Text 1432, 68 rader
Skriven 2013-06-19 21:34:00 av NANCY BACKUS (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: snails'n'apples 726
===============================
-=> Quoting Michael Loo to Nancy Backus on 06-18-13  23:57 <=-

 NB>> As far as I know, I've never had a snail... ;)  Mostly for lack of
 NB>> opportunity, I think... :)
 ML> That can fairly easily be remedied. Remind me when we
 ML> go to the grocery.

Ok.

 NB>> Richard got to try them when he was in
 NB>> Japan on a business trip for Kodak, many years ago.  He remembers them
 NB>> as probably boiled, still in the shell, given a pin to work them out of
 NB>> the shell... he thought they tasted fine.  :)
 ML> Those were periwinkles, much smaller than the snails
 ML> that the Europeans eat. Some say more delicious, too.

Oh. ok...  He didn't have anything to compare them to...
 
 ML>> Hey, why do we think of escargot as seafood, even though
 ML>> most of the snails we eat are land-based (conch and
 ML>> periwinkles being exceptions)?
 NB>> Conch is snail...?  Then maybe I've had that with sushi...? 
 ML> Yep. Tastes rather like clams, doesn't it.
 
Yup.  Quite chewy, too... 

 ML> As my attention span and stomach size shrink, I become more and
 ML> more the appetizer aficionado. In the '80s I was one of the
 ML> pioneers of the eating appetizers only set - I'd order three
 ML> for a meal -, and I still prefer to do it that way (only two
 ML> usually nowadays) if the costs are sensible and the portions
 ML> sufficient.

Makes sense to me.  I tend to do that more and more on the buffets,
too... just go after the appetizer type things and less of the entree
things, unless I really have a yen for something there...  

 RH>> We would have had the applesauce for dessert. The French or Italian
 NB>> Applesauce was considered a "salad" fruit.
 ML> There are still restaurants that offer it as one of the
 ML> vegetable choices. Sometimes I do it when the other choices are
 ML> things I am not really fond of, as in a lineup of boiled, baked,
 ML> mashed, or fried, zucchini, cole slaw, and applesauce.

Most places we go offer it as one of the side choices... sometimes
cottage cheese is also available.  As apples don't like me any more, I'd
be more likely to ask what the veggie choice is... or see if there is
cottage cheese... which, I know, wouldn't be one of your choices...  ;)

 ML> Note: Conch meat is almost always frozen. Try to
 ML> buy Grade A conch and be sure to check for any
 ML> freezer burn. Do not buy the conch if you see ice
 ML> crystals on the meat. Conch meat can be extremely
 ML> tough, even if you dice it very small, so it needs
 ML> to go through the medium-fine plate of a grinder.
 ML> Also cut away any orange flaplike meat if that has
 ML> not already been removed.

As sushi, it's a flat piece of fresh (from frozen, no doubt).  Is it
the cooking that toughens it up more...?

ttyl       neb

... Remember, 'i' before 'e' except in words where it isn't.

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