Text 1018, 58 rader
Skriven 2013-06-14 11:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: funny foods 707
=======================
 RH> I would suspect a good percentage of the people here have eaten at
 RH> least one snail.

In the same vein as "everybody eats a peck of dirt in their
lifetime"? [g] I'd suspect that most of us have eaten snails
deliberately, and for those who haven't, I've eaten enough of
them to make up for you! But please 'fess up, just so we can
laugh at you or impugn your courage, just kidding.

Hey, why do we think of escargot as seafood, even though
most of the snails we eat are land-based (conch and
periwinkles being exceptions)?

 It wold be interesting, if we got feedback from
 RH> various folks, on the line of yes, I've tried them or no, I've not.

Sounds like a fun subtopic, but I'd call for more meat, as it
were, and not just a yes/no poll.

The first time I recall having them I was intrigued by the fact
that they cost twice what anything else did on the menu, plus some
adult said, you won't like them, they're for adults, which is almost
guaranteed to push a kid in the other direction.* I wasn't impressed,
truth be told, but the butter and garlic was a big draw. It wasn't
until recently, when the prices went down (rather, the prices of
normal appetizers went up, so this is relatively speaking), that I've
taken to actually ordering them, when I need that extra calorie hit.

* Parents should do this more: Oh, no, you won't like Brussels
sprouts, they're just for adults.
 
Seafood Pasta Salad
categories: buffet, shellfish, Italian, celebrity
servings: 8 to 12 or works great at a buffet

1 lb shrimp, peeled and deveined
1 lb scallops
2 lb cheese tortellini
1/2 c olive oil
1/2 c fresh lemon juice
1 c fresh basil leaves
1 garlic clove, minced
1/2 c grated cheese
Pepper
Fresh basil leaves, for garnish

Boil the shrimp and scallops for 3 to 4 min, until just cooked.
Drain and let cool. Cook tortellini until al dente, drain and let
cool. Combine olive oil, lemon juice, basil leaves, minced garlic
and grated cheese in a food processor or blender. Toss all
ingredients together. Add pepper to taste and garnish with more
fresh basil leaves. M's note: poach the seafood in liquid just
to cover, don't boil; lose the grated cheese, thank you.

Source: Dom DeLuise
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