In this special episode of the Abbott-y Blogcast, Luke and Kyle Abbott prepare snails for the first time. (Vegetarians, you’ve been warned: animals were harmed in the production of this video.)
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#37: Afraid you'll get caught?
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Oh, my… I remember Luke telling me you were collecting these, but I didn’t think you’d really go through with eating them. Looked about as delicious as snails could look. Maybe you can do chocolate covered ants next. Tip: next time you need to peel tomatoes (and peaches too), cut a little cross on bottom w/ sharp knife, dunk briefly in boiling water, then peel using cross cuts as aides to get started… makes it super easy and don’t lose any of the flesh. Though your peeler seemed to work pretty well too. Thanks for these videos. I enjoy watching each week
Man that looked good.
I was curious about the texture and wondered why you had to wake them up before cooking. Would sudden boiling water not have worked out with the recipe? Sort of the quick lobster death method?
Didn’t catch the preview to your next meal? New dough? Nudo? Nude dough?
Two of my favorite elements, the shots of the snails lifting up their heads in the bowl towards the beginning and the blending of the music at the end!
Thanks for the peeling tip, Stephie! I dunno about chocolate-covered ants… I think chocolate-covered grasshoppers would be better, but those little buggers are a lot harder to catch than snails.
According to the cookbook, the waking-up was to get them out of their shells so they’d be easier to pull out when eating. The slow steaming is apparently so they will “die unawares”… does that mean they’d retreat into their shells otherwise? I dunno, we were just following orders. We’ll try boiling water next time (and a French-style recipe).
Menudo = Mexican tripe soup.
I liked this production from a film perspective. I felt like I was really there enjoying the whole experience. I especially loved the greek music and the finale – well done – a nice touch.
I have eaten snails collected in the garden of a chateau in France – they made their own yougurt too – we had that for breakfast. Anyway – I feel the secret to great snails is lots of garlic and butter – and a lovely fresh French Bread stick to sop up all the leftover butter and garlic. Terribly fattening. They did all the prep you did but used bran to clean em out and then filled the entrance to the shells with garlic, butter and a bit of salt all mixed in then had a special snail baking tray and baked them in the oven. Escargot they called em but I could have done with more garlic and salt – they were being kind to us by going easy on the garlic but I like lots.
Cheers Dianne