Roland Escargot Snails, Very Large, 7.75 Ounce (Pack of 12)
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They are, of course, sent via regular mail. They can't possibly be sent electronically, as far as I know.
I've never been able to consume all 24 snails in one sitting. So I butter the entire can, add 4 garlic cloves, and 1/4 cup red wine, and heat it until it's ready. Allow the food you won't be able to eat to cool before freezing it in single serving sizes. The snails are kept for about 4 months in the wine. Use "Freezer Baggies" if you want to be safe.
They're not from the United States; they're from Indonesia. They do, however, have a "French" feel to them. The same kind of thing. I prepare them in the manner of a French chef.
Yes. They're ready to heat and serve after being fully cooked.
Selected User Reviews For Roland Escargot Snails, Very Large, 7.75 Ounce (Pack of 12)
Okay, I have no idea who or what is writing all of these glowing reviews, but this stuff was revolting. Even now, years later, I recall the slimy, snotty, fungus-like texture, as well as the dry-as-a-dry-as-a-dry-as-a-dry-as- heave-inducing flavor with a funky aftertaste that put an end to my love for French cuisine. Yes, I cooked it according to the instructions in the reviews and on the internet, with a little oil and spices - NOTHING HAS BEEN DONE TO ASSIST YOU. Do not purchase this based on the positive feedback. For connoisseurs of fine European dining, this may be the pinnacle of snail-based food products, but for regular people who eat a non-traditional diet, this may not be the best option. This is extra-strong ipecac for the molluscan diet.
These escargots are absolutely delicious. They're quite large and delicious. My friends all enjoy them when I serve them with a garlic herb butter sauce. This is the third time I've purchased them in the last four years, but I just noticed that the price has increased significantly since I last purchased them in December. 2015 Wow. There is no expiration date on them, but there is a packaging date. There is an alphabet followed by four digits to decode the code on the package. The year, month, and day are all represented by the letters of the alphabet. A=2000, B=2001, C=2002, and so on; the first two digits represent the month, with 01 denoting January, 02 denoting February, and 03 denoting March. The day is represented by the final two digits. Ex. P0407 is a date in the year 2015, in the month of April.
Snails in a garlic/butter sauce, which my wife and I both enjoy, will be served as a main course with plenty of French bread. These are huge, but tender and flavorful, with no sand or grit. I recently read an article about the plight of wild French/Italian snails, and a French chef stated that if the wild variety became unavailable, he would stop serving escargot rather than use the Indonesian farm-raised variety like these. Fine for a purist, but if you have a less refined palate and want to be able to afford escargot, the flavor and texture of these snails will not disappoint you. We've purchased several cases from Roland over the years and have always had good results. br>br>Note that the photo shows them in the shell. If you want to serve the snails in their shells, you'll need to purchase the shells separately. I like them plain on a bread crust or stuffed into a mushroom cap. Lots of parsley, butter, and garlic in a skillet. I'm starting to feel peckish!.
I mean, seriously. I've never tried escargot, but my husband is a huge fan. I started by reading the reviews; these are from Indonesia, but they were raised on a farm, so I'm guessing they're safe. br>I soaked them in cold water for several hours and changed the water several times. Only one of the pieces appeared to have grit to me, but I could be wrong. No one else seemed to notice. br>I've only tried them out with my son and a friend so far. For all of us, it was our first time trying escargot. br>We were enthralled by it. We dusted a plate with salt, pepper, parsley, and garlic powder after splashing it with white wine. br> We slathered it in butter and baked it for only 5 minutes at 400°F, then topped it with grated cheese and served it with pasta.
Wow. br>It's really tasty!.
For almost the same amount of time, I've been using the Roland brand. However, because we can only eat so many, finding them in local stores has been extremely difficult. I was fortunate enough to find large cans (6 dozen) at my local Smart and Final, but you can only eat so many at once. Fortunately, I thought I'd check on-line. I went on the internet and found the 12 x 24 pack, which is exactly what I'm looking for. Thank you for transporting them. br>
BTW. For all you escargot fans, I've included my recipe. On toasted baguettes, it's fantastic! Chef Bobbr>br>Escargots in Cream Cheesebr>br>1 can Escargots (24 count)br>1/4 Whole Butter 2 tbsp unsalted 1 tbsp. minced parsley 1 teaspoon minced garlic 1/2 teaspoon oregano 1/8 teaspoon thyme 4 oz. marjorambr> Cream cheese or goat cheesebr>t/t saltbr>t/t pepperbr>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br 5 minutes in a skillet Stir continuously for 8 minutes. If you overheat the butter, it will crack. br>As a tasty appetizer, serve with toasted baguettes.
These are absolutely fantastic! I followed a recipe's recommendation and soaked the canned escargot in cold water for at least five minutes (to remove any tin can flavor), but I drained the water and repeated the process three times, just to be safe and because I have a slight case of OCD. I made escargot with garlic and Guyere cheese for my husband and me as an appetizer. YUM! I'm glad we have so many more cans/opportunities, and I'm looking forward to trying out some new recipes. Then there's Anthony Bourdain's recipe! Even Anthony Bourdain admits that most fancy French restaurants don't serve fresh escargot to their customers. They make use of canned goods. But how do you go about purchasing canned escargot? I rely heavily on Amazon reviews, and I made this purchase solely on the basis of those reviews. And they're excellent- escargot escargot escargot escargot escargot.
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