Thursday, April 19, 2007

Caracol gigante - Big snail

Now that's what I call a snail...Thanks to Debra for this one.


Blogger Jonathan Wonham said...

Don't let the French find out about that one...

Thu Apr 19, 09:54:00 pm  
Blogger Lee said...

And not in my vegetable garden!

Fri Apr 20, 07:38:00 am  
Blogger Angie said...

Too late ! Hmmm it makes me feel hungry, I already imagine it on my plate cooked with a garlic sauce...LOVELY. Pardon my french.

Fri Apr 20, 10:41:00 am  
Anonymous Anonymous said...

Hi Angie, yes I thought of you when I read Jonathan's comment. Very funny. I've never tried eating snails - maybe I should.

Fri Apr 20, 12:30:00 pm  
Blogger Angie said...

Well to be honest, the snails themselves don't really taste a lot, that's why most of the time we have them with a garlic sauce. If you don't know what you are eating you would find it ok. My parents didn't tell me what I was eating when I did the first time, it's after a look and have already eaten some I asked what was that grrr. Although i couldn't cook them, you need to take them off the shell and boil them alive (shudder) I prefer to buy them ready to eat.

Fri Apr 20, 01:13:00 pm  
Blogger Jan said...

Goodness me!
My Cat Sisters would be scared stiff of this little beastie..
Have you spotted The Huge Scary Dog on Susan's Blog??

Fri Apr 20, 05:31:00 pm  
Blogger Jeremy said...

Is this a remnant from the age of the dinosaurs? They must live in an unusually verdant environment.

I lived in France for a few months and ate dozens of snails. Slightly disappointingly, most of them seem to come naked in tins and are poked into seperately purchased shells prior to being served. I don't think they are even French bred.
They taste fine, though. But, like coffee, baguettes and croissants, they don't seem to work properly in the UK. I brought some back to Manchester when I moved back and cooked them for my friends. They tasted awful. Luckily I'd brought a bottle of Ricard to take the taste away.
The traditional French way to prepare live snails for consumption is quite complicated. The country potteries used to make snail-starving jars so that they could be left for a few days to clear their alimentary canals. The jars were glazed with very dodgy lead glazes, which always go with food well. Still hungry?

Fri Apr 20, 08:53:00 pm  
Anonymous Anonymous said...

Right, next time I'm in France I'm going to order some snails - with garlic sauce, Angie.

And yes, Jeremy, it's interesting about food not travelling very well. I also find that with Ricard - totally wonderful in a sunny village square in France, but as soon as I try stuff from the same bottle over here in gloomy UK it tastes like something completely different. Maybe it's the water.

And yes, Jan - saw the dog (or rather the little people - heh).

Fri Apr 20, 09:01:00 pm  
Anonymous Anonymous said...

Clare, will that be when you return to Languedoc in July? (About which I've recently posted, so all can see the wonders on offer!)

As for the vid, please excuse me for finding the central character yucky. I'd hate to have that on my forearm. I could feel the weight of it, just viewing!

Fri Apr 20, 10:58:00 pm  

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