I was five when I tried snails for the first time. I never asked my Mom for the recipe. All I remembered was butter and white wine. I will definitely give your recipe a try.
I was quite young too the first time I tried escargot. I loved it then, and I love it still. So grateful to have had parents that helped to expend my palette from an early age.
Same here. Think i was about 7 years old. I remember being terrified to try it. After having one I fell in love with them. We wound up getting another order of them. My siblings wouldn’t even try it so it was more for mom, dad, and myself.
Thank you for putting this recipe up on RUclips! Awesome job. I grew up eating these on New Years every year and I LOVE THEM. Never saw this easy way before and I think it is great!
So happy i found this lovely video. Awesome.Found a can in cupboard didnt know were to start,and followed recipe.Very tasty!Having snails in South Africa,but imagine myself bei g in France.
🗼Escargots Bourguignonne Butter ingredients: 2 sticks of Butter 1/2 cup parsley salt and pepper 5 tsp minced garlic 1 medium shallots Ingredients for Escargots Bourguignonne 2 tin escargots 2 cup White wine 1 tsp Pepper 1 tsp oregano 1 tsp sage Bake at 375 degrees for 10-15 minutes until they brown. Cut a baguette into slices about ¼ inch thick, brush 4 tbsp of butter, lay the pieces of bread on a cookie sheet, broil the bread until it toasted
I just watched your video today and I've got to say that I am really impressed with how you presented it with liveliness and simplicity. It also sounds like you did your research on it pretty well. Just giving credit where credit's due. The great thing about the Comments Section here in RUclips is that any Tom, Dick and Harry can simply put whatever they want out of whim but in my case I'm the type who gives feedback based on how the RUclipsr presented his topic. And to be absolutely honest with you I'm not a really big fan of so-called, "Traditional Cooking-Type Shows" with Personalities as big as Hollywood stars and where EGO takes prominence than what they are cooking. That is why I personally prefer the ASMR approach: No Talk, just Action. Simple but Presentable. In your case you are an exception even as for me to go so far as to thank you for presenting your video in a way that is almost as if you are cooking with your escargot and you managed to place your side comments in perfect timing with a pinch of trivia on how escargot began so timingly. In other words: DEFINITELY NOT BABISH. Keep it up. This gets a like from me.
M'dear...a couple suggestions from an old...and I mean OLD cook... When making the compound butter for the escargot add two things. A splash of the wine and a couple scrapes of FRESH nutmeg. A few grinds of black pepper and a hint of Cayenne always awakens the palate. Please don't add too much Cayenne and annihilate your palate! And, 2nd...cover your pan for the croutons in aluminum foil. Makes clean-up a lot easier! Also...Only use fresh bread crumbs. The dry doesn't work as well with the butter and herbs as the fresh. : ) Also, try serving the escargot in mushrooms rather than the shells...and I also serve mine on mashed potatoes. Delicious!
my brother said i will eat anything that creeps slithers or slimes on the earth . that was trying to get him to taste lobster . he said get that spider thing away from me . we went to mcdonalds . we are having garlic snails in mushroom caps to-nite .
*_ME AT FRENCH RESTAURANT: "THE JIG IS UP, MONSIEUR! I KNOW FOR A FACT YOU GUYS DON'T USE FRESH SNAILS. YOU USE CANNED SNAILS!"_* 🧐 *_FRENCH WAITER: "MAIS, NON! ZIS IS NOT TRUE! WHO TOLD YOU ZIS?!"_* 😲 *_ME: "THE FOREIGN FORK."_* 😏 *_::FRENCH WAITER FALLS TO HIS KNEES, LOOKS TO THE SKY AND CRIES:: "ZUT ALOOOOOOORS!!!"_* 😭😫😭😫
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I was five when I tried snails for the first time. I never asked my Mom for the recipe. All I remembered was butter and white wine. I will definitely give your recipe a try.
I was quite young too the first time I tried escargot. I loved it then, and I love it still. So grateful to have had parents that helped to expend my palette from an early age.
Same here. Think i was about 7 years old. I remember being terrified to try it. After having one I fell in love with them. We wound up getting another order of them. My siblings wouldn’t even try it so it was more for mom, dad, and myself.
I love escargot turning 60 in 9 days so going to make this TY
Thank you for putting this recipe up on RUclips! Awesome job. I grew up eating these on New Years every year and I LOVE THEM. Never saw this easy way before and I think it is great!
So glad you like the video! that sounds like a wonderful New Years Eve tradition.
So happy i found this lovely video.
Awesome.Found a can in cupboard didnt know were to start,and followed recipe.Very tasty!Having snails in South Africa,but imagine myself bei g in France.
Je suis français j adore ça c est délicieux
Thanks!
Excellent video. Simple to follow. Came out nicely. Enchanting, subscribed.
So glad you like it!
@@TheForeignFork going to make them again. Just found a store that carries the cans no shells
🗼Escargots Bourguignonne
Butter ingredients:
2 sticks of Butter
1/2 cup parsley
salt and pepper
5 tsp minced garlic
1 medium shallots
Ingredients for Escargots Bourguignonne
2 tin escargots
2 cup White wine
1 tsp Pepper
1 tsp oregano
1 tsp sage
Bake at 375 degrees for 10-15 minutes until they brown.
Cut a baguette into slices about ¼ inch thick, brush 4 tbsp of butter, lay the pieces of bread on a cookie sheet, broil the bread until it toasted
I just watched your video today and I've got to say that I am really impressed with how you presented it with liveliness and simplicity. It also sounds like you did your research on it pretty well. Just giving credit where credit's due.
The great thing about the Comments Section here in RUclips is that any Tom, Dick and Harry can simply put whatever they want out of whim but in my case I'm the type who gives feedback based on how the RUclipsr presented his topic. And to be absolutely honest with you I'm not a really big fan of so-called, "Traditional Cooking-Type Shows" with Personalities as big as Hollywood stars and where EGO takes prominence than what they are cooking. That is why I personally prefer the ASMR approach: No Talk, just Action. Simple but Presentable.
In your case you are an exception even as for me to go so far as to thank you for presenting your video in a way that is almost as if you are cooking with your escargot and you managed to place your side comments in perfect timing with a pinch of trivia on how escargot began so timingly. In other words: DEFINITELY NOT BABISH.
Keep it up. This gets a like from me.
M'dear...a couple suggestions from an old...and I mean OLD cook...
When making the compound butter for the escargot add two things. A splash of the wine and a couple scrapes of FRESH nutmeg. A few grinds of black pepper and a hint of Cayenne always awakens the palate. Please don't add too much Cayenne and annihilate your palate!
And, 2nd...cover your pan for the croutons in aluminum foil. Makes clean-up a lot easier!
Also...Only use fresh bread crumbs. The dry doesn't work as well with the butter and herbs as the fresh. : )
Also, try serving the escargot in mushrooms rather than the shells...and I also serve mine on mashed potatoes. Delicious!
Mas que video massa cara parabéns
nice!
my brother said i will eat anything that creeps slithers or slimes on the earth . that was trying to get him to taste lobster . he said get that spider thing away from me . we went to mcdonalds . we are having garlic snails in mushroom caps to-nite .
Use ziploc bag for your butter easier to squeeze out on to the snail
Please don't create garbage when you don't have to. Keep it simple.
What an insulting presentation of a classic favorite!
*_ME AT FRENCH RESTAURANT: "THE JIG IS UP, MONSIEUR! I KNOW FOR A FACT YOU GUYS DON'T USE FRESH SNAILS. YOU USE CANNED SNAILS!"_* 🧐
*_FRENCH WAITER: "MAIS, NON! ZIS IS NOT TRUE! WHO TOLD YOU ZIS?!"_* 😲
*_ME: "THE FOREIGN FORK."_* 😏
*_::FRENCH WAITER FALLS TO HIS KNEES, LOOKS TO THE SKY AND CRIES:: "ZUT ALOOOOOOORS!!!"_* 😭😫😭😫
Lemme know if you need a proper enchilada recipe.
🐌🐌🐌🐌🐌🐌🐌🐌
I don't know why people make such a fuss about snails and then gobble shrimp! Not much different except one is land-based and the other is seafood!
The closed captioning is awful...
🤢🤢🤮