Happy New Month my dear readers. Thank you for coming back.
2019 is slowly winding down. I am getting back to my ‘to do’ lists of what was planned for the year and let me be honest. A lot of those plans are skipped along the way and replaced with others. That is okay. Do not be too hard on yourself.
Flipping through almost 6000, 10-month-worth of pictures and videos on my phone reminds me of just how much I am grateful for. All these beautiful memories of experiences I will relive for the rest of my life are too many to count.
I am picky when it comes to food. Not too much of course, unless it involves sea-food, then I’ll gladly take a pass. I find a tilapia meals irresistibly delicious. My tuna is to be eaten plain, without pasting in between bread or tossed in a salad. That way I avoid feeling nauseous. My love affair with sea food ends there.
These other sea-food types that include sushi, oyster, shellfish, squid, salmon, cod, halibut, swordfish, mahi mahi, trout, haddock, sea bream, shrimps, shark, plaice,mackerel, perch, sardines and snails are a no-go zone for me. I’ve been told how healthy they are and what-not but my taste buds have totally disengaged and disinterested in giving any of them a try. Heh…
Never say never.
Earlier this year, my incredible travel buddies and I went on vacation to Paris, France, where I found myself between a rock and a hard place one evening, during dinner, when one of them ordered snails as her appetiser and was generous enough to let those of us that had not had a close brush with them, taste.
Trust me, I resisted. Snails. As I grew up, I’d see these same things, now called food, crawling by our balcony verandah during the rainy season at home, neatly tucked in their shells, ready to tuck in for cover whenever they sensed movement nearby. Snails. Now on plates, nicely cooked and seasoned to be eaten out of those very shells. I swore not to lay a finger on them.
Maria was however superb at convincing everyone otherwise, including myself. And that is how yours truly ended up sampling snails.
One word. Delicious. My tongue struggled to acknowledge that I’d just mouthed a full snail. It tasted more like gizzard, with all the green stuff oozing out of the shell.
Paris, in my opinion was pretty awesome when it came to food generally. Even when we ate from restaurants across the street, their dining standards were top-notch. Everything from the service, napkins, cutlery and the food wow’ed us without a doubt. It was one of those things I enjoyed about Paris, the most.
~ In France, Escargots (French word for Snails), are served in elite restaurants as an appetiser, a costly delicacy also served as an entrée highlight during occasions. The European Snail (Helix Lucorum), Garden Snail (Helix Aspersa) and the Roman Snail (Helix Pomatia) which the French refer to as, ‘Le Petit Gris’ are some of the edible snail species.
~ Not all snails are edible.
~ It is estimated that the French generally devour about 40,000 metric tons of snails each year.
~ The escargot consists of 15% protein, 2.4% fat and 80% water.
~ The science of rearing land snails for use as medication, cosmetics and food is known as Heliculture.
~ Snails are known to have been eaten since the ancient Roman times.
~ Apicius is an author of the oldest surviving cookbook(dating back to 1st Century B.C – 2 Century A.D) which contained a recipe for snails.
~ May 24th is celebrated as the National Escargot Day.
I am learning not to turn a blind eye to food I have previously not been accustomed to. Instead, I will give them a try when the opportunity presents itself. I however cannot promise I’ll definitely order escargots next time the name pops up on the appetiser list of my menu. However, you will realize that during your travels, you tend to associate each place with one thing that stood out for you, like the snails did for me in Paris.
What weird food have you tried during your travels¿ Please share with us. We’d like to know.
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