Escargot

[Bob Denman]

What did the snail say, as he rode on the back of the turtle?

"WHEEEEEEE!!!"

 

[johnsimion]

I like escargot. Usually only see or get it on a cruise ship, though. Probably a good thing, because they always serve it drowning in butter. It should come with a certificate good for a free heart bypass surgery.
I have always liked "odd" foods. Growing up in my family, we ate all kinds of German foods but also a wide variety of international foods my Mom liked to cook. We also "supplemented" our diet with squirrel, rabbit, and all sorts of fishes that people would turn up their noses at -- including carp and gar. The latter fishes have an undeservedly bad reputation; the taste all depends on whether they come out of clear or muddy water and whether you clean and prepare them promptly.
A few months ago I was eating barbecued cuy (guinea pig) in Peru. It's a delicacy there and actually pretty good. My Filipina wife of 32 years turned up her nose at the cuy, which was pretty funny for a woman from a country where they eat balut (boiled embryonic duck eggs), bagoong (fermented shrimp paste), dinuguang (blood soup), kawaling (tripe soup) and various other delicacies. Personally I like all that stuff except the bagoong (fermented shrimp paste). The wife loves it, especially on unripe (green) mango. Bagoong is okay as one ingredient in kare kare (stew), but otherwise I never grew fond of it. She would like everyone to know that they do NOT eat dog in the Philippines, at least not that she has never ever heard of. Perhaps in some remote provinces, not in Manila where she's from.

 

[wyliec]

I like escargot. Usually only see or get it on a cruise ship, though. Probably a good thing, because they always serve it drowning in butter. It should come with a certificate good for a free heart bypass surgery.
I have always liked "odd" foods. Growing up in my family, we ate all kinds of German foods but also a wide variety of international foods my Mom liked to cook. We also "supplemented" our diet with squirrel, rabbit, and all sorts of fishes that people would turn up their noses at -- including carp and gar. The latter fishes have an undeservedly bad reputation; the taste all depends on whether they come out of clear or muddy water and whether you clean and prepare them promptly.
A few months ago I was eating barbecued cuy (guinea pig) in Peru. It's a delicacy there and actually pretty good. My Filipina wife of 32 years turned up her nose at the cuy, which was pretty funny for a woman from a country where they eat balut (boiled embryonic duck eggs), bagoong (fermented shrimp paste), dinuguang (blood soup), kawaling (tripe soup) and various other delicacies. Personally I like all that stuff except the bagoong (fermented shrimp paste). The wife loves it, especially on unripe (green) mango. Bagoong is okay as one ingredient in kare kare (stew), but otherwise I never grew fond of it. She would like everyone to know that they do NOT eat dog in the Philippines, at least not that she has never ever heard of. Perhaps in some remote provinces, not in Manila where she's from.

I love tripe.

 

[grumpyoldretiredcop]

I never liked escargot until making it to France during my Navy career. Never found any Stateside that were as good as the French article but I still like them.

 

[UtahPete]

I like escargot. Usually only see or get it on a cruise ship, though. Probably a good thing, because they always serve it drowning in butter. It should come with a certificate good for a free heart bypass surgery.
I have always liked "odd" foods. Growing up in my family, we ate all kinds of German foods but also a wide variety of international foods my Mom liked to cook. We also "supplemented" our diet with squirrel, rabbit, and all sorts of fishes that people would turn up their noses at -- including carp and gar. The latter fishes have an undeservedly bad reputation; the taste all depends on whether they come out of clear or muddy water and whether you clean and prepare them promptly.
A few months ago I was eating barbecued cuy (guinea pig) in Peru. It's a delicacy there and actually pretty good. My Filipina wife of 32 years turned up her nose at the cuy, which was pretty funny for a woman from a country where they eat balut (boiled embryonic duck eggs), bagoong (fermented shrimp paste), dinuguang (blood soup), kawaling (tripe soup) and various other delicacies. Personally I like all that stuff except the bagoong (fermented shrimp paste). The wife loves it, especially on unripe (green) mango. Bagoong is okay as one ingredient in kare kare (stew), but otherwise I never grew fond of it. She would like everyone to know that they do NOT eat dog in the Philippines, at least not that she has never ever heard of. Perhaps in some remote provinces, not in Manila where she's from.

You forgot the monkey meat on a skewer from sidewalk vendors.

 

[ARtraveler]

:agree: I've always thought that with enough bacon and hot sauce: I could eat a fried Moose Turd! :roflblack:

Let me know how it is. There are a few of the "raw materials" around here. :yes:

 

[Bob Denman]

I love tripe.

Didn't Max in "Armageddon" mention that: "it'll put some hair on yer ass"?

 

[ARtraveler]

Didn't Max in "Armageddon" mention that: "it'll put some hair on yer ass"?

Linda likes tripe. A major ingredient in Menudo--a Mexican soup. NOT ME.

 

[Bob Denman]

Let me know how it is. There are a few of the "raw materials" around here. :yes:

These two guys didn't like me messing around with their "recipe"... :shocked:

 

[Grandpot]

They are not on my bucket list.

 

[Bob Denman]

But IMHO... that's where they belong: in a bucket!

(Apologies to those who actually EAT them!)

 

[JKMSPYDER]

ESCARGOT

YES, I HAVE EATEN ESCARGOT. VERY GOOD BUT MY WIFE WON'T TOUCH IT.

 

[LeftCoast]

I love escargot. Growing up in Denver there were a couple of very good French restaurants and if I got a good report card my father would take me for dinner. Escargot in garlic butter and filet mignon with sauce bearnaise was the only thing I ordered for years. Great memories.

 

[SPECTACUALR SPIDERMAN]

I will pay to see that

 

[Lew L]

:agree: I've always thought that with enough bacon and hot sauce: I could eat a fried Moose Turd! :roflblack:

Bob,
Have you heard the little ditty by UTAH Phillips called " Moose Turd Pie" ???? Great little story---------- " but it's good though"

 

[johnsimion]

You forgot the monkey meat on a skewer from sidewalk vendors.

Never heard of that in all my time there. Never even saw a monkey. The wife grew up in Manila and never heard of anyone selling monkey meat at the market, let alone by street vendors. She thinks maybe some people eat monkey in some remote province and the story just gets embellished from there.

 

[UtahPete]

Never heard of that in all my time there. Never even saw a monkey. The wife grew up in Manila and never heard of anyone selling monkey meat at the market, let alone by street vendors. She thinks maybe some people eat monkey in some remote province and the story just gets embellished from there.

It was pretty common in Olongapo, outside Subic Bay Naval Base.

 

[SteveLaoyster]

I've had them twice. The first time I was with my brother in Philly at a nice restaurant. They served the escargot in a very unique dish. I assume it was just for escargot.

It was pottery with 6 or 7 individual hollowed out spots for the snails to go into. They must have put the snails in with butter and garlic then tossed it into the oven.

The butter was still bubbling when they got it to the table. It was delicious!

The second time was at a place near Harrisburg Pa. Not as good.

Yes, I would have them again if served the same way as the first time.

 

[JerryB]

Hi Steve,

Re: It was pottery with 6 or 7 individual hollowed out spots for the snails to go into. They must have put the snails in with butter and garlic then tossed it into the oven.

This is how I have always had them. I 'think' it is how the French cook & serve them.

Jerry Baumchen

 

[PrairieSpyder]

I'm getting to this thread late, but there's much to respond to.

I had an opportunity to try escargot when I was 17 and in France. But I turned up my nose and didn't I still regret it. I've never had the opportunity since, but when I do, I'll certainly try it.

My general take (stereotype) on French food is that if they have to pour gravy on it it must not be so good. I apologize now to any French -o-files.

Yes, at least once or twice a year since I was a child, growing up in France in the late 50's, then back in the states with our french Au Pair, before my mother learned to prepare them herself.
But really, they aren't they really just a Garlic Butter Transport System... Best I've had in recent memory were in a lovely place in Alaska called the Double Musky Inn, they're somewhere in this pic of appetizers we shared with friends.
View attachment 167698

Kinda like lobster, crab legs, scampi. Though I also like those even without the butter.

I like them; but, then I see them crawling up the side of the house, and wonder why I like them. When I eat sushi, I love unagi; of course that's the only fish that can't be served raw. Hmmmmm, hmmmmmm good.

Love unagi. But it may be just a teriyaki sauce delivery system.

I like escargot. Usually only see or get it on a cruise ship, though. Probably a good thing, because they always serve it drowning in butter. It should come with a certificate good for a free heart bypass surgery.
I have always liked "odd" foods. Growing up in my family, we ate all kinds of German foods but also a wide variety of international foods my Mom liked to cook. We also "supplemented" our diet with squirrel, rabbit, and all sorts of fishes that people would turn up their noses at -- including carp and gar. The latter fishes have an undeservedly bad reputation; the taste all depends on whether they come out of clear or muddy water and whether you clean and prepare them promptly.
A few months ago I was eating barbecued cuy (guinea pig) in Peru. It's a delicacy there and actually pretty good. My Filipina wife of 32 years turned up her nose at the cuy, which was pretty funny for a woman from a country where they eat balut (boiled embryonic duck eggs), bagoong (fermented shrimp paste), dinuguang (blood soup), kawaling (tripe soup) and various other delicacies. Personally I like all that stuff except the bagoong (fermented shrimp paste). The wife loves it, especially on unripe (green) mango. Bagoong is okay as one ingredient in kare kare (stew), but otherwise I never grew fond of it. She would like everyone to know that they do NOT eat dog in the Philippines, at least not that she has never ever heard of. Perhaps in some remote provinces, not in Manila where she's from.

The best way to cook carp is to nail it to a board and set it near the fire. When it's done, pull the nails and then eat the board.:roflblack:

I also had cuy in Peru, but it was roasted. It's the national dish there. Tasty, but there's not much meat on those critters.

If you get to Nairobi, go to Carnivores. They serve all sorts of "wild" meats, though I think they may be farm raised. Zebra, etc. :bbq:

You forgot the monkey meat on a skewer from sidewalk vendors.

That's how AIDS got transferred to humans in Africa!:lecturef_smilie: