Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site brl-tgr.ARPA Path: utzoo!linus!philabs!cmcl2!harvard!seismo!brl-tgr!wmartin From: wmartin@brl-tgr.ARPA (Will Martin ) Newsgroups: net.pets,net.garden,net.cooks Subject: Re: raising snails Message-ID: <2604@brl-tgr.ARPA> Date: Wed, 30-Oct-85 11:15:52 EST Article-I.D.: brl-tgr.2604 Posted: Wed Oct 30 11:15:52 1985 Date-Received: Fri, 1-Nov-85 02:27:09 EST References: <5410@amdcad.UUCP> <2161@amdahl.UUCP> Organization: USAMC ALMSA, St. Louis, MO Lines: 21 Xref: linus net.pets:1187 net.garden:732 net.cooks:4246 One thing that I have not seen in the responses to the initial snail-eating posting: Are domestic American garden-varieties of snails safe to eat at all? Do they taste the same as the fancy French varieties, which are, I believe, raised commercially as opposed to being harvested from the wild? I would suspect that eating wild snails is somewhat akin to eating wild mushrooms -- you can do it, and you may get by OK, but you really shouldn't do it unless you know EXACTLY what you are doing. Maybe the risks involved with mushrooms are far greater than with snails -- hopefully, with the latter the only ill effect of eating the wrong ones will be a poor-tasting dish and the waste of the other ingredients. But I keep thinking of schistosomiasis (I spelled that correctly BEFORE looking it up! Where's my prize? :-), and suchlike snail-borne parasitic infections, and would hesitate to ingest an "untested" snail. (I have eaten snails, so this is not just unreasoning anti-snail fear. I've had some that taste like mud, and others tht tasted great. Best were in a little restaurant in Menlo Park, CA, called Le Pot-Au-Feu -- anybody know if it still exists?) Will