I had escargot a couple times as a kid. Basically breadless popcorn-shrimp, except a bit more chewy.
↓ Transcript
Te Fahn: S-So, we had some humans visit the store? They wanted to try some sarnothi food. They wanted to get kenei with fenreshi.
George: Uh huh...
Te Fahn: Which is SO SILLY! You NEVER eat snails with bone salt!
Te Fahn: Uuuugh, salt ands snails is gross.
George: SNAILS?!
Te Fahn: Y-Yes! You grill them and eat them one-two-three-fifty. They're good!
Te Fahn: I b-broughts some for lunch. You can try some... if you want?
George: Uuuhh... okay, sure?
Selkie: Whens I ate a snail, everyone calleds me Slime Breath fors a week. Suddenly, now it's a snack? Siiiiiigh.
George: Uh huh...
Te Fahn: Which is SO SILLY! You NEVER eat snails with bone salt!
Te Fahn: Uuuugh, salt ands snails is gross.
George: SNAILS?!
Te Fahn: Y-Yes! You grill them and eat them one-two-three-fifty. They're good!
Te Fahn: I b-broughts some for lunch. You can try some... if you want?
George: Uuuhh... okay, sure?
Selkie: Whens I ate a snail, everyone calleds me Slime Breath fors a week. Suddenly, now it's a snack? Siiiiiigh.
Today's edition of the Secret Commentary is empty, because Dave failed to come up with something for it.
The only place I’ve had escargot was at Epcot’s Food and Wine Festival.
They didn’t taste like much. Texture-wise, though, I was most reminded of chicken livers (which I happen to like). They mostly tasted of the sauce they were served in.
I’d eat them again but I don’t think I’d pay Chez Snootée prices for them.
French cuisine is gross in so many ways.
There are those who say that much of French cuisine was shaped also by the lands they were colonial conquerors of, but mostly by the mini ice age in the 15 th cent? 14th cent. When lots of root vegetables made it thought the summer and everything not cold-hearty died.
Wait what’s the difference between salt and bone salt?Wouldn’t salt in general not work well under water?
They live in freshwater so using salt in cooking isn’t all that unlikely however I looked up bone salt and this is what came up:
“bone-salt (bōn sawlt),
The main chemical compound in bone, deposited as minute amorphous crystals in a netlike matrix of collagenous fibers containing collagen; it closely resembles the naturally occurring fluorapatite 3Ca3(PO4)2·CaF2, but is probably a hydroxyapatite in which F is replaced by OH.”
So maybe it’s used as a seasoning or a means of getting more calcium? I mean some carnivores chew bones right?
“Bone salt” is a combination of finely-crushed bone and marrow blended with some ground mineral rocks. It’s most commonly worked into the meat via pressing and pounding. The reason this doesn’t work for snails is that pressing pounding or otherwise manipulating the meat takes away it’s natural shape and affects the texture. Most commonly, snail is just shucked out and thrown directly onto the grill until properly browned.
When we went to France, our 3 year old insisted on trying escargot. They were served in-shell, and looked rather tarry. She ate a couple but didn’t like them much. Frog legs, on the other hand, she was wild for.
I love escargots; my main issue with them is how little there is to eat in each one, so you always end up wanting more.
I figured bone salt would be a calcium carbonate thing. Learned something new that is not on Facebook. Hunh!
Oh how quickly the tables have turned in regards to jealousy – jealousy about parents vs. jealousy of a new friend, but jealousy either way!
I have loved escargot since I was a little thing – and silly humans, one serves them with garlic butter, if not also with cheese and mushroom caps.
I’ll take the cheese, garlic butter, and mushroom caps. You can have the snails.
Ah yes… Selkie… The Trendsetter. 😛
The snail hipster!
‘Chewy garlic butter gummy-bears’ is how I’d describe my experience with escargot. I’m with Geiger: interesting to try; not worth Chez Snootée prices.
Are these “real” snails or another domesticated cryptid, like the eels? I’d imagine another difference between Selkie’s world and reality is there isn’t the problem with that invasive snail in the Great Lakes. The Sarnothi would regard them as a delicacy.
Florida’s giant apple snails would be for me but the eggs are poisonous and they lay all year so it’s a gamble.
Humans eat snails in other countries. Also how do they cook things under the water?
Good question! Probably boiling with magic? We’ve established their society is super Echo-dependent. Or maybe they have air bubbles for cooking.
It’s an Echo thing. If yu cook sushi it stops tasting like bait and tastes kinda like tuna, or cod. The pink one like salmon.
That was addressed a short while back. They have some echo-tech for cooking, which is basically like an induction cooktop. It only heats the food plaed on it’s surface, and not the surrounding water.
Next up on the diet plan: Frog legs.
Uh, this may be a stupid question but what’s one-two-three-fifty?