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I just had some escargot the other night they were delicious. I have lots of trimmings from my garden that I toss in the compost heap. I think I'll give growing snails a shot.

 

Here is some info that I found:

 

http://articles.sfgate.com/2003-05-05/bay-area/17488809_1_garden-sn...

 

http://eatinggardensnails.blogspot.com/

 

http://www.nal.usda.gov/afsic/AFSIC_pubs/srb96-05.htm

 


INGREDIENTS:

1 cup soft butter
1/4 cup finely chopped parsley
shallots, finely chopped
1 clove garlic, finely chopped
2 tablespoons brandy
32 Snails
32 Snail shells


 

PREPARATION:

Preheat the oven to 350 deg. F. 

Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. 

Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve minutes. 

Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about.

 

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there's one way to deal with pests!!!!
I tried escargot once and thought it was pretty good as an appetizer.

I never had escargot or any snail yet, but how do you get a snail out of the shell.

Are they slimy going down the throat as they look like they would.

You can order online and try for yourself.

 

Escargots Online.

Thank you for the link.

What do they taste like and what is the texture.

Chi Ma said:

You can order online and try for yourself.

 

Escargots Online.

Calamari texture. Real subtle flavor.
Man.......That sounds really good, I guess I have to try some.

Chi Ma said:
Calamari texture. Real subtle flavor.
Maybe I drink the brandy first and then I am going to eat the snails. Does it matter what kind/flavor brandy to use in your ingredients.
The saying is "If you don't drink it, certainly don't cook with it." You can use cognac instead of brandy.
Thank you very much.
Awesome.  Butter and garlic make everything taste good.
escargot, isn't that french for carrier of garlic butter?

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