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Florida invaded by giant snails


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#31    Technocrat

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Posted 16 April 2013 - 11:13 PM

A tortoise was mugged by a gang of snails. When he was asked afterwards if he could identify any of the assailents he said he didn't get a good look at any of them as it all happened so fast!


#32    Lava_Lady

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Posted 17 April 2013 - 11:10 AM

View PostAbramelin, on 16 April 2013 - 01:03 PM, said:



    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



This sounds tasty, but i'm afraid I'd grow quite fond of the little nuggets and would not be able to eat them.  3 Weeks is a long time to get to know a snail... :(





Edited by Lava_Lady, 17 April 2013 - 11:14 AM.

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#33    Abramelin

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Posted 17 April 2013 - 02:24 PM

View PostLava_Lady, on 17 April 2013 - 11:10 AM, said:

This sounds tasty, but i'm afraid I'd grow quite fond of the little nuggets and would not be able to eat them.  3 Weeks is a long time to get to know a snail... :(

OK, then feed them beer. That works faster.


#34    Euphorbia

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Posted 17 April 2013 - 03:34 PM

View PostAbramelin, on 17 April 2013 - 02:24 PM, said:

OK, then feed them beer. That works faster.

Just make sure it's not light beer....

Get three coffins ready.

My mistake, four coffins.

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#35    Mantis914

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Posted 17 April 2013 - 07:26 PM

I don't know, Rat Lungworm doesn't sound all that appealing to me...  

We've gotten quite an infestation in our garden here in TX also, never seen so many snails before.  They aren't large just average size but I crunch about 2 or 3 of them just going in and out even trying to avoid them...


#36    shrooma

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Posted 19 April 2013 - 04:59 AM

i, for one, welcome our new gastropod overlords!
:-)


#37    Allterspace

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Posted 20 April 2013 - 08:46 PM

Is that what has been leaving those slippery trails on the side walk at night? That doesn't quite explain the one left on the copy machine at my work. I'll have my secretary keep a lookout!


#38    kwin

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Posted 21 April 2013 - 06:16 AM

We have all of our 'terrorist security' standing around our airports, while hundreds of invasive species infiltrate our communities, farms, forests and waterways from Asian carp to Zebra Mussels.


#39    AsteroidX

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Posted 29 April 2013 - 12:38 AM

Run away children !!


#40    libstaK

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Posted 29 April 2013 - 12:19 PM

View PostMantis914, on 17 April 2013 - 07:26 PM, said:

I don't know, Rat Lungworm doesn't sound all that appealing to me...
Exactly what I was thinking - a meningitis type illness is not something I would risk.  Of course, the cooking process and the copious garlic everyone is using may be enough to kill the Rat Lungworm, or they could be commercially bred in sterile conditions with no rat lungworm.  I would want a guarantee they were worm free before I considered trying one.

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#41    pallidin

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Posted 29 April 2013 - 04:46 PM

View PostlibstaK, on 29 April 2013 - 12:19 PM, said:

Exactly what I was thinking - a meningitis type illness is not something I would risk.  Of course, the cooking process and the copious garlic everyone is using may be enough to kill the Rat Lungworm, or they could be commercially bred in sterile conditions with no rat lungworm.  I would want a guarantee they were worm free before I considered trying one.

That's good to know. Wasn't aware of any of that.


#42    Mistydawn

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Posted 03 May 2013 - 05:53 PM

gees, someone could make a load of cash if they sold them to the French!

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#43    ineffectiveArtist

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Posted 07 May 2013 - 12:49 PM

Ah, people should eat them. That would stop such an invasion, ja? Wait, what do snails taste like? I'll go to Florida and find out! XD


#44    Artaxerxes

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Posted 07 May 2013 - 06:06 PM

They are quite beautiful.  Probably okay to eat if you cook them well done.  Boil the hell out of them.   The pull out of the shell, pull off the guts, and then chop the meat up very fine and mix with garlic and butter.


#45    mysticwerewolf

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Posted 07 May 2013 - 09:31 PM

I remember the one time I had escargot  it tasted like old rubber tires and was just as tough.  the garlic and butter and chives  didn't cover the taste at all. If I were going to catch them I would try to find a way to do so with the shell in tack.  I could then paint the shells and sell them to tourists





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