Escargot
By: Sheri Wetherell

About

Escargot is a French dish of cooked land snails. The word escargot is also sometimes applied to the living snails of those species which are commonly eaten.

Information
Other names: Snails
Translations: Σαλιγκάρια, قوقعة, Šnečí, エスカルゴ, 'Escargot, Schnecke, Šnečí, אסקרגו, Улитки, Равлики, 田螺, Есцаргот, Аспержи


Physical Description
Escargot bears  a suprising resemblance in taste and appearance to mushrooms. 
Colors: greyish, but it varies


Tasting Notes
Flavors: mushroom
Mouthfeel: Slimy, Slippery, Chewy
Food complements: Bread, Cheese
Wine complements: Bourdeaux
Beverage complements: Cidre, A french alcoholic apple drink


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: june, july, august
Choosing: Go to a nice restaurant or a streetside cart in France or Belgium for the very best. 
Buying: Do not buy expired escargot. Ask a grocery store worker for extra assistance when choosing if it is your first time. 
Procuring: Do not hunt for your own escargot, as they are found in the wild and finding a good sample requires more expertise than this description can provide. 


Preparation and Use
Remove escargot after killing. Find recipe online. Add special seasoning and cook carefully. 
Cleaning: Use a knife, soap and water. Rinse thoroughly


Conserving and Storing
REfridgerate until eating. Freeze if for longer period of time.


Social/Political
Escargot is a characteristic dish of France, although widely consumed throughout Europe. It is less popular in America.