We’re kicking off the cook book writing…and plan on having a finished product by end of summer 2013!
Taste several to find the one best for your purposes. Remember that the same tea from different blenders or distributors may taste different. Here is a quick sample of two types. Master these first.
- Assam - A rich black tea with a reddish color from Northern India. It is valued by connoisseurs, especially for breakfast.
- Earl Grey - blend of black teas. A popular choice for afternoon tea.
Nice little conversion chart I found online. Enjoy!
Although snails (more politely known by their French name, escargots) are univalve land animals, they share many characteristics with their marine cousins.
They can be poached in court bouillon or removed from their shells and boiled or baked briefly with a seasoned butter or sauce. They should be firm but tender; over cooking makes snails tough and chewy. The most popular varieties are the large white Burgundy snail and the small garden variety called petit gris.
Fresh snails are available from snail ranches through specialty suppliers. The great majority of snails, however, are purchased canned; most canned snails are produced in France or Taiwan.
Earlier today I drafted a post about snails. Something we men need to know about, cause knowing about chicken and pasta and beef if all good and we’ll go over that - to be sure. But I want to give you something else. I want to give you a set of knowledge-based skills that you can use to talk about food, cooking and ultimately - gain that trust to be left alone in the kitchen.
I will tell you about the time me and my wife went out for snail dinner. It was yummy. I never forgot it and look forward to cooking it for her one day soon.
To safely produce even cuts, its important to control the knife with one hand and hold the item being cut with the other. Be sure to allow the blade’s sharp edge to do the cutting. Never force the blade through the item being cut. Use smooth, even strokes. Using a dull knife or excessive force with any knife produces, at best, poor results and, at worst, a significant safety risk. Cutting without using your hand as a guide may also be dangerous.
Cookbook in development. Pre-order your copy now at a reduced price. $24.95 regular price. You pay $12.50. Send check or money order to: ATTN: Publication Department. Post Office Box 9009, St. Augustine, Florida 32085