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Food Tip: Knights Know How to Eat Petit Gris

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#eat #eating #snails #French #escargot

“A heritage French snail is called Petit Gris, or Little Grey snail”–Paul Ebeling

Think of them as equivalent to bay scallops, small and prized for their sweet flavor and tenderness. Sourced from a boutique escargotiere, a snail farm that raises snails in sunlit greenhouses on a wild foraged diet of greens and herbs, which contribute to a nuanced flavor profile.

Fully cleaned, buttered, lightly salted, and cooked for your convenience, these succulent escargot need only to be heated briefly before serving.

You may add garlic, parsley, and a splash of white wine for a truly traditional experience.

Eat healthy, Be healthy, Live lively

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Paul A. Ebeling, a polymath, excels, in diverse fields of knowledge Including Pattern Recognition Analysis in Equities, Commodities and Foreign Exchange, and he is the author of "The Red Roadmaster's Technical Report on the US Major Market Indices, a highly regarded, weekly financial market commentary. He is a philosopher, issuing insights on a wide range of subjects to over a million cohorts. An international audience of opinion makers, business leaders, and global organizations recognize Ebeling as an expert.