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Old 11-16-2011, 03:25 PM   #51
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Nothing wrong with snails at all. I love them. Though if you took away all that garlic and butter, I sometimes wonder what you'd be left with.

Do you ever wonder who the first person was to look at a snail and think, "Hmmm... I wonder how THAT tastes?"
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Old 11-16-2011, 03:50 PM   #52
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Nothing wrong with snails at all. I love them. Though if you took away all that garlic and butter, I sometimes wonder what you'd be left with.

Do you ever wonder who the first person was to look at a snail and think, "Hmmm... I wonder how THAT tastes?"
I'm convinced it was the same person to see something roll out of a chicken's butt and eat it.
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Old 11-16-2011, 05:25 PM   #53
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Exactly my point, cannot argue about taste.
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Old 11-16-2011, 07:02 PM   #54
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we are bread freaks!

i wonder to what extent our opinions of restaurants were formed based on the very first thing served, bread and butter (or olive oil).
Not quite the bread you have in mind, but it occupies the same place in the serving sequence. I find I can predict the quality of a Tex-Mex restaurant by the quality of the tortilla chips and salsa that's the first thing to hit the table after you sit down. Best chips are made in-house and fried in-house, although tortillas bought from a good tortillaria and fried in-house can be as good. They should be hot, thin and very crisp but not brittle. Cold chips bought already fried in giant bags of some food service brand is not an auspicious sign. (No complimentary chips at all is the kiss of death.) I'll forgive some later sins if the chips and salsa are both good and local. One of the best I know of drops an array of six different house salsas on the table.

As for bread, a good, traditional corn tortilla later is a very good sign, too.
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Old 11-16-2011, 08:11 PM   #55
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Quote:
Originally Posted by Steve Kroll View Post
Nothing wrong with snails at all. I love them. Though if you took away all that garlic and butter, I sometimes wonder what you'd be left with.

Do you ever wonder who the first person was to look at a snail and think, "Hmmm... I wonder how THAT tastes?"
or Oysters. . .good lord, one would have to be pretty darn hungry.
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Old 11-16-2011, 08:16 PM   #56
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or Oysters. . .good lord, one would have to be pretty darn hungry.
Or an Artichoke! man, how did the very first person eat one of those?
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Old 11-16-2011, 08:22 PM   #57
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Or an Artichoke! man, how did the very first person eat one of those?
That is one hell of a flower! BUT, I think far easier on the senses than looking at a gnarled funky shell, cracking it open and seeing that thing in there. . .then putting it in your mouth :shivers:

But, back with the French, even some of the best oysters I have had are done a la Mignonette. SOOOOOOOOgoood!
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Old 11-16-2011, 08:24 PM   #58
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I've made escargot a million times but I've never once had it with the traditional butter/garlic/parsley. I mostly do cream-based sauces, and escargot is so excellent with mushrooms.
Ever deep-fry escargot and serve it like calamari? Nom!

One of these days I'll try it the traditional way but it seems so boring.
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Old 11-16-2011, 08:24 PM   #59
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Sauces and gravies...what's not to love?
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Old 11-16-2011, 11:46 PM   #60
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Escargot & wild mushrooms in a true bordelaise (with the marrow) served in puff pastry shells.
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