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This is not the first time this has happened, either: in 1988, a woman burnt her eye while eating escargot at Pascale Wine Bar Restaurant in Syracuse, New York; the owner of that restaurant also saw his escargot sales go up. Nothing like a little garlic, butter, and danger with your snails, we guess.
Snail shells have been found in archaeological excavations, an indication that snails have been eaten since prehistoric times.[3][4] A number of archaeological sites around the Mediterranean have been excavated yielding physical evidence of culinary use of several species of snails utilized as escargot.[5] The Romans, in particular, are known to have considered escargot as an elite food, as noted in the writings of Pliny[disambiguation needed]. For example the species Otala lactea of edible snails has been recovered from Volubilis in present day Morocco.[6] This archaeological recovery is from an era of Roman Empire occupation of this provincial capital, which site was known to embody a very highly developed ancient civilization since its days as a Phonetician and Carthaginian colony.
Well, if you enjoy escargot at fancy schmancy restaurants, Io’m here to show you that it only takes 10 minutes to make them at home. The escargots come in a convenient can :– even the restaurants get them from a can! Well, did you really expect that when you order escargot from the restaurant, the chef heads out the back door, scouring on his hands and knees for a few juicy buggers to cook?
Love escargot! SteamyKitchen has a winner. I have served them at cocktail parties using rock salt in a low oven proof dish o– ceramic, glass or stainless. Any container will do. The rock salt will mold around the shell to stabilize so as not to lose any of the garlic butter. Imagine a platter of 36 snails with shells. The rock salt will help hold the heat so that the reluctant have time to gather the courage. Maybe we shouldne’t encourage or the price will go up P– supply and demand.
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