re: [CH] Escargot w/Chiles
The Old Bear (oldbear@arctos.com)
Wed, 15 Jul 1998 09:18:09 -0400
In Chilehead's Digest, v.4 #489, Senor Chile Monger wrote:
>Date: Tue, 14 Jul 1998 07:21:42 -0700
>From: supervisor@scudder.sbceo.k12.ca.us (Senor Chile Monger)
>Subject: [CH] Escargot w/Chiles
>
>Sorry about the subject line, just an attempt to keep this on topic.
>The Decollate snail has been used for over 100 years in Southern
>California for control of the Brown snail in citrus orchards. . .
>It is interesting to note that the Brown snail was introduced in
>Northern California as a food product in the mid-1800's, however, the
>incorrect variety was introduced. . . . the adult Brown snail is not
>the best flavored snail for human consumption, and chiles make
>everything taste better......you see where I'm going with this. 8-Þ.
Doug:
Having lived for over a decade in San Francisco, I recall reading an
article in an airline magazine about the company in Sonoma County
which markets flash-frozen locally-raised escargot. To paraphrase
what I recall of the article:
With the advent of Sonoma's locally-raised escargot as a
complement the brie and camembert cheeses from Novato and
the production of caviar from sturgeon raised in the
Russian River, it will probably be just a matter of time
until someone imports French pigs to rout out truffles
under the redwoods.
A little North Coast chardonnay to go with those escargot-and-habanero
buritos anyone?
Cheers,
The Old Bear