Get Fuzzy by Darby Conley for June 22, 2022

Escargot, if you don’t mind.

Sigh……..

Mostly just garlic and butter. Hell, put that on about anything and some European will eat it.

At the French Le Mans race they said “Look at that ‘S’ Car go”!

‘Row-bare’!

You could deep fry them and I still wouldn’t go near them. Snails, that is, not necessarily Frenchmen.

Escargots in Garlic and Parsley Butter

For the escargots: Melt the butter in a saute pan over low heat and add the shallots, snails and garlic. Slowly saute for 10 minutes. Season with salt and pepper, and then stir in the parsley. Set aside and let cool.

For the garlic and parsley butter: Mix together the butter, sea salt, pepper, parsley, garlic and tarragon in a blender until very smooth. Season with more salt and pepper, if needed.

Place 1 snail in each hole of the gratin dishes, and then cover with garlic and parsley butter up to the brim. Top each snail with a fine brioche crouton. Bake until the butter is bubbling and the croutons are golden brown, about 7 minutes. Serve and enjoy!

I didn’t know Pinkish took up rowing. He may not be wearing proper attire though.

And he prezumably ate it raw, too. Even when they’re cooked, they have weird texture. I don’t want to imagine what they’re like raw.

What I want to know is – who ate the first one?

and why?

Crassus’s tastes include snails and oysters.

Should I be worried that my thought was the same as Bucky’s – why in the world is Wilco on a French kick?

Hahaha!!!

Don’t get Rob started on the nutritional value of frogs, Buckaroo…

The way the French do snails is delicious, but not attractive. Then there is the Italian hot antipasto with snails in the shell. Superb!!!