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My dad makes like, he'll fry pigeon and he makes like some kind of... He's picked up a couple of Japanese and a couple of Chinese recipes. But... He doesn't shoot them from outside, he buys them from a supermarket. They're already dead. It's just, I don't know. They're bony. There's not a lot of meat. Like I think he made this thing once with like, you know, fried pigeon and potatoes and vegetables and rice. I was more interested in those fixings more than the meat.