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Florida invaded by giant snails


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#16    Lava_Lady

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Posted 15 April 2013 - 08:16 PM

Florida is getting smacked left and right with invasive species.   They should just wipe everything out and start over again.


#17    little_dreamer

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Posted 15 April 2013 - 08:16 PM

I wonder if any part of them is edible by humans or animals.  I've never eaten snail though.

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#18    mysticwerewolf

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Posted 15 April 2013 - 09:30 PM

I have had escargot once, it was as tough and chewy as an old chunk of tire  and didn't taste much better .  At least as far as I am concerned.


#19    Zaphod222

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Posted 16 April 2013 - 01:26 AM

Why don´t they just eat them? Sounds like a real big escargot.

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#20    Gatofeo

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Posted 16 April 2013 - 02:57 AM

Good escargot is wonderful. The snails are removed from their shells and sautéed with butter, garlic and salt. Then you add more garlic. A minute passes, more garlic. Ten seconds later, add more garlic. Then add garlic, and ... a touch of garlic. Then more garlic. Or so it seems ...
But escargot is very good. I love it.
I wondered why these snails couldn't be eaten like escargot.
It may be that they are unpalatable.
I cooked a Banana Slug years ago while camping on the Olympic Peninsula of Washington state. Horrible. Even with plenty of garlic and butter.
Found out later that Banana Slugs eat rotten wood, and other things I probably don't want to recall.
Blech.
But hey, deep fry these GALS, serve with ketchup or mustard at a county fair. People will eat anything at a county fair.


#21    Zaphod222

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Posted 16 April 2013 - 03:04 AM

View PostGatofeo, on 16 April 2013 - 02:57 AM, said:

Good escargot is wonderful. The snails are removed from their shells and sautéed with butter, garlic and salt. Then you add more garlic. A minute passes, more garlic. Ten seconds later, add more garlic. Then add garlic, and ... a touch of garlic. Then more garlic. Or so it seems ...
But escargot is very good. I love it.
I wondered why these snails couldn't be eaten like escargot.
It may be that they are unpalatable.
I cooked a Banana Slug years ago while camping on the Olympic Peninsula of Washington state. Horrible. Even with plenty of garlic and butter.
Found out later that Banana Slugs eat rotten wood, and other things I probably don't want to recall.
Blech.
But hey, deep fry these GALS, serve with ketchup or mustard at a county fair. People will eat anything at a county fair.

It seems these things eat green plants, so it should not be so bad. And think of a rabbit-sized escargot. Wow!
I say call the French embassy immediately.

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#22    DieChecker

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Posted 16 April 2013 - 03:05 AM

Probably if people captured these snails and fed them tasty vegies and Then ate them, they would taste a lot better. Like the difference between a domesticated duck and a wide duck. Wild duck tastes like water weeds.

View PostZaphod222, on 16 April 2013 - 03:04 AM, said:

It seems these things eat green plants, so it should not be so bad. And think of a rabbit-sized escargot. Wow!
I say call the French embassy immediately.
We could become an Exporting nation again!!!!

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#23    pallidin

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Posted 16 April 2013 - 03:13 AM

View PostDieChecker, on 16 April 2013 - 03:05 AM, said:

We could become an Exporting nation again!!!!

Oh God, wouldn't THAT be nice.

I'm so sick of the US being primarily an import nation.

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#24    Sundew

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Posted 16 April 2013 - 03:29 AM

View Postancient astronaut, on 15 April 2013 - 01:11 PM, said:

A snail the size of a rabbit that likes to eat plaster, learn something new everyday.

I think the size is exaggerated, maybe the size of rat, doubtful the size of a rabbit. They sell the shells of these African snails in gift shops, I have never seen one of these shells that would not fit in you hand, and they sell gigantic marine gastropod species in these shops.

Florida had these once before (in the 70s I think), and they managed to eradicate them. They have probably been smuggled back in as "pets" and escaped. This invasion is rather ironic for Florida because in Hawaii where they are also established, they use a predatory snail from Florida which eats them. Found the empty shells of both species lying side by side on Molokai a few years ago.


#25    Sundew

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Posted 16 April 2013 - 03:32 AM

View PostGatofeo, on 16 April 2013 - 02:57 AM, said:

Good escargot is wonderful. The snails are removed from their shells and sautéed with butter, garlic and salt. Then you add more garlic. A minute passes, more garlic. Ten seconds later, add more garlic. Then add garlic, and ... a touch of garlic. Then more garlic. Or so it seems ...
But escargot is very good. I love it.
I wondered why these snails couldn't be eaten like escargot.
It may be that they are unpalatable.
I cooked a Banana Slug years ago while camping on the Olympic Peninsula of Washington state. Horrible. Even with plenty of garlic and butter.
Found out later that Banana Slugs eat rotten wood, and other things I probably don't want to recall.
Blech.
But hey, deep fry these GALS, serve with ketchup or mustard at a county fair. People will eat anything at a county fair.

Not sure you would want to eat a snail that has been dining on plaster! Escargot is ok, but for good snails, try fresh conch! Mmmmmm!


#26    AlienDan

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Posted 16 April 2013 - 08:38 AM

Quote

The animals, which can grow to the size of a rabbit, are eating through plaster in the walls of buildings as they attempt to consume the huge amounts of calcium they need to grow their shells.

lol sounds like something out of a movie.


#27    justcalmebubba

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Posted 16 April 2013 - 11:38 AM

Where's mike rowe  when flordia  needs him the most


#28    BiffSplitkins

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Posted 16 April 2013 - 11:48 AM

:rolleyes: *I aplogize in advance for this one. :D

Once there was a snail who was tired of being slow. He went out and bought a really fast sports car and had the dealer paint a big 'S' on each side of it.

Whenever someone saw him zooming past in his new car, they would say, "Hey, look at that S-car go!"


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#29    Abramelin

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Posted 16 April 2013 - 01:03 PM

View PostSaru, on 15 April 2013 - 11:11 AM, said:

Large numbers of hungry Giant African Land Snails have descended upon Florida in their thousands.

Carpaccio of Giant African Land Snail


Our recipe exploits the fact that snails cannot digest sugar but will eat it until it brings on anaphylactic shock as the sugar crystalizes in the veins and abdomen of the gastropod.

Firstly feed the snails on sugared almonds for 3-4 weeks. They are ferocious eaters and will go through about 5kg before shock sets in. They will slow down considerably (even for snails) before this happens. One could also just crack them open with a brick, but we want to keep the shell intact.

Now place them in a freezer for about 45 mins.

Remove and slice into 1.5mm – 2mm slivers, shell and all. (You will need a circular tile cutter or a jeweller's fret saw for this.)

Lay the frozen slices in baking trays, and pour over a solution of 1 part salt & 2 parts lime juice to 3 parts water. This removes the slime.

Heat your oven to about 175C.

Carefully rinse the slices several times with fresh water, finally leaving a small amount behind in each tray. Cover with tin foil and place in the oven to steam for an hour or so. The body (foot) of the snail will shrink slightly in the process. Leave to cool to room temperature.

Normally in most land snail recipes, the guts and stomach are dicarded into a neighbours' garden, but in this instance, the four week diet of sugared almonds produce within the snails vital organs, a sweet paste, not unlike marzipan.

Arrange 3 slices on each plate, as in fig. 2 and remove the coiled shell leaving the meat in place (this can be fiddly). Make a coulis by reducing over a brisk heat 1 cup of fresh pomegranate juice, thinly diced shallots and a little honey. Sprinkle the snail with whole pomegranate seeds and pour over a little of the coulis. Serve at room teperature.


http://www.thedomest....com/snail.html

.

Edited by Abramelin, 16 April 2013 - 01:49 PM.


#30    godnodog

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Posted 16 April 2013 - 02:09 PM

oh how I envy you, we eat them here in Portugal, delicious, we do them better than the French





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