-=> Quoting Bill Swisher to Jim Weller <=-

 BS> Michael mentioned the starred place Jacquie and Ian
 BS> like, the last time I was there I had the escargot.

Technically a land animal. And barely an animal at all as it lacks
a brain. Vegans should be able to eat them!

 BS> I consider anything slower, stupider, or weaker than me to be
 BS> possible food.
                      
That's what the bear send to the camper.

The nicest snail dish I ever encountered was in a Portuguese
restaurant in Ottawa. The snails came in a thin spicy tomato sauce,
and was served with bread to sop up the sauce. Something like this
although I don't recall either anchovies or mint.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lumache Alla Romana
 Categories: Italian, Appetizers, Snails, Anchovies, Herbs
      Yield: 6 Servings
 
      1 tb EV olive oil; and more
           -for drizzling
    1/2 ts Crushed red chile flakes
      1 cl Garlic; peeled, smashed
      2    Oil-packed anchovy filets;
           -drained, minced
      8 oz canned whole peeled tomatoes
           -in juice; crushed
      7 oz Can large snails; rinsed,
           -drained
      1 tb Fine chopped mint leaves
           S&P
           Toasted Ciabatta

  Roman style snails - a spicy tomato braised snail dish with mint.
 
  In a medium saucepan, heat the olive oil over low until it begins
  to shimmer. Add the chile flakes and garlic and cook, stirring,
  until fragrant, about 1 minute. Stir in the anchovies and cook
  until they melt into the oil, about 4 minutes. Add the tomatoes,
  bring to a simmer, and cook until slightly reduced, about 10
  minutes.
  
  Stir in the snails and 3/4 cup water, bring to a simmer, and cook,
  stirring occasionally, until the snails are tender, about 18
  minutes. Remove the pan from the heat, stir in the mint, and
  season with salt and pepper. Spoon the snails into a shallow
  serving bowl, drizzle with more olive oil, and serve over slices
  of toasted ciabatta.
  
  Recipe by: Gian Franco Romagnoli of Romagnoli's Table, Watertown,
  Boston, MA
  
MMMMM


Cheers

Jim


... No popcorn in popcorn shrimp? Then there's no point trying pot roast.

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