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The French SNAIL Thread....

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posted on Oct, 13 2014 @ 11:33 AM
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Greetings respected international members...

Quite a few of you already know that I have been living in France for nigh over 25 years now and have become well accustomed to the French way of life...

Even Mrs Rs parents have a vineyard which makes me quite a lucky chappy indeed...

For those of you that have had the chance of dabbling in French gastronomy you will already know the well known following French countryside phrase :

'Si ça bouge, tire et bouffe le"... IF IT MOVES...Shoot and EAT IT...

So... without any further ado here is my proposition to you all :

For the past 7 months I have been 'hunting"... YES... Hunting snails... there is a legal season to do this in France and now the season has stopped.

I have "hunted" so to speak... and nasty little buggers they are too... go straight for your throat if you are not careful... around 70 or more snails...

These ones :



In order to achieve this :



A very lengthy drawn out and very barbaric method is used so that one can savour the finesse and the delicacy of the "persillade d'éscargot"...

Sounds sexy huh?


If any of you are interested, as from tomorrow I will take you on a 2 week discovery (YEP... 2 weeks to prepare snails) and share with you the most intimate secrets of our gastropod friends...

If anyone is interested, the carnage will start... (with extremely graphic images... beginning until the end) as from tomorrow (18:30 right now over here in France and need to start preparing the snails early tomorrow morning if anyone is interested...)

Any takers?

Kindest respects

Rodinus

edit on 13/10/14 by Rodinus because: Crap spelling




posted on Oct, 13 2014 @ 11:38 AM
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a reply to: Rodinus

Nice!

Such delicious little morsels. Especially covered in butter and garlic....



When are you doing truffles?



posted on Oct, 13 2014 @ 11:40 AM
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a reply to: Rodinus

Mais oui!



posted on Oct, 13 2014 @ 11:43 AM
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originally posted by: seeker1963
a reply to: Rodinus

Nice!

Such delicious little morsels. Especially covered in butter and garlic....



When are you doing truffles?



Truffles are for Christmas as I am crap at anything that is sweet, so Mrs R will have to help me out with those...

But yes, we will get around to Truffles... marinated in cognac too...


Kindest respects

Rodinus



posted on Oct, 13 2014 @ 11:46 AM
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originally posted by: Rodinus

originally posted by: seeker1963
a reply to: Rodinus

Nice!

Such delicious little morsels. Especially covered in butter and garlic....



When are you doing truffles?



Truffles are for Christmas as I am crap at anything that is sweet, so Mrs R will have to help me out with those...

But yes, we will get around to Truffles... marinated in cognac too...


Kindest respects

Rodinus


Wrong truffles.........


But I am always looking for new and better things to make!



posted on Oct, 13 2014 @ 11:46 AM
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originally posted by: beezzer
a reply to: Rodinus

Mais oui!


I can even do persillade de lapin my floppy eared friend...?

*coughs... actually did *Lapin à la moutard 2 weekends ago and Rod Jr scoffed the lot... grrrrrrrrr

*Mustard basted wild rabbit (Twas a pain getting the lead out of its arse...)

Kindest respects

Rod



posted on Oct, 13 2014 @ 11:47 AM
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Two weeks seems like a long time to purge them, or is this some complex cooking procedure?

Or you going to pickle them, they might taste like cockles?


a reply to: Rodinus



posted on Oct, 13 2014 @ 11:48 AM
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originally posted by: seeker1963

originally posted by: Rodinus

originally posted by: seeker1963
a reply to: Rodinus

Nice!

Such delicious little morsels. Especially covered in butter and garlic....



When are you doing truffles?



Truffles are for Christmas as I am crap at anything that is sweet, so Mrs R will have to help me out with those...

But yes, we will get around to Truffles... marinated in cognac too...


Kindest respects

Rodinus


Wrong truffles.........


But I am always looking for new and better things to make!


Sorry, I was thinking of these types of truffles :

en.wikipedia.org...

Kindest respects

Rodinus



posted on Oct, 13 2014 @ 11:51 AM
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originally posted by: nonspecific
Two weeks seems like a long time to purge them, or is this some complex cooking procedure?

Or you going to pickle them, they might taste like cockles?


a reply to: Rodinus



You will find out the traditional way of purging etc etc the REAL French countryside way as from tomorrow Non (I will be taking pictures as I go along).

Might be able to get it down to 9 days.

My Father in-law used to prepare about a thousand snails for each 14th of July and he shared his method with me...

Kindest respects

Rodinus



posted on Oct, 13 2014 @ 12:15 PM
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a reply to: Rodinus

I am interested in following this, I had no idea it was such an involved procedure! I had them once when my husband and I got all dressed up and went to a fancy restaurant. I have to say, I can mark it off my bucket list of things to try, but I probably won't be trying them again. The texture was off putting for me.



posted on Oct, 13 2014 @ 12:19 PM
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a reply to: Rodinus

I will happily follow along as this interests me greatly.

Only request is you post a picture if your finished result in my 'Food Porn' thread as well.



posted on Oct, 13 2014 @ 12:28 PM
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Cripes! Better to have snails than worms!

Kindest respects

Rodinus
a reply to: MojaveBurning



posted on Oct, 13 2014 @ 12:30 PM
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Please post a link to your thread here and I will gladly share in your food porn thread.

Kindest respects

Rodinus


originally posted by: AugustusMasonicus
a reply to: Rodinus

I will happily follow along as this interests me greatly.

Only request is you post a picture if your finished result in my 'Food Porn' thread as well.



posted on Oct, 13 2014 @ 12:38 PM
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posted on Oct, 13 2014 @ 12:39 PM
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Marvellous... Thank you.

Kindest respects

Rodinus


originally posted by: AugustusMasonicus
a reply to: Rodinus

It is currently two threads down from this one in the same forum.



posted on Oct, 13 2014 @ 02:04 PM
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So how much of the flavor is the garlic and butter.... I'm suspicious of what they would taste like all by their lonesome...

something like eating a rubbery tongue?



posted on Oct, 13 2014 @ 02:06 PM
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I've always wanted to try escargot ...



posted on Oct, 13 2014 @ 02:07 PM
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originally posted by: signalfire
So how much of the flavor is the garlic and butter.... I'm suspicious of what they would taste like all by their lonesome...

something like eating a rubbery tongue?


They surely can't be a whole lot different than conch, and that's some good stuff when done right.



posted on Oct, 13 2014 @ 03:01 PM
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Sure, but ill never bring myself to stick one in my mouth.......
Nor do I eat the plentiful supply of fish roe available here......
Or any sushi for that matter....! theres nothing quite so disgusting as watching somebody crack open a fresh crab and suck the juice (including the guts )down.....with a satisfied smile.....yeeech...
There are some things better left to natures scavengers to deal with.....
Now a nice porterhouse smothered in mushrooms fungus would be acceptable.....!
edit on 13-10-2014 by stirling because: (no reason given)



posted on Oct, 13 2014 @ 03:07 PM
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I havent tried them but can imagine they have a tecture like sea food welks. Rubbery.



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