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They're a bit like garlic mushrooms aren't they? Slight more chewy but certainly not icky.


*It is not necessary to understand things in order to argue about them. -- Pierre De Beaumarchais

 
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As memory serves, they were lubberly! Not rubbery at all, just chewy.

My Dad has a cheese phobia, which to me is nuts cos I love the stuff - the stinkier the better, but he can't even stand cheddar. He says it tastes like soggy polysterene and the sooner it's banished from the planet, the better life will be.

This is madness. Cheese is manna from heaven.
 
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I've always wanted to taste snails, but I've never seen them anywhere.
 
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Try France. Big Grin


*It is not necessary to understand things in order to argue about them. -- Pierre De Beaumarchais

 
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LOL QS!!! Big Grin Big Grin Big Grin Big Grin D:

Karen, fresh snails are hard to find over here, but you can get tinned ones, which might be an idea to see if you like them? I'm not sure where you can get them from, but local deli's or even big supermarkets might well have them.
 
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My hubby adores snails and has them every time we go to Paris (used to be every year but not been recently). Tried one once but I'm veggie now.
 
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I was threatened with frogs legs once while I was on holiday with my parents as a kid - even I baulked (sp?) at those... Eek

My main obsession is gravy - I do a wicked gravy (if I do say so myself) it's got all sorts in it. I've even got the jug and a loaf of bread and just... dunked...
 
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Sounds like a cliche but frogs legs are honestly like chicken. I had them lightly fried with lemon juice.

To be honest, there is so little to them that they are only a snack or starter, but they are quite tasty, if a little unnerving to look at.


*It is not necessary to understand things in order to argue about them. -- Pierre De Beaumarchais

 
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I think I lack a certain something when cooking cos my gravy's never been that nice.

Gonna look for tinned snails next time I'm at the shops. I think cooking them myself might put me off a bit though.
 
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Me and gravy, well I have to admit that I just use granules and that's it.


*It is not necessary to understand things in order to argue about them. -- Pierre De Beaumarchais

 
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I do that QS when I can't be ar*ed...

When I pull the stops out, it has fresh herbs, red wine, redcurrant jelly and a bit of cornflour in it to thicken it up. And I always make enough so I can freeze some and use it as the basis of the next gravy.

I tell you - I'm OBSESSED with the stuff. Might start bunging it on me cornflakes instead of milk.

*Wanders off wibbling in unstable manner*
 
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