That's a big slug, Jason. You could make a meal off a single one.

Literally. google, "Washington state slugs" and see for yourself...

Long ago I suggested that if we could get the "professional chefs" to get on board with the idea and promote it, we could develop a good market for no-shell escargot... I'm going to put in a call to Anthony Bourdain and Andrew Zimmern!

Bourdain and Zimmern will eat anything!

And Zimmern comes back for seconds and thirds.

The last time my wife ate escargot was in New Orleans, 35 years ago. She got deathly ill going home (our home was then on the Mississippi Gulf Coast). I had to pull over twice for her to throw up. She blamed it on the escargot, which she ate at Brennan's. I had a feeling it was all the wine and cocktails we drank that day. She didn't handle her liquor so good back then.

By the way, I had escargot as well with no ill affects.

Love escargot. Tried to order bulk from Oz but won't sell to me--only to wholesale companies. So have to go to restaurants that serve it and pay the price.

My slugs dined on the freshly planted basil last night. Tomorrow the basil will be lifted and given a better spot. Those I planted in a basket were without any problems.

pirl said:My slugs dined on the freshly planted basil last night. Tomorrow the basil will be lifted and given a better spot. Those I planted in a basket were without any problems.

Ahhhhh -- basil-flavor no-shell escargot!!

I'll skip it.

The first time I had snails, not Escargot...plain old garden snails...Lumache - they were in pasta sauce - shells and all, right there in the sauce; lucky I didn't break a tooth. At the time I was boarding with two old Italian ladies and never knew what surprises would be served each evening.
Here's a recipe if anyone wants to try it at home. I guess it would work with slugs?
http://bleedingespresso.com/20...