my first introduction to squab was at wd-50. needless to say, i don't expect anything to remotely approach that.
however, i picked up some frozen squab, and am going to cook it next week. i have no idea how to cook it, how long to unfreeze it, do i cut it prior to cooking, etc. i'd prefer to use ingredients i have here (which is mainly with an asian slant), but wouldn't have a problem mixing beets, etc. with it.
thanks for any suggestions. - bob