Suz on Sixth, who took the photo, notes the pigeon has been there for months. There have been those across-the-air-shaft conversations with the tenant about disposing the bird. But, it remains.
"On our end, we're just curious how long it'll take to fully decompose; an urban memento mori, if you will," Suz on Sixth said. "It's only yet down to about a third of its original size."
They mummify, seriously
ReplyDeleteYeah, they mummify, because even the decomposition bacteria don't have any use for them.
ReplyDeleteI like this, tho I prefer posts showing photos of the red tailed hawk mauling the pigeons.
ReplyDeletePigeon in Red Wine Sauce
ReplyDeleteBy: Aude Clement of Lac d'Enghien, France
1 Pigeon (about 1 lb.)
1 c Chicken stock
1 c Red Burgundy wine
1/4 Onion, chopped
1 Bay leaf
1 Sprig fresh thyme
3 Sprigs fresh Italian parsley
1 Sm Sprig fresh rosemary
2-3 garlic cloves
1/2 t Coriander seeds
1 Scallions chopped (both white & green parts)
Black pepper to taste
4 tb Unsalted butter
2 c Mixed greens and herbs
Wash and dry the pigeon; with a pair of kitchen shears, clip the wing tips and the ends of the legs from each bird. Cut the leg and thigh joints, wings, and breast meat from the carcass and set aside. Reserve the carcass for the sauce.
In a large nonaluminum saucepan, combine the carcass, stock, wine, onion, herbs, garlic and scallions over high heat. Reduce heat and simmer, uncovered, for 1 hour to allow the sauce to absorb all the flavors. If it seems to be reducing too quickly, add a little water. After 1 hour, increase heat and boil hard until the sauce is reduced by half; strain, season with pepper and set aside.
In a large skillet, melt 2 tb. of the butter over medium-high heat. Saute the legs and wings, turning until they are golden on all sides, about 10 to 15 minutes. Pour the strained sauce over the pigeon, cover, and bring to a boil. Reduce heat and simmer until the pigeon pieces are tender when pricked with a fork, about 30 to 40 minutes. Remove the pigeon and stir 1 tb. of butter into the sauce.
A few minutes before serving, saute the boned breast in the remaining 1 tb. of butter for 2 minutes on each side; they will be rare.
Mound the mixed greens and herbs on each plate and top with a pigeon piece that has been cooked in the sauce. Slice the breast and serve, passing the sauce separately.
Note: To make this sauteed pigeon into a feast, Aude serves it with peeled, roasted and sliced figs and slices of sauteed fresh foie gras.
Is that Ke$ha?!
ReplyDeleteCall
ReplyDelete914-643-4255
Maybe you can still get the reward.
You should REALLY warn this apartment tenant that they are putting their lives and probably anyone in the apt. at risk of deadly airborne diseases.
ReplyDeleteI mean, I'm all for people doing what they want but that is a huge risk. And it's NOT a low probability of risk either. It's basically decomposing bacteria at the entrance of an open vent and what probably is the ONLY source of airflow in a small space.
http://en.wikipedia.org/wiki/Legionellosis
before full decomposition you will have three more subway sandwich shops in your neighborhood.
ReplyDelete