will have dark meat in the breast, rather livery tasting, maybe even wild duck-like, as I recall. It's but nice to say you've tried it, at least once, like escargot, for example!! Good job on this one Julia and Jamie!! :D
Living in New York, it'd be really easy to walk outside and grab a pigeon for this dish
My first job in a kitchen was as a prep cook, had to chop the heads off 25 chickens a day. Always fun XD
The plate looked delicious. I’ve never cooked a bird smaller than a chicken. Where did you buy your cup of chicken livers? My son just move to NYC from Seattle. He loves chicken livers but could never find them in Seattle. -Kathy O’Gorman
He got them from Eataly
Kudos for cooking the squab! I am a Survivor of Squab myself. I haven’t gone back there since 1975! They are HORRIBLE!
Hahaha 😄 you just cracked me up. Yeah I agree with you totally 💯 👍
If the expiration date on organ meat is that day and it smells.. better safe than sorry, toss it. Fresh chicken livers can have up to 2 days of life in a refrigerator. So using your nose is best. If it smells bad don't use it.
How would this guy know? He's so comically squeamish that you could give him the freshest chicken liver in the world and he'd call it rancid. He just has a hyperactive disgust response to things.
My Mom and I make individual game hens or capons for Thanksgiving every year. They are tender and flavorful without the gaminess and lack of meat of squab. It's fun. having your own little whole bird on a plate and getting to stuff it,
Enjoyed watching this video👍
I had to forward over three sections to get to something that didn't make me want to gag lmao. You're very brave!
This might be nice to do with a bunch of Cornish Hens from the food pantry or something. I like the changes between translations. From Julia, to you, to me. Its like a game of kitchen telephone.
To anyone who may need to know, a 6th of a TBSP is 1/2 of a tsp.
I can't stop laughing at my face hurts after laughing so hard but yeah, I still keep watchi cheated😂😂😂😂😂
I wouldn't mind trying that bacon wrap idea with a cornish hen.
Ah, New York dressed poultry. Used to be able to find chickens prepped like that. The heads and feet are great for stocks and broths.
Ur videos are so neat thank you
Dude what cameras and rigs are you using? Edit software? A little after effects action?
Haha...at least you didn't have to pluck it first! Good job on a complicated recipe.
I was expecting you to say, "Because I live in New York, it's easy to just go out on the street and catch one."
I always wash mushrooms. They are always covered in dirt (and maybe other stuff??). I don't know how people can eat unwashed mushrooms.
The lack of meat on the squab reminds me of when my husband and I were dating and I fixed him Cornish game hen for valentines dinner. Spent hours fixing that dinner. We ate and shortly after we were done he said “You want to order a pizza? I’m still hungry….”. I was too but wasn’t going to say anything. The Game hens were stuffed with wild rice and mushrooms…about a tablespoon full! 😂 I think I had green beans and I made bread. Anyway the pizza was filling and we never made Cornish game hen again. I suspect squab would be even less of a filling meal! I agree with some other commenters that this dish was probably best served as a single course in a larger meal. Glad the liver pate turned out good.
LMAO... So happy that I was raised on a farm 😂😂😂
I know where my food comes from, what it looks like before it reaches a grocery store.
This cmtfu probably way more than it should have
City slickers 😂
🎤Squab is 🎶in the hoouuse🎵 ooh yea yea
Try this one again with Cornish game hens - which are neither Cornish nor game hens, but that’s marketing for you. There’s a bit more to them and I think you’ll be more pleased with the dish. And definitely get fresh livers next time. They shouldn’t smell rancid.
You should REALLY take it as a compliment that I watch all your videos all the way through, because I have been thoroughly put off by some of the stuff you’ve made, but for some reason, I still watch the whole thing 😂
Those were some nice potatoes, even in France it is hard to find grenaille that easily.
I too wash my mushrooms, you're in good company😂
chicken livers -- southern fried chicken livers with white rice, and milk gravy -- OMG so delicious! i hope you didnt throw those livers away, or i'd just have to rebuke you! lol.
I think that they leave the head of the bird so that you know it is a BIRD and not a RAT in my country they do that for rabbits so we know we will eat a rabbit not a CAT
I have had something of a similar experience to the whole squab when I visited China. I went (with Mum) to a hotpot place not far from our hotel and the soup base we got had fresh chicken pieces in it. That included the head and feet. Mum was even less amused than me.
I made quail for a romantic Valentine's dinner. Once on the plate, they looked so much like my parakeets, I couldn't eat them. My partner at that time had no problem.
This happened to me the one time I tried to make lamb shank. Once it was on the plate all I could think about was a cute little sheep going baaaaa. I couldn't finish it.
Never had squab but had plenty of dove,quail and pheasant. Elk venison filled the freezer. Used to have a hunter neighbor,father and ex-husband. I now get deer venison from a friend but not enough upland birds to bother.
Oh, regarding oven temp-dark colored or non stick cookware usually cooks hotter so you can try lowering your oven temp by 25 degrees Fahrenheit when using.
Cool stuff! Where did you order Squab online?
Movie: Babette's Feast, head left on, in a nest of puff pastry!
God that was such a great movie. Thank you for reminding me.
you can also make *karentika* it's from the west of algeria exactly from Oran, it's really easy and fast, some people don't like it but i loove it, you can try it and tell us about your opinion
Just get a tube of "Braunschweiger " (liver pate) from the deli, it's available in most supermarkets.. And get Cornish Game Hens instead of squab.
I'd have tapped out after opening the bird. Well done.
I, too, remember the first time that I saw David Lynch's "Eraserhead."
You did well with that inital Squab treatment. You need a dog - theyd love the "off cuts" - head, feet, etc. Well, my Cattle Dog, id just throw him a whole Quail, when i had been able to purchase them at the reduced "eat today" price (3 for $10).
Note: substitutions for this "recipe" - doesnt have to be a cattle dog! Any food motivated doggo will do.
Love love love your Channel
I had squab today...homegrown
Might try shopping at the Asian stores,in NY I bet you’d get any sort of meat you want and a lot you don’t.
I think you might have to reconsider the name of your program, you're hardly the Anti-chef anymore. You've become a really good cook, good technique, great knife skills. Maybe the Fearless Chef since you seem willing to take on anything.
Thank u, Glenn! I'll always be an anti-chef in some capacity, even if the cooking slightly improves
@@antichef Good, and Auntie Chef would not be a good move for you either!! ;D LOL
Hi Jamie, may I respectfully disagree with you when it comes to washing mushrooms? I tried washing mine and then tried sautéing them. No matter how much I tried they wouldn’t brown/crisp. They just boiled instead. I dunno maybe I didn’t dry them properly, anyway I think I’ll go back to not washing them if it’s OK with you?🤔🙄😂🙏🏾❤️well done btw you did an awesome job
You may know the romantically picturesque, Robert Redford and Meryl Streep movie "Out of Africa" (1985). It is based on the life of the Danish Countess Karin Blixen (isak Dinsen). As you are making squab, 1987's "Babette's Feast" may be the foodie film for you. It is based on Dinsen's short story and centers around a life-altering feast prepared by the French chef and restaurateur, Babette. To the delight of one of her guests, she handles a whole squab differently. Enjoy!
Your reaction to chicken liver is hilarious, Americans who are only conditioned to eat muscle are so funny
Wouldn’t Cornish hens work too ? We had those for a holiday once. Everyone got their own whole bird.
Aaaaaand now you know!
"That one was a smoker." On the floor.
Possible to put your trussing needle in your Amazon store? 🤔
Thank you for the gore warning with time signature ☺️
Personally I do not like squab, however I think Cornish hen would be awesome!!!
If you fry up liver one needs to eliminate the membrane. I did not see it coming; that you'd like the toast. Good to see an adventurous spirit.
Silly question .. her recipes are in °F .. is your cooker calibrated in °C ?
I resonate with looking for "bang for my buck". I think a baby chicken would have had more meat ... looks delicious. Is it wrong to say that I enjoyed the (legal!) gratuitous violence more than I imagined - super interesting! I am new to your channel, from Cape Town South Africa and I am considering buying the Julia Child book's now. I also am happy to recommend South African foods to try esp. in your countries series. Peace and love
Is it possible to use a Cornish hen cuz in Alabama I ain’t gone get no pigeon..maybe a squirrel or a raccoon but no pigeon 🤣