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I've had it with these mother fucking snails in this mother fucking fishtank!

Call Samuel Jackson, I hear he's good at these types of situations. :p
 
My wife had a bunch of those exact same snails in her tank for while. They kept the glass clean so every once in a while when the numbers were getting too high, we just flushed a bunch down the toilet and let the few left repopulate.

:cool:
 
Check your pH. A boom in snail pop will acidify the water.
 
Just be thankful that they are not Giant African Land Snails.

We looked after 3 of them during the summer recess for a school my wife worked at. By the beginning of the next school year we had 30+ youngsters and several hundred eggs waiting to hatch.

The school decided they didn't want their snails back.

We gave snails to everyone who would take them. All of them bred and now, several years on, Giant African Land Snails have exhausted the community's ability to accept them.

Some were released into gardens.

The local snails are getting larger..., and larger...

Og
 
Soon the Dingo Fence of Kent...

No, soon the Snail Fence...

Wait a minute. :confused:
 
I still think this is the sollution...

Initial Preparations


Traditional Method : After the escargot have passed a fasting period for 5 or 6 days in wooden boxes (never in plastic unless they have a bottom well ventilated, the objectives of which is to make them dry) they should be washed in running water or with a garden spout. Next they are put in a big container a layer of escargot with a hand full of rock salt. Follow this with another layer of escargot and another hand full of rock salt, etc. The escargot will issue a lot of foam in what is called disgorging themselves. We braise them for a while and then wash them again very carefully before scalding them. It is difficult and in my opinion, useless.

Personally : I never proceed as described above, even for the escargot gathered in the wild. I put them in a box of white wood (wood without tannic acid) with a bottom grating and raised 15 cm (5 in) above the ground so they can never touch the ground (to prevent them from eating the dirt or anything else). The first evening I wash them thoroughly with a garden spout. That activates them so they empty their intestines. The same step I do on the second and sometimes third evenings.(Note : you can give them dill (anethum) these first two or three days to give them a good flavour). If they are very dirty, it may be necessary to wash them one by one. During next three days, I leave them to dry.

After these three days or the salt treatment above, the escargots are put into boiling water where they are left for three minutes after water is boiling again. Then they are removed from their shells. The hepatho-pancreas ("tortillon" in french) can be cut off or not depending on preference. Lovers of the Petit Gris prefer the entire escargot whereas it is preferable to remove the hepatho-pancreas of the Gros Gris or other big species. The raw flesh is then put into cold water saturated with salt for one-quarter hour. They are rinsed thoroughly with fresh water after which they are ready for cooking or freezing.

If you want to use the escargot shells, first wash them in soda powder, rinse several times and boil them to sterilise them.




Traditional cooking method

The escargot flesh is cooked in Court Bouillon. You put it in fresh Court-Bouillon and heat progressively up to simmer for about 60 to 90 minutes depending on the size of the individual escargot.

Court- Bouillon : 1/2 liter of white wine for 1 liter of water in which we add parsley, thyme, laurel, onion, shallot, garlic, salt and pepper, clove, and other spices according to taste : anethum, mint, carrot... Quantities of each ingredient have to be test, it's the personal touch ! (1 liter = 1/4 us gal ).

Then escargot flesh is ready to be used in the recipes below or frozen.



The traditional "Escargots à la bourguignonne"

First prepare the "beurre d'escargots"

Butter of Escargot "a la Burgundy"

1 kilogram of butter (about 2 lbs)
25 grams of salt
5 grams of black pepper
150 grams of garlic
35 grams of shallot or scallions
90 grams of parsley

Garlic, shallot and parsley are chopped very fine. The whole is well mixed.

(Personal proportions can be modified. For example some people prefer have more shallots)


In each empty shell, place a little of this butter. Then push a cooked escargot into the shell. Fill the remaining space in the shell completely and smoothly with butter. Usually 5 grams are used for a shell (a tea spoon). Put in the oven (200 °C or 390 °F) just enough time needed to melt the butter. Serve immediately in special plates with holes. (Snails are picked with a special little fork).

Variations : The following is an extract of a letter received from Jean-Paul Boucher, professor of Cuisine in Dijon who also provided several other good recipes below.

"One or two recommendations that will permit variations in enjoyment :

In the traditional Butter of Escargot "a la Bourguignonne" add 0.1 liter of the aperitif Anise or some grains of Anise.

Enjoy yourself : You can also add 100 grams to 150 grams of mustard that will give a delicate aroma. Try the escargot with mustard with grains. Without meaning to advertise for anyone, the one address I found for strong mustard with grains is Ets. FALLOT 212000 BEAUNE.

These two tricks, aside from the aroma that they bring that will also facilitate the digestion of escargot for those who have a delicate liver."
 
Tom Collins said:
I still think this is the sollution...

Initial Preparations


Traditional Method : After the escargot have passed a fasting period for 5 or 6 days in wooden boxes (never in plastic unless they have a bottom well ventilated, the objectives of which is to make them dry) they should be washed in running water or with a garden spout. Next they are put in a big container a layer of escargot with a hand full of rock salt. Follow this with another layer of escargot and another hand full of rock salt, etc. The escargot will issue a lot of foam in what is called disgorging themselves. We braise them for a while and then wash them again very carefully before scalding them. It is difficult and in my opinion, useless.

Personally : I never proceed as described above, even for the escargot gathered in the wild. I put them in a box of white wood (wood without tannic acid) with a bottom grating and raised 15 cm (5 in) above the ground so they can never touch the ground (to prevent them from eating the dirt or anything else). The first evening I wash them thoroughly with a garden spout. That activates them so they empty their intestines. The same step I do on the second and sometimes third evenings.(Note : you can give them dill (anethum) these first two or three days to give them a good flavour). If they are very dirty, it may be necessary to wash them one by one. During next three days, I leave them to dry.

After these three days or the salt treatment above, the escargots are put into boiling water where they are left for three minutes after water is boiling again. Then they are removed from their shells. The hepatho-pancreas ("tortillon" in french) can be cut off or not depending on preference. Lovers of the Petit Gris prefer the entire escargot whereas it is preferable to remove the hepatho-pancreas of the Gros Gris or other big species. The raw flesh is then put into cold water saturated with salt for one-quarter hour. They are rinsed thoroughly with fresh water after which they are ready for cooking or freezing.

If you want to use the escargot shells, first wash them in soda powder, rinse several times and boil them to sterilise them.




Traditional cooking method

The escargot flesh is cooked in Court Bouillon. You put it in fresh Court-Bouillon and heat progressively up to simmer for about 60 to 90 minutes depending on the size of the individual escargot.

Court- Bouillon : 1/2 liter of white wine for 1 liter of water in which we add parsley, thyme, laurel, onion, shallot, garlic, salt and pepper, clove, and other spices according to taste : anethum, mint, carrot... Quantities of each ingredient have to be test, it's the personal touch ! (1 liter = 1/4 us gal ).

Then escargot flesh is ready to be used in the recipes below or frozen.



The traditional "Escargots à la bourguignonne"

First prepare the "beurre d'escargots"

Butter of Escargot "a la Burgundy"

1 kilogram of butter (about 2 lbs)
25 grams of salt
5 grams of black pepper
150 grams of garlic
35 grams of shallot or scallions
90 grams of parsley

Garlic, shallot and parsley are chopped very fine. The whole is well mixed.

(Personal proportions can be modified. For example some people prefer have more shallots)


In each empty shell, place a little of this butter. Then push a cooked escargot into the shell. Fill the remaining space in the shell completely and smoothly with butter. Usually 5 grams are used for a shell (a tea spoon). Put in the oven (200 °C or 390 °F) just enough time needed to melt the butter. Serve immediately in special plates with holes. (Snails are picked with a special little fork).

Variations : The following is an extract of a letter received from Jean-Paul Boucher, professor of Cuisine in Dijon who also provided several other good recipes below.

"One or two recommendations that will permit variations in enjoyment :

In the traditional Butter of Escargot "a la Bourguignonne" add 0.1 liter of the aperitif Anise or some grains of Anise.

Enjoy yourself : You can also add 100 grams to 150 grams of mustard that will give a delicate aroma. Try the escargot with mustard with grains. Without meaning to advertise for anyone, the one address I found for strong mustard with grains is Ets. FALLOT 212000 BEAUNE.

These two tricks, aside from the aroma that they bring that will also facilitate the digestion of escargot for those who have a delicate liver."
Click to expand...


TC, now you've made me hungry! :D
 
I feel your pain.

In Miami, we are afflicted with a disgusting phenomenon: some kind of centipede or millipede (I don't have an exact pede-count) that wants to be inside our houses, despite the fact that the interior environment makes it dry up and die.

I have no idea how they get in; they must arrive as spores. Every day, there are up to half a dozen new ones, about an inch-and-a-half long, climbing the walls or hanging out in the bathtub. They seem to live only a few hours, and wind up as crunchy ex-centipedes, curled up in the fetal position on the floor. One likes to go barefoot in one's home. One learns not to, if the feel of crunchy bug-things underfoot gives one the absolute creeps, as it does me.

:eeew!:

Thanks to an annual application of a product called FleaBusters - finely powdered boric acid that destroys flea eggs and just about every other bug-thing by dehydrating them - I don't have bugs here at the decaying jungle compound. Not even the ubiquitous palmetto bug (hideous giant flying cockroach) survives FleaBusters. But the millipede/centipede things live long enough to scatter their crunchy curled-up carcasses around the house. I loathe them. Make them leave me alone!
 
oggbashan said:
Just be thankful that they are not Giant African Land Snails.

We looked after 3 of them during the summer recess for a school my wife worked at. By the beginning of the next school year we had 30+ youngsters and several hundred eggs waiting to hatch.

The school decided they didn't want their snails back.

We gave snails to everyone who would take them. All of them bred and now, several years on, Giant African Land Snails have exhausted the community's ability to accept them.

Some were released into gardens.

The local snails are getting larger..., and larger...

Og
Click to expand...

For garden snails, try Escar-Go® ( :rolleyes: ) It works, and isn't toxic to pets, birds, etc. A dish of beer works too, if you don't mind emptying a dish of dead snails in beer every day. I minded very much. This is 100% less disgusting:

http://www.gardensalive.com/product.asp?pn=2111&ss=escar-go
 
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