The Delicate Art of Eating … Snails
I was never really an adventurous eater growing up – I preferred things that were familiar, things I knew I would definitely enjoy eating. It’s a safe bet that if we go out for dinner, I’ll either order chicken or calamari. Recently though, I’ve been trying to be a little more adventurous. Who cares if I try something new and don’t like it? There’s always takeaway on the way home as a last resort.
So, when Phill and I were in Paris recently (there will be a post about that soon) we took the opportunity to try something new – we ordered snails. I remember how we sat there waiting for them, wondering how big they would be, what they would taste like while, at the same time, eagerly anticipating trying them. The (rather amused) waiter delivered them to the table and we realised they were much bigger than we had thought they’d be, but still not big enough to intimidate us. The waiter had also delivered the cutlery used to scoop the snails out of their shells – luckily I’d prepared ahead of time by watching Rick Stein do it, so I roughly knew what to do.
Sorry it’s a little fuzzy, but you can get their size from this. From memory, they were served in a garlic and basil sauce and at first glance it reminded me of the fluids the snails squeeze out when they are dying – not a particularly mouth-watering vision, but they smelled fabulous. I went first, scooping out a nice plump one. It looked a bit like a black, cooked mushroom and the texture was similar to a mushroom too … but with a bit of a funky aftertaste. I tasted a sandy texture in most of my snails, but Phill said he couldn’t taste that, so I wasn’t sure if it was the snail, the shell or something in the sauce. Anyway, my verdict on snails? Not as bad as you’d think, but I think I’d only really be able to eat them if they were smothered in garlic and basil sauce.
Have you tried snails before and if so, what’s your verdict? Perhaps you’ve tried something equally as interesting? I’d love to hear about it – and of course, if you can recommend something strange or bizarre to eat, I just might try it!
Snails for me is a bit like abalone – it’s only as good as the sauce that it’s smothered in. The meat itself has no flavour.
As for what to recommend you next – next time when you are in Japanese restaurant, try “beef tataki”. It’s thin slices of beef seared on the outside and raw in the middle, and it’s dipped in a soy and garlic sauce. Yummy and not as bad as it sounds. If you are ok with medium-rare beef, you should be ok with this.
….mooiness´s last post ..Dream house? Maybe later.
Our mom ate grasshoppers in Mexico. She says they were dried and takes similiar to potato chips. We like grasshoppers too!
….Cat with a Garden´s last post ..Wordless Weeks
you’re brave and adventurous… i couldn’t do it.
….carri ann´s last post ..monday bunday
Mooiness – Beef tataki it is for our next dinner outing, then! There’s a Japanese restaraunt that’s just opened up near us and we’ve been looking for an excuse to visit, so now we’ve got it, thanks!
Cat with a Garden – Grasshoppers – now that is adventurous! Puddy likes grasshoppers too – and other insects…
Carri Ann – It took a lot of psyching up beforehand, but then afterwards it was a bit anti-climactic, like nothing terrible happened when we ate them like we thought might happen!
Kudos to you, for even THINKING about having a go at that!
I have a grizzle when my steak comes out pink in the middle (what exactly do chefs have against cooking a piece of meat all the way through?!), and there is NO WAY I would ever go for anything like that…
….Kelly Marie´s last post ..Mind Blank
Kelly Marie – I was more convinced I was going to do it BEFORE arriving at the restaraunt though lol! I used to eat steak well done but now I order it medium – I find it has a lot more flavour. It’s a mind-over-matter thing, I think.
[...] Can you eat garden snails? Omg – that is gross, but apparently possible! You just have to put them in quarantine for a while before you cook ‘em, but I think I would feel happier knowing any snails I ate were prepared by a chef somewhere, like … Paris. [...]