Comments on: Escargots de Bourgogne

By: miles

miles — Fri, 31 Dec 2010 15:38:27 +0000

i remember that joke about the s car too!!! i do think that kuhol tastes better but that may be pride in our own homegrown foods. although escargots drowned in butter and garlic come a close second :D

By: Lava Bien

Lava Bien — Thu, 30 Dec 2010 18:13:22 +0000

MM damn right about your response to “raton”. I love ’em kuhol and suso (ginataan with some pako) and almost always order this whenever I visit Lucban, Quezon.

By: Marketman

Marketman — Wed, 29 Dec 2010 10:39:49 +0000

gus, try Terry’s Selection on Pasong tamo, they have both shells and meats…

By: kurzhaar

kurzhaar — Wed, 29 Dec 2010 04:21:22 +0000

In our household we often serve escargots en cocotte, butter/shallots/garlic/parsley with breadcrumbs on top to give the dish a nice bit of a crunch. Much faster than stuffing the shells. A couple of times we’ve topped the cocottes with puff pastry, which is nice, but perhaps just a bit of an overkill.

By: Maricel

Maricel — Wed, 29 Dec 2010 02:48:19 +0000

Love them snails! Some of our tour mates in Paris wouldn’t touch the escargot that came with our meal so that translated to more escargot for me. Yey! And the juices mopped up with a baguette was to die for:)

By: Betchay

Betchay — Wed, 29 Dec 2010 01:22:30 +0000

So that’s what they are used for…..On a trip to France I saw these empty shells being sold in the markets. I thought they were just for home decorations! :)

By: gus hansen

gus hansen — Tue, 28 Dec 2010 10:20:37 +0000

Hi Marketman! Love this entry. Where can I purchase canned snails in Manila? And would you also know where I can buy the shells? Thanks!

By: Marketman

Marketman — Tue, 28 Dec 2010 08:31:46 +0000

randyb, you can get the shells and snails at Terry’s selection on Pasong Tamo.

By: Marketman

Marketman — Tue, 28 Dec 2010 08:17:16 +0000

kurzhaar, cool, didn’t know that. Not that I am confident enough to pick out mushrooms in the woods myself nor snails and other things that might not turn out to be the right ones… :) psychomom, I didn’t bother to rinse out the snails, but I suppose some might to remove a bit of the skanky smell of tin-like taste from the can… tingting, just make sure they are the right type of snails… Westy, a touch of blue cheese or roquefort sounds amazing…

By: kurzhaar

kurzhaar — Tue, 28 Dec 2010 08:01:29 +0000

Marketman, actually the common garden snail in California is exactly the same species (Helix aspersa) as the petit gris in France…I believe they were an accidental release in the West. I do know people who collect them and keep them for a few weeks on fresh foods as preparation for the table. More work than the canned snails but rather nicer tasting.