Just determined that I am getting serious with SWAMI variety and low and behold, escargot on the evening menu at one of the only restaurants I eat at. Diamond for me, and a mental mindtrick to do it, but alas--- prepared....Escargot

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Snails baked in a mushroom cap with a sweet basil garlic butter.

I just kept thinking--- mushroom, mushroom, mushroom and the snail part was similar in taste and texture to the mushroom. A dinner companion would have helped (one with a supportive attitude and sparkling conversationalist). It's just a mental thing from a childlike mindset, I could grow to like them prepared this way.  

My grandmother, who just passed, would be shocked that this picky little girl was eating snails. She had breast cancer two times, so I think she would be very happy for me.

Thank you, Dr. D.

I wish I could go out to dinner with you, they sound delicious! I used to (before the grocery store stopped carrying them ) chop up canned snail and mushroom stems and stuff the caps with the mixture, a bit of garlic in there too, very good.

delicatesse!!

Escargot are great.  How could they not be, drowing in garlicky butter as they are?  

What a grt reminder

They a diamond for me and I have all those awful whirlly fingerprints that make me nervous.
So I need to get serious too.

When GTD book first came out my sis got a can (all we could find locally)
She chilled them to make it easier to cut them up
Then cooked them with mushrooms and I forget what kind of sauce

It was really good. I couldn't tell the dif.    

I was enjoying escargot in "Continental" restaurants in NY when I was still in a "booster seat". It was one of my favorite dishes in any cuisine when I was a child.  
Welcome to the club.

I've always wanted to try them.  They're on the menu a couple places around here.  My problem is I don't do well with tons of butter or oil.  But I don't know exactly how they're served.  I've never seen them in the grocery store though.

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I've always wanted to try them.  They're on the menu a couple places around here.  My problem is I don't do well with tons of butter or oil.  But I don't know exactly how they're served.  I've never seen them in the grocery store though.

Availale in large grocery stores (particularly those on the high end). Usually near the canned fish.

I don't know how often I'd want to eat them, if they were Beneficial for me.
I might avail myself of Dr. D'Adamo's pharmaceutical formulation Helix on a regular basis, if I found myself in the position of some A's with cancer in the family history, for instance.

I take Helix....I am the ONLY member of my (French) family that will only eat the garlic butter sauce sans the escargot and especially mushrooms...yuck...its a texture thing..still, my family just shakes their heads, roll their eyes, and let out the little pouty French "puh" at me.