madandana Posted August 6, 2014 Posted August 6, 2014 I love them. Don't see many in Mn but shared some with my Daughter in Paris and this year in Spain.
TypicalSituation Posted August 6, 2014 Posted August 6, 2014 I enjoy them with the classic preparation, but so often they are overcooked! I had them on a recent vacation and was disappointed that they were so smothered in butter and cheese you couldn't even taste what was lurking beneath.
headstand Posted August 7, 2014 Posted August 7, 2014 Yum. Shell-on in butter and garlic. Had an interesting butter,cream, and tarragon presentation in a froo froo restaurant back in Calgary. Went back a couple times for more... My question though is the following, is their a specific species of snail that is ranched 'a la Rob Ayala' for eating? There has to be hundreds of different varieties. Are they all equally good for the table? I feel a farming project coming on...
Skyfall Posted August 7, 2014 Posted August 7, 2014 Yum. Shell-on in butter and garlic. Had an interesting butter,cream, and tarragon presentation in a froo froo restaurant back in Calgary. Went back a couple times for more... My question though is the following, is their a specific species of snail that is ranched 'a la Rob Ayala' for eating? There has to be hundreds of different varieties. Are they all equally good for the table? I feel a farming project coming on... The main snails raised for consumption are Helix Burgundy Snails.
groundhog Posted August 7, 2014 Posted August 7, 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........" Awesome film!
Smallclub Posted August 7, 2014 Posted August 7, 2014 . 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. Not at all. Although France is a big consumer, snail is certainly not "at the top of the food chain" here (or anywhere). And there are plenty of people who don't like them and never eat them.
westg Posted August 7, 2014 Posted August 7, 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 Sounds pretty good to me...I'm coming round
Smallclub Posted August 7, 2014 Posted August 7, 2014 One of my favorite ways is just to get them drunk in garlic, shallot, butter, white wine, parsley and Parmesan Cheese. This recipe works perfectly for frog's legs (maybe without the parmesan), which are much more refined - to my taste! 1
mk05 Posted August 7, 2014 Posted August 7, 2014 There is a wonderful French restaurant across the street from me that serves escargot bourguignonne, but in a cast-iron dish that has individual holes which submerges the escargot in the infused oil. Sometimes, I dream about them.
Smallclub Posted August 7, 2014 Posted August 7, 2014 but in a cast-iron dish that has individual holes which submerges the escargot in the infused oil. This dish is very common in France. Usually comes with a special clamp and a special pick.
TypicalSituation Posted August 7, 2014 Posted August 7, 2014 This dish is very common in France. Usually comes with a special clamp and a special pick.The secret is, anything cooked in cast iron is delicious!
helix Posted August 7, 2014 Posted August 7, 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........" HAHA last time I heard that I was kicking the slats out of my crib.
mk05 Posted August 7, 2014 Posted August 7, 2014 This dish is very common in France. Usually comes with a special clamp and a special pick. Pinkies up when using the special pick.
Maplepie Posted August 7, 2014 Posted August 7, 2014 A good Chinese Resto here in TO cooks them with Black Bean Sauce. Great with white rice.Pm me that, wilya? I might even take you sometime on me! Sent by the Enigma on BlackBerry. 1
CaptainQuintero Posted August 7, 2014 Posted August 7, 2014 This dish is very common in France. Usually comes with a special clamp and a special prick. The waiters are just doing their job, no need to be rude
shlomo Posted August 7, 2014 Posted August 7, 2014 Every steakhouse in the city has them on the menu. Most decent restos have them as well. Delicious with garlic butter and some melted gruyere
CaptainQuintero Posted August 7, 2014 Posted August 7, 2014 Sort of related, don't like snails but just in the process of making Toad in the Hole for dinner, yum!
Skyfall Posted August 7, 2014 Posted August 7, 2014 This recipe works perfectly for frog's legs (maybe without the parmesan), which are much more refined - to my taste! I eat frog legs all the time. I do like that minus the cheese on them too. One of the easiest and tastiest frog leg recipes I do is marinate in everyday Italian Dressing and either saute or lightly dust with flour and cornmeal and fry.
Skyfall Posted August 7, 2014 Posted August 7, 2014 Sort of related, don't like snails but just in the process of making Toad in the Hole for dinner, yum! We have several names for that, Egg in a Basket, Ox Eye, and if covered in Sausage Gravy, **** on a Shingle (SOS) Mainly in these parts we call it an Ox Eye, I love them!
CaptainQuintero Posted August 7, 2014 Posted August 7, 2014 We have several names for that, Egg in a Basket, Ox Eye, and if covered in Sausage Gravy, **** on a Shingle (SOS) Mainly in these parts we call it an Ox Eye, I love them! Cool stuff! Just an unsweetened (English style) pancake batter with sausages chucked in then put in the oven yeah?
Skyfall Posted August 7, 2014 Posted August 7, 2014 Cool stuff! Just an unsweetened (English style) pancake batter with sausages chucked in then put in the oven yeah? Oh, then no, we call Toad in a hole, a fried egg sunny side up in between two pieces of toast with a hole cut out for the yellow of the egg to show through. 1
El Presidente Posted August 7, 2014 Author Posted August 7, 2014 My question though is the following, is their a specific species of snail that is ranched 'a la Rob Ayala' for eating? There has to be hundreds of different varieties. Are they all equally good for the table? I feel a farming project coming on... Dad and I used local garden snails (introduced European Snail). They grow big and fast in netted or glassed off vegetable garden here in the subtropics. We would hose them every few days, and pick them as required. A separate garden patch in the same area (netted off) When they finished eating the leaves of plants in one section, you pen up the second section. They would all be in the second section in a few days. Prep the other section and plant + net. Repeat every 6 weeks. The purging is really a process of picking 2-3 dozen snails, washing them in fresh water and putting them into a fine wire (mosquito net) cage with no food. They will form a membrane across the opening and latch themselves to the wire. They clean out their intestinal system. 30 days later, collect them and wash them in warm water with a little salt. They are ready to cook.
Fosgate Posted August 7, 2014 Posted August 7, 2014 Simple http://www.theeverythingsoapblog.com/2013/01/recipe-classic-escargot.html
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