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#4351 Anthony Bonner

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Posted 19 November 2017 - 07:16 PM

I'd do some kind of orange wine

I've seen squab at dicksons as well.
Why not mayo?

#4352 joethefoodie

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Posted 19 November 2017 - 09:48 PM

Pretty sure up on Arthur Avenue at one of the butchers there.



#4353 Wilfrid

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Posted 19 November 2017 - 11:24 PM

I was thinking about that recently. Used to be easy to buy squab. Where did they all go?

I used to get them at Dean & Deluca, but haven't shopped there in a while.

Stirrings Still at the Pig: Boston and Made Nice

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#4354 Sneakeater

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Posted Yesterday, 03:28 AM

Definitely a white with the b'stilla. Ill toss out Viognier as a possibility for shits and giggles.


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#4355 Sneakeater

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Posted Yesterday, 03:29 AM

(I have a wood pigeon coming next week!)
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#4356 Wilfrid

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Posted Today, 01:59 AM

And then I was in SoHo this morning, and D&D had quail, pheasant and capon on the meat counter, so still pitching.

Stirrings Still at the Pig: Boston and Made Nice

At the Sign of the Pink Pig