If you've ever considered preparing escargots from scratch, this may dissuade you. It certainly talked ME out of it.
Delightful reading, though.
https://ediblesanfrancisco.com/recipes/how-to-prepare-and-cook-garden-snails-for-escargots/
I have a cousin who's a professional chef, and he, too, decided he was going to make escargot from locally-harvested snails.
He got them all in a big bowl, munching on cornmeal, but instead of putting a plate on top, he thought cling wrap would do.
He was mistaken. We still talk about the "Great Snail Break".
@misslovelymess @estherschindler
I adore escargots, while continuing to view them as representing little more than an excuse for sopping up puddles of garlicky butter with pieces of crusty baguette.
@mcfate Yeah, you had me at "swimming in garlic butter."
The first time I had 'em the texture was like pencil erasers. Took a while to realize they were overcooked. Same thing happens with overcooked calamari, but most of us have had squid often enough to know when it's cooked wrong.
@misslovelymess
@misslovelymess Chewy, garlicky meat nuggets. They're ok I suppose but not an immediate "must have" for me either.
@stueytheround Mine were definitely well prepared, I think my expectations were too high.
@misslovelymess
Mine have been, nice but just nice. No wow factor for me. The French have much better food to offer than escargot. @estherschindler @mcfate
@estherschindler @mcfate I had snails once, didnβt really like them. I didnβt realize how much work goes into preparing them.
Great Snail Break sounds like the title of an excellent short story.