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Spain has the worlds largest snail eating festival in Lleida which is in Catalonia

A purge is so definitely needed or you'll get some nasty stomach upset.

As you know I have my plans to relocate to Northern Spain at some point in the future.
One of my ideas/plans is to farm snails, the Snail festival gets through 12 tons of snails, so many snails in fact, that they have to import half of them from North Africa & South America.

A gap in the market beckons and snails are fairly undemanding on the farmer.

If anyone is interested snail farming is called "Heliculture" I have already done some reading on it and have more to get through.

In Somerset in the UK there used to be a pub that served snails the English way, with butter and herbs as opposed to the french
way of butter and garlic.

These Somerset Snails were called/reffered to as "Wallfish" I think the pub was called the Miners Arms, not sure if it is still open, but I was told if you collect a bucket of snails the landlord would barter with you and swap them for a pint of ale.


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canna purged snail :D
 
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As one that has eaten many many kinds of insects over the years, most fall in one of two types
crunchy and flavorless or soft and rich

I would have to say roasted grasshoppers are in the crunchy flavorless with roasted ants, roasted grubs, and other roasted hopping insects.
They are usually served with spices on them or with a spicey sauce. These aren't entirely flavorless, ants tend to have a bit of bitter, grubs tend have a vegetable oil flavor. It just isn't overriding.

Snails fall in to the soft rich category with blanched insects, hornet larvae, bee larvae, grubs of all sorts, etc.
These may be served with a sauce or bare. Textures can be off putting to westerners. Flavors may or may not be particularly strong, but if if you have ever eaten "rich" food, that will be the most standout sensation from eating it.

Interesting idea about giving the snails canna for a few weeks.
 
Grey Bear said:
As one that has eaten many many kinds of insects over the years, most fall in one of two types
crunchy and flavorless or soft and rich

I would have to say roasted grasshoppers are in the crunchy flavorless with roasted ants, roasted grubs, and other roasted hopping insects.
They are usually served with spices on them or with a spicey sauce. These aren't entirely flavorless, ants tend to have a bit of bitter, grubs tend have a vegetable oil flavor. It just isn't overriding.

Snails fall in to the soft rich category with blanched insects, hornet larvae, bee larvae, grubs of all sorts, etc.
These may be served with a sauce or bare. Textures can be off putting to westerners. Flavors may or may not be particularly strong, but if if you have ever eaten "rich" food, that will be the most standout sensation from eating it.

Interesting idea about giving the snails canna for a few weeks.
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Very nice to hear good personal experiences with these nutritious protein rich snacks :) and of course you can make a full meal with them.

I rember watching a tv program about Tibet where they make a curry with bumble bees.

There is also a lake in Africa somewhere, which get huge clouds of lake insects which they catch with big nets and make burgers with them and they don't do this for survival reasons, they do it because they like it.

One way I like to look at it is, insects are similar to crustaceans, such as shrimp and prawns & they are all invertebrates .

In the UK we used to eat sea snails called Whelks and Winkles along with other molluscs such as mussles, cockles, clams, razor clams and oysers.

These days the sea snails seem to be going out of style, but we are eating more snails and there are an increasing number of snail farms popping up.
 
arty zan said:
There is also a lake in Africa somewhere, which get huge clouds of lake insects which they catch with big nets and make burgers with them and they don't do this for survival reasons, they do it because they like it.
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Lake Victoria midges. I would happily give that a try.

Interesting subject we have here, just found it so got some back reading to do...
 
Mossy said:
Low PH = Insomnia
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Is that so???
That may be part of my problem, (aside from my bloody spasms due to my spinal injury)
Well, I will try to sort that out... I have some pink rock salt supersaturated water, will that do the job?
 
Is that so???
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If your insomnia is resistant to the Usual treatments..Most of us are...check you Body temperature.
Theory is..you are too Cold to go to sleep...you may be slipping into hypothermic symptoms instead.

If your body temp is too cold..your PH will be down.

If your PH is down you have too little oxygen in your blood.

When you hit this point it sets off Nerve pain and spasming.

Nerve pain is the bodies Low PH..low Oxygen Warning Light....to stop it...Lift your PH.
That may be part of my problem, (aside from my bloody spasms due to my spinal injury)


It Certainly Should...:tiphat:

Start Each Day with a Healthy Sole

 The ideal way to use Himalayan Crystal Salt is in the form of a sole (so-LAY). Drinking the sole when you awake each morning is like getting up on the right side of the bed. It provides the energizing minerals you need daily to recharge your body, and it helps set the stage for a day of vitality.
Essentially, a sole is water saturated with Himalayan Crystal Salt. The sole contains about approximately 26 parts of salt to 100 parts of water. Prepare the water and salt combination in advance (see directions to the right). Each morning place a teaspoon of the sole mixture in a glass and fill with 8 ounces of pure spring water. Drink it immediately or sip it while getting dressed, checking emails or preparing breakfast. The water helps transport the electrolytes throughout the body to all the many places they are needed.
How to Prepare Sole

Sole is a mixture of water and salt. The object is to saturate the water with dissolved salt so it can’t hold anymore. You’ll know that you’ve created sole when there are undissolved salt crystals in the water. You can’t oversaturate the water with salt. The crystals will simply drop to the bottom of the container.
Place several Himalayan Crystal Salt stones or Himalayan Crystal Salt granules about an inch deep in a glass container. (A canning jar works well.)
Cover the salt with two to three inches of pure, spring water. Let the salt dissolve for 24 hours.
If all the salt dissolves in 24 hours, add more salt to the container. The sole is finished when the water can no longer dissolve the salt and the salt crystals drop to the bottom of the container. There will always be salt crystals in the jar. It doesn’t matter if you have only a few crystals or many. The water is saturated and is now sole.
Cover the container to prevent the water from evaporating. Since salt is a natural preservative, the sole will keep forever. It can’t spoil or go “bad.”
The vibrational energy of the Himalayan Crystal Salt remains in your body for 24 hours.
A teaspoon of sole contains 480 mg of sodium, or 20% of the Daily Reference Value of 2400 mg based on a 2,000 calorie per day diet.



Speaking of minerals the magnesium and potassium in "pink" salt keep you in the pink.
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Thank you very much Mossy, very useful info for me to digest there.

As for my body temps being low.... that comes with the spinal injury, as my legs don't work they are permanently cold.

Will have a spoonful in water now... :)
 
Ok you weird-o's go ahead and eat the bugs I'll take mine alive and catch a Fish :smoke:
 
arty zan said:
Spain has the worlds largest snail eating festival in Lleida which is in Catalonia
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But they are not the largest snails in the world, for that you must go to Africa...

I recall going to a restaurant in Port Harcourt, Nigeria, and the lady I was dining with suggested I try the giant local snails... I'm game I thought...
but it was like trying to eat a flip-flop sandal
 
Lmao ..it was like trying to eat a flip flop sandal...still laughing.

African land snail need to be prepared differently from normal snails.



[video=youtube;ZVwJl5QbEro]https://www.youtube.com/watch?v=ZVwJl5QbEro#t=233[/video]


Some number of years ago there was a farm in Wales that breed Giant African Land Snails, not for their flesh but for their eggs. They marketed the eggs as "Caviar de Escargot"
 
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