El Presidente Posted August 6, 2014 Posted August 6, 2014 I had dinner with a good mate at a French restaurant. Entree was snails....but I could eat Entree/mains/dessert of snails! One thing I miss about going back regularly to Northern Spain is Snails. My dad and I in Brisbane use to rear them when i was a young lad. A lettuce and cabbage patch netted off from the birds. I like to say we ran 1000 head of snails Pick them, put them in a separate cage for a month so they purge, ...a wash, in with chilli, chorizo, garlic, tomato, touch of white wine and fresh bread.....brilliant. Are there any other fans of this magnificent little mollusc ..and how do you cook them? 2
Maplepie Posted August 6, 2014 Posted August 6, 2014 Are there any other fans of this magnificent little mollusc ..and how do you cook them? Buy them frozen and shipped in from France. Loved them as a kid. Do em with mushroom caps and they're even better! Garlic butter only for me, though. I just learned of the purge yesterday, though. Will need to give it a try. Sent by the Enigma on BlackBerry.
JoeyGunz Posted August 6, 2014 Posted August 6, 2014 Garlic butter for me too, haven't had them in a while, will have to scout some out
johndalton44 Posted August 6, 2014 Posted August 6, 2014 in with chilli, chorizo, garlic, tomato, touch of white wine and fresh bread.....brilliant. This sounds perfect for a main. As a first course, I like to mix them up in a combo of garlic butter and basil-heavy pesto (just a dab while nice and hot) with puff pastries on the side.
Hubba Posted August 6, 2014 Posted August 6, 2014 Back when I had a restaurant we had a nice app of snails. Pan-seared in butter and garlic, splash of white wine, add heavy cream, fresh parm and chiffonade of fresh basil....let it reduce for a bit...?
AndrewNR Posted August 6, 2014 Posted August 6, 2014 Purge? Indulge me prez? Tell me more of this snail operation?
PapaDisco Posted August 6, 2014 Posted August 6, 2014 They've been having a bit of an outbreak of snail related deaths here in Vietnam. Apparently it's from some sort of parasite that piggybacks on the snail and then eats its way into your brain, or something like that. I don't know if purging would help with that, but it does sound like an obvious thing to do . . . that and thoroughly cooking! of the 20-30 deaths I've heard of, some were from cooked snails (obviously not well enough!) and some were simply from handling the snails (the nematodes hop off and burrow into your skin). This is, of course, all in Vietnam. No way Australia would ever have anything poisonous or life threatening.
Smallclub Posted August 6, 2014 Posted August 6, 2014 Purge? Indulge me prez? Tell me more of this snail operation? Snails must be purged (with a diet of cornmeal or aromatic plants) and then cleansed to become comestible. I hate them so don't ask me more! 1
PapaDisco Posted August 6, 2014 Posted August 6, 2014 Snails must be purged (with a diet of cornmeal or aromatic plants) and then cleansed to become comestible. I hate them so don't ask me more! I like them, but then you could probably sauté cardboard in butter, garlic and white wine and I'd eat it!
Fuzz AI Posted August 6, 2014 Posted August 6, 2014 Snails must be purged (with a diet of cornmeal or aromatic plants) and then cleansed to become comestible. I hate them so don't ask me more! I take it your preferred method of prepping snails is under your boot? 2
JoeyGunz Posted August 6, 2014 Posted August 6, 2014 They've been having a bit of an outbreak of snail related deaths here in Vietnam. Apparently it's from some sort of parasite that piggybacks on the snail and then eats its way into your brain, or something like that. I don't know if purging would help with that, but it does sound like an obvious thing to do . . . that and thoroughly cooking! of the 20-30 deaths I've heard of, some were from cooked snails (obviously not well enough!) and some were simply from handling the snails (the nematodes hop off and burrow into your skin). This is, of course, all in Vietnam. No way Australia would ever have anything poisonous or life threatening. I have a great memory, sat at the border between Cambodia and Vietnam and I'm watching an old lady work her way through what must have been a kilo bag of small snails with a chilli sauce, she noticed me watching and invited me over to join her - she didn't speak English and I didn't speak Khmer but we sat for a while and I tried a couple of those snails. Just one of those moments in my travels when the whole world just seemed to slow down, a moment when nothing matters. I guess it's times like that I chase with a cigar. 2
Ryan Posted August 6, 2014 Posted August 6, 2014 Purge? Indulge me prez? Tell me more of this snail operation? Purging with regards to snails means to "de-poo". Not a fan myself, not the flavour or any kind of "ick-factor". I just find them too much work.
cigarbreak Posted August 6, 2014 Posted August 6, 2014 A good Chinese Resto here in TO cooks them with Black Bean Sauce. Great with white rice.
cigcars Posted August 6, 2014 Posted August 6, 2014 Ashamed to admit that the only enjoyment I've gotten out of snails was to see one sliding along the ground (this was in the days of my youth), and everyone dashing to get salt...so we could see the unfortunate thing disintegrate: muwahahahahah
Ginseng Posted August 6, 2014 Posted August 6, 2014 A good Chinese Resto here in TO cooks them with Black Bean Sauce. Great with white rice. That's my preferred preparation as well. Wilkey
... Posted August 6, 2014 Posted August 6, 2014 Love 'em on pizza, in cream & pernod sauce, garlic and white wine, plus any other way.
Scdalak Posted August 6, 2014 Posted August 6, 2014 Love a good snail, so much so, I painted a big "S" on the side of my Car. So when I drove by, people would say, "Hey, Look at the S-Car-Go........" 1
... Posted August 6, 2014 Posted August 6, 2014 Love a good snail, so much so, I painted a big "S" on the side of my Car. So when I drove by, people would say, "Hey, Look at the S-Car-Go........" Picture or it didn't happen 1
Habana Mike Posted August 6, 2014 Posted August 6, 2014 Love a good snail, so much so, I painted a big "S" on the side of my Car. So when I drove by, people would say, "Hey, Look at the S-Car-Go........" Groooooaaaaaaannnnnnnnnnnn..................pretty clever actually! I enjoy Escargot on occasion. Primary preparation has been the garlic butter in mushrooms, puff pastry or shell-on in the traditional snail platter. The black bean version sounds interesting, will have to give that a go some time. Rob's sounds interesting as well.
Lotusguy Posted August 6, 2014 Posted August 6, 2014 Love snails but have no idea how to prepare them...
kuma Posted August 6, 2014 Posted August 6, 2014 Tried them this spring when in Nice, France with the wife. So happens the French seem to like things out of the ordinary and this little mollusk is at the top of the food chain for them. They were ok but if I had a choice between snails and a 68 oz Prime Rib med. rare well I would choose the beef all (68 oz's) of it again. We also had raw oysters and they were big, fat and plump which I enjoyed to the very last slurp!
Skyfall Posted August 6, 2014 Posted August 6, 2014 I love them, one of my all time favorite foods! I make a great snail stuffed mushroom and a wild mushroom, truffle and snail risotto! One of my favorite ways is just to get them drunk in garlic, shallot, butter, white wine, parsley and Parmesan Cheese. Helix all the way 1
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