Ok, maybe I am just being too critical, but
I anxiously go to this great, new Regent
Sevens Seas cruiseline website to see what the
I am supposed to be get all excited about,
and what do I get greeted with? A picture
of some lady getting attacked by a bunch of
pigeons somewhere in Italy.

It reminded me of Tippi Hedren getting attacked
by "THE BIRDS".

I can't wait for what else is in store for us.


see sic (Randy)

But Randy, she seems to be enjoying herself, she almost looks giddy ;)

Sorry Karen , but I see fear.


Randy

You know when we were in St. Mark's Square in November, I could not figure out why some of those other tourists were paying for pidgeon food so the birds would land on or near them. I've always viewed pidgeons as rats with wings. I avoided walking through there as much as possible. Maybe it had to do with my visit to Sitka, when the seagull decided to decorate my jacket. Yuck.

She looks happy to me - wait until she discovers that pigeon left something on her shoulder -

They should have used the lady skimming the water at the Trevi Fountain that opens the flash presentation. Of course we don't see the "giddy" face of the Venice lady but skimming the water is a bit more sybaritic

Probably just a hidden warning to be careful of Birdflu. :ohmy:

You know, there's something very special about pigeons and Venice! Call me crazy, but it added to the charm. Doug and Andi can vouch for our pigeon experience in San Marco!

Now, when we lived in NY and had to deal with pigeons. Well, that's a whole other story!

I was a little grossed out by the pidgeons in the picture. Yes, the "rats with wings" thing.

"Sybaritic"? Whew! I had to look that one up. Gonna have to use that in an acroynm some day!

Kim

Keep San Marcos Square clean! EAT A PIDGEON!

Pigeon makes a tastey dish ("tastes like chicken"). I like it. I guess if you like duck, squab, cornish hens, quail, pheasant, you will eat pigeon. The French, Spanish and Italians have good pigeon dishes, as well as the Chinese (well, count the Guatemalans in there too, family friends go to my dad's farm to hunt pigeons). As it is with most memorable meals, it is all about the preparation and presentation.

Those St. Mark's pigeons are eating that corn they sell for the "turistas" to feed them with, so they are corn fed and must make for tastey flesh. Even if they "supplement" this corn with pickings from all the cafe's around the square, pickings from Cafe Florian can't be bad.

That is just not right. <img border="0" alt="[c]" title="" src="graemlins/c.gif" />

**Those St. Mark's pigeons are eating that corn they sell for the "turistas" to feed them with, so they are corn fed and must make for tastey flesh. Even if they "supplement" this corn with pickings from all the cafe's around the square, pickings from Cafe Florian can't be bad.**

So, the cute little pigeons I fed in the morning could likely end up on my dinner plate that evening? Dunno, there's something a little creepy about that.

No, Robert. The pigeons in St. Marks are protected.

At least you know its fresh <img border="0" alt="[naughty]" title="" src="graemlins/naughty.gif" />

And plump!! :hyper:

Ana Luisa,

You are too funny!!!

Robert: Here is a good depiction - the stand is the guy selling pidgeon food:

The Pigeons Of St. Marks
Robert Service

Something’s wrong in Pigeon-land;
’Tisn’t as it used to be,
When the pilgrim, corn in hand,
Courted us with laughing glee;
When we crooned with pinions furled,
Tamest pigeons in the world.

When we packed each arm and shoulder,
Never deeming man a menace;
Surly birds were never bolder
Than our dainty doves of Venice:
Who would have believed a pigeon
Could become wild as a widgeon.

Well, just blame it on the War,
When Venetians grew thinner,
And gaunt hands would grab us for
Succulence to serve a dinner . . .
How our numbers fast grew fewer,
As we perished on a skewer.

Pa and Mummie went like that,
So when tourist takes his stand,
On his Borsalino hat
Soft as whispered love I land;
Then with cooing liquid vowels
I . . . evacuate my bowels.

Something’s wrong in Pigeon-land;
Mankind we no longer trust;
Shrinking from the tendered hand,
pick we corn from out the dust;
While on guileless pilgrim pate,
Thinking that revenge is sweet,
Soft I croon my hymn of hate,
Drop my tribute and retreat.

**No, Robert. The pigeons in St. Marks are protected.**

Sure, Kathy, by the St. Marks Restaurant Association!!

ha ha ha ha ha Robert - I'm not eating those things -

Joanna, don't you know that pigeon is the new white meat? Tastes like chicken. I bet those pidgeons in San Marco taste like chicken parmigiana!

as long as they don't serve them in La Veranda/Portofino!

Joanna, don't you know that pidgeon is the new white meat? Tastes like chicken. I bet those pidgeons in San Marco taste like chicken parmigiana!

Denise: - I am out to lunch (I mean pigdeon lunch) yuk yuk yuk..birdies...red sauce??? GROSS!!!!

I thought I saw Pigeon on the menu at Compass Rose, once.

They have been known to serve "Essence of Pheasant"...so no reason why they wouldn't do "Essence of Pigeon"!!

Then I found this entry..what does champagne have to do with pigeons?

"The next time you tip a glass of fine champagne, enjoy a bit of the essence of pigeon" from the ANSWERS TO THE URBAN WILDLIFE SOCIETY'S GEE WHIZ ANIMAL QUIZ

SQUAB / PIGEON


Along with turkey shoots, pigeon shoots were a favorite sport in most colonial villages. Partially as a result, the carrier pigeon was wiped out long ago.

Today pigeon shooting as a sport is limited to the western United States, where the band-tail pigeon is a well-known sporting bird. In the East pigeon shooting is apt to be limited to helping a farmer reduce the mess around his barn.

Not many easterners think of pigeon as food, yet they will pay a respectable price for squab under glass, and that's young pigeon, usually raised for market. The trouble with pigeon is that when it gets beyond the squab stage -- and a pigeon can live for a goodly number of years -- it definitely is tough. The best solution for an old pigeon is a good strong marinade. Pigeons should marinate for a fair length of time; a young one for 12 to 24 hours, older birds for a couple of days. Pigeon meat is fine-grained and lean; it takes well to strong-flavored sauces.

Depending on appetites and place of the meal, 1 or 2 squabs may serve 1 person. One older, larger, bird may be enough for 1 entree. Pigeons weigh 7 to 10 ounces.

During or shortly after the US involvement in the Vietnam war I remember reading a biography about a refugee family who were able to come to America. Part of their culture shock were the large number of pigeons that are simply flying around free. Coming from a land where much of the population was starving this was a sight beyond comprehension.

Pidgeon in lettuce wraps with plum sauce at the American Restaurant in Hong Kong, yum. Now that's what pidgeons are good for! Never had anything like it since.

KarenM

Karen 1029 I second that...luckily around here we can get it at the dim sum places. usually on the menu as "minced squab in lettuce cup"

I had Cornish Game Hens tonight for dinner. That is as close as I want to get.

I just saw the new website. I agree with Randy. Why would a luxury cruise line put on it's home page a picture of a woman being attacked by birds in Venice? It has little to do with the product being sold.

And to prove the point the picture sparked a pigeon discussion on here that has absolutely nothing to do with cruising. Wouldn't you want your home page picture to make people think about cruising? Tom.

LOL, Tom G...other than if they are going to serve squab (young pigeon) or pigeon at one of the dining rooms.

but yes, why couldn't they use another picture? Personally, the Trevi fountain one would have been better.