I figured “it tastes like chicken” is the code words for “will never try it again”. 
Anyway, I meant it when I said it’s really something I would avoid regardless of how many favourable reviews it gets from other exotic food enthusiasts.
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I think I was lost in translation and didn’t notice that (domestic) guinea fowl is a breed that some people/farms actually grow back home and it’s generally considered healthier than chickens for instance. I am not sure I had that though.
Boar is something I heard other people have eaten (my father for instance said it was better than pork) We have places that serve boar dishes (considered hunter specialties, which is a separate thing in our cuisine) but again, never tried it myself. I think the most unusual thing I ate as a child was shark, at a seaside restaurant some friends of my parents took us to. I couldn’t understand the hype because it didn’t taste very special, just like some other fish. (plus I think they are a protected species right now, just like sturgeons or sterlets and other almost extinct species)
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Had alligator steak once in the US. nothing likes chicken, slight hint of fishiness, somewhat reminiscent of tuna actually.
This confirms @ShirleyNot theory that it tastes like whatever it had to eat before. Yours tasted like tuna, mine tasted like shit and pigeons
Do try boar, its a really special meat and the shoulder/neck particularly is my all-time favorite meat. Better than any other beef or pork. Or pigeon for that matter
I thought wild boar was quite common when I visited Romania 30 years ago. Was on a couple of menus, certainly. Although at that time everything visitor-focussed was still strictly controlled by the state, even though it was a couple of years after Ceausescu, so I guess I shouldn’t extrapolate too much from that.
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Wild boar slowly cooked in a rich red wine and chocolate sauce, with a hint of chilli, is a Tuscan favourite of mine. Done it at home a few times, although not for a while. Probably time to give it another go…
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Ha…back in those days my dad travelled to Romania often and took me a few times with him. In some places they’d serve even bear. I remember trying it, I was not even a teenager then and instinctively thinking “sour…” I believe they still serve it in some places, should try (mental note taken)
No, you shouldn’t. 30 years ago is a looot of time. (I almost forgot we had that guy you mentioned, but thanks anyway lol) It is still very common on the menus in the mountains resorts (and I guess in many other places too), but other than that you’d be surprised at the level of capitali…uhm, diversity we enjoy now. I guess I wasn’t (ain’t) in the age group to be fond of this stuff. This is what my dad would have eaten btw. My personal fav dishes are fish based tbh.
Will do.
I remember farm raised pigeons were delicious. My grandpa had racing pigeons. I don’t remember if they were special breed or just have been trained well to compete in delivery competitions. When too many hatched we had the surplus for dinner just before they tried to leave the nest.
Well on topic.
Racing Pigeons are fast food…
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That sounds really good. I often make a wild boar ragu in the autumn, but the chili and chocolate sounds like a great addition.
I wanted to add that I’ve had pigeon exactly once and it was probably poorly prepared. I found it tough with thick greasy skin. Yuck. Although the pigeon pie where it is shredded sounds rather appealing. I’ve had something similar with chicken.
Also I read something on FB today about opening a Taco Bell in Switzerland this year in an as yet to be determined location.
My grandparents from my mother’s side had chickens and turkeys…fascinating birds! I don’t think they were killed “humanely” but they definitely had a good life. Not even the “bio” or free range poultry you can buy here tastes as good as that.
Anyway, speaking of game meat - I have lived here for some years but I think I have eaten deer only a few times…tops. It is not a matter of availability.
We have discovered Luma (it’s an online Metzgerei) a few years ago and when we want some quality pork meat we order from there. Expensive, but it’s a real treat. (they have some specialities from Spain, which I think are much better than the local ones)
I went to a restaurant yesterday and went for the ‘surprise’ menu and got served pigeon!
It made me think: why is chicken meat white whereas duck, pigeon etc. are dark coloured?
In simplistic terms, it’s about how much work the muscle has been doing (or is ‘designed’ to do.)
Chicken breasts do nothing - in flying birds they’re the main power source for flight, so they need lots of muscle cells of a particular type. It’s why chicken legs are still red meat, cos they’re still doing a lot of work. It’s also why you tend to get much darker turkey meat from free-range more ‘wild’ breeds, whereas the more tame, domesticated birds have been bred to be much less active so they’re easier to manage and use less food.
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I would confirm regarding chicken found in french KFCs : they have this ‘label rouge’ certification, and are actually finger licking good regarding the meat.
Of course, due to the coating it would not be recommended to eat it on a daily basis, but definitely better than the one found in Switzerland in KFC.
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Wut?
Even standing up is an isometric exercise involving muscle contractions so even if an intensively farmed chicken can’t move around much it’s still using it’s leg muscles when standing.
Probably more accurate visually to call it darker meat or brown meat rather than red meat although the protein that actually causes the colour, myoglobin is red due to a high iron content.
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Ah, dark meat. OK, I learned something and can go back to bed now. I had a coffee so completed an isometric exercise involving muscle contractions already.
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Funny, I’ve been calling it red meat all my life, as, I suspect, have millions of other Brits, without ever considering that it’s not really red; up until now anyway.