Who likes eating snails & eels(104 posts)
depends how good they are
if your recipe is in reality really disgusting i am actually a beggar on the street with nothing
if its delicious im a millionaire!
i need to taste it to know how much i have
i await my samples that im sure will arrive thru my postbox any minute now!
What happened was.
I took them (in a box) to the Post Office.
When I saw the price of postage, I went "ouch" (sort of)
Buy a tube of Superglue. Stick them to the bottom of the box. And send them on their way.
(a bit like "The Luggage" but slower)
The top of the box is marked with a big arrow (and the word "England") with instructions for anyone that sees it, to point it in the right direction, if it is going off route.
It's heading for Roscoff. So providing it doesn't get on the Irish ferry by mistake, should be passing "The Hoe" around next april.
your describing of what happened is getting better and better :D
so maybe they arrive by train?
i have a train station less than a mile from me :)
or by bus?
i think they have stuck to one of the bus drivers head in place of his ears - hes kinda stupid and VERY ugly!
I've had both. The snails were so marinated in garlic butter that was all you could taste. Eel just isn't my cup of tea. I've also had frogs legs (not bad, really do taste like chicken), ostrich egg (tasted like normal chicken eggs to me), ostrich meat (bland), buffalo meat (bland), rabbit (good). I've passed on trying any kind of animal testicle, that just seems mean. And I'm no PETA member...
I love smoked eal - especially with scrambled egges and potatos. But the eal must be fresh. Best to be found in the Netherlands or the north of Germany where the eal smokeries are "across the street". Snails is so, so - the best ones I had in the "Pied de Cochon" near the old Paris market halls (now Chatelet RER station). The snail mystery is in the garlic butter.
Daube de lapin.
Mettez les morceaux de lapin dans un plat en terre avec vin, échalotes, ail et oignon émincés, thym, sarriette et poivre écrasé. Laissez mariner 12 heures.
Egouttez les morceaux de lapin, essuyez-les et passez-les dans la farine. Secouez chaque morceau. Dans une cocotte, chauffez le beurre et faites dorer les morceaux sur chaque face, puis les dés de lard, la gousse d'ail entière et les petits oignons. Lorsque le tout est bien coloré, ajoutez le céleri en petits tronçons et les carottes en rondelles.
Déglacez avec la marinade filtrée, salez, poivrez, couvrez et laissez mijoter 1 heure à petit feu.
But I have not (and will not) tell you my extra, hidden, ingredients, that make a world of difference to the culinary excellence of this dish :)
BTW. My specialty is Daube de Sanglier, but that can take up to a year to prepare.
whs, you speak of Chez Lighthouse as if you have been there. If I ever visit, I would like the "Jack" rabbit stew. :D
EDIT: now I understand better what you said. The French and the slang together were too much for my Babel fish at first. But, it's much funnier now and oh the things we get away with when not using English! :)
well at first i was slightly worried about ur obsessions and ur hysterics when jack mentioned pheasants, but then you explained this
so im not quite as worried
(i would have liked to input a funny youtube vid there, but unfortunately i could not find one :(
Lighthouse writes: "Haven't had nice fresh wild peasants for a while."
It's important to keep the peasant population down or they will become emboldened and attack the castle. My preference is to have a band of footpads to "thin the herd", so to speak. The meat is presented to the kitchen staff, who should not be told. Then we can share a delicious meal of peasant and mead in the Great Hall. Salut!
I protest!!! My friendly little polar bear is no monster eating poor peasants stuffed with pheasants. He is a cuddly little bear - at least he was when the picture was taken. Now he is on a special diet of nasty geeks.
Eating snails is GOOD.
Ecological, if you're careful not to eat you whole popluation.
You can breed them easily, just to make sure.
Find out moreIn the UK, how to breed, purge and cook snails. and please add a question in comments, be the 1st! (New site)
Oriole, welcome to HTG. It is generally against our forum rules to blatantly promote your blog without previous consent. Seeing that it is Off-Off Topic, we can leave it as it is if you promise to mention tech in any future HTG snail post, m'kay?
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