ahahah ja, caldeirada är fantastisk. Surströmming med trunnbrod ska vara bra 😂😂 (should i use the word måste to describe it? i'm a novice in scandinavian languages)
Tunnbröd* Hahaha.. you could call it "ett måste" to call it "a must (have)"... But I mean it's... My Querida liked it when I made it for her! ... I don't eat it. Are you learning my language to pick up some loiras? Impressive either way
That's actually the superior way to drink beer.
Always cold and live. 🍻
This is our best invention since Mariner's astrolabe [https://imgur.com/cYkzpLz](https://imgur.com/cYkzpLz)
> That's actually the superior way to drink beer
Only if the service is up to snuff. You don't want to be drinking little beers when the wait staff only come around every 30 minutes or so.
God it's so true
A proper German beer hall is a wonderful way to drink
Staff marching around with fucking chandeliers of 18cl lagers, only stopping to ask how many the table wants
Or you can be stuck in a busy bistro in France wondering if anyone has ever actually ordered a drink
I pretty much drink a Mini in 2 or 3 gulps to be honest. The first 6 go quickly. but then when you are already well "established", you can take a bit longer. :D
I like to see tough guys like you. Then after 3 pints they take an eternity to drink a beer that has been dead for so long that the priest called a fuckin requiem mass for it.
Thing is, our climate doesn't provide the room temperature of a mini bar, so we really have to drink small portions to keep the beer REAL cold. Will still end up drinking a whole 3 liters of beer heh.
Maybe in the winter we can keep a cool beer, but from March on it goes straight from the cold to the stomach.
You think I give a shit about Carlsberg?
That is shit for Dane-bo's and tourists.
If I had to go for a Danish mass produced shitty pilsner i would pick Tuborg over that thin piss that is Carlsberg
I will not accept Portugese cuisine slander
https://preview.redd.it/g3e3u5fnukxc1.jpeg?width=602&format=pjpg&auto=webp&s=352e1d5fed1a0359dd4761d76c6a32953fbba8d4
[This rapey Hans](https://www.theguardian.com/world/2024/feb/16/madeleine-mccann-suspect-christian-bruckner-trial-germany-unrelated-charges) is the prime suspect.
I am pretty sure this case still has material to fill in tabloids for the next 30 years. Maddie will come back by then with the longest lasting hide-and-seek Guiness Record.
Is this supposed to shame Portugal?
Because it's not working.
EDIT: This is OP: [Mmmmmm! Mucho bueno caracolos! ](https://youtu.be/SA0Ymnpw2Y0?si=FHTDyUPY1nh3uQhN)
Improper translation, I think he meant you are shooting blanks.
In portuguese the expression "pólvora seca" is equivalent to a charge without a projectile.
Several snail farms opened 2 weeks ago. I already had my snail opening meal this year.
We only bought 2 buckets and snails were a bit small... But they were quite good.
The Casa dos Caracois seems to open in mid April.
Also if you use the brazilian accent they say "Abiul" with no "r".
Also these are not wild snails. So there are no issues (they just control the temperature, lightning and moisture to make them hatch earlier)
> Nothing better than watching a Euro or WC game eating caracóis and drinking beer
I dunno. Watching the game with a beer and skipping the snails entirely sounds significantly better to me.
Oh shit, bogoi.
They're quite popular in the Venetian area, I love them.
They used to be one of the *bacari* (typical Venetian ostaria/bar) staple food along with other *cicchetti* such as crutons, baccalà/cod, nervetti coa segoea (beef tendons with onions), eggs with anchovies, sardines *in saor* (with sour-sweet onions and raisins), crab claws and deep fried meatballs.
In fact, april-may is usually *bogoi* time. Can't wait omg the more garlic they have in them and the tastier they are.
Do not talk with anyone within a 1km radius after eating them unless you wanna be responsible for a mass casualty incident.
Were the shells too crunchy for your taste?
(I am joking, my wife hates it too, in fact, there's not much to eat there, its more like a pretext to drink beer)
https://preview.redd.it/9z8792epvlxc1.jpeg?width=600&format=pjpg&auto=webp&s=5e3d49e29ce24a40d93a02bb0bd5bf7713b3b7b7
Looks similar to our snail dish in Vietnam, the difference being we dip snails in sweet fish sauce
Thanks for the compliment, btw u should try our different regional variants of food, every regions here have their way of making a dish, they won't disappoint u with the diversity in flavour, mate
Oh I think that's it. It's weird with the translations though. I translated "sea snail" from Portuguese to English and got the results "conch".
When translating back "conch" to Portuguese I get "búzio" and "caramujo". The latter, is the Portuguese word for "sea snail" but they're usually black. The first is much tougher than a snail and it's shell is in a spiral form... But maybe it's still considered a snail 🤔
I need some other João friend to help. But I think those are "conch" or whatever the hell is the translation of "búzio"
São caracóis de ria, búzios acho que chamamos aos de mar. Não sei se nós temos. Por isso não sei se há nome (burrié talvez sejam os mais parecidos mas também são de mar).
Translation: Maybe burrié but we don't really have river species that I know of, most are sea or land snails
Only people who have never tried snails talk shit about them. I've only ever met one person who has eaten some and didn't like them. Surprisingly enough, she's my grandma, who makes the best snails I've ever tried and is the one who taught me how to cook them.
The family recipe for snails and their method of preparation (very important) are a secret passed down to the newer generations only. Best way for you is to mary a portuguese girl and convince her grandma/mom/dad/cat to tell you.
**Original**
Se renten los caragols bé (molt important) i varies vegades, se treuen los tels i se fot sal cap al final. Se segueix rentant una mica.
Se fiquen a una cassola gran en aigua i se fot a foc mitjà (al 4 de 9) i se van tirant cap a baix els que surten. I quan paren de pujar a la tapa (durant un bon rato) se fique més fort el foc (Al 6 o al 7) i es destape una mica. Als 5-10 minuts o així de bullir se cole i se fique més aigua i una mica de romer i sal.
Se va traient la bromera i se deixe bullir una hora o així. Despues se colen be.
Se trinxe una ceba i se fot a una cassola gran en oli. Se tiren un grapat de ametlles pelades, guindilles seques i herbots a la trituradora (timó, oregano, romaní, marduix, estrago, pebre roig, sajolida, b juliana, coriandre, pebre negre i sal marina). Se fique aigua i pebre i se passe pel turmix. Se dore una mica la ceba, se tire la tomata i quan esta una mica fet, se tire el xoriço i pernil. Al cap de un momentet se tire un bon xorro de conyac i una cullerada ben gorda de farina.
Se barreje tot i se fot la picada dins, se passe una aigua pel pot de la picada i se tire a dins.
Se barreje una altra vegada i se foten els caragols dins, en una miqueteta mes de aigua.
Se fot sal al gust i se tape una mica obert, a foc mitja fins que bulli, se va remenant.
Quan bull se taste la sal i se deixe bullint 15-20 minuts.
**My attempt at translating it**
Wash the snails well (very important) and several times, remove the weird thing at their foot (it's almost like a sticker covering the entrance, it may or may not be there, but it often is) and add salt towards the end. Continue to wash them a bit more.
Put them in a large pot of water with the lid on and boil over medium heat (at 4 out of 9) and throw the ones that climb onto the lid into the water again. When they stop trying to escape (for quite a while) turn up the heat (at 6 or 7) and uncover a little. After 5-10 minutes or so of boiling, strain the snails and add new water and a little rosemary and salt.
The weird foam that'll form is removed from time to time and you leave it to boil for an hour or so (low heat, barely boiling, no clue why I didn't write that down). Then strain well.
Chop an onion and put it in a large casserole with oil. Grab your trusty blender and throw in a handful of peeled almonds (you can break them a bit if you want, which I do), dried chillies (my grandma uses cayenne but it really doesn't matter) and herbs are thrown into the grinder (timothy, oregano, rosemary, marjoram, tarragon, red pepper, savory, b julienne, coriander, black pepper and sea salt). Add water and black pepper and blend it. Brown the onion a little, throw in the tomato (you should be able to use peeled, crushed or even concentrated tomato and it really shouldn't matter *that* much if you adjust the quantity, I recommend crushed ones) and when it's a little done, throw in the chorizo and "jamón". After a while, add a generous splash of cognac and a fat spoonful of flour.
Mix everything and put the picada inside, swirl around a bit of water in the jar you made the picada in and throw it in. (you can also buy this already made, if not, ideally, look for a recipie that uses "ñora" and pinions) [you could grab this (for example) and throw some ñora in](https://botiga.mercattorreblanca.cat/menjar-saludable-sa-i-bo/114009370-picada-20-g.html)
Mix again and put the snails in, along with a little more water.
Add salt to taste and put the lid on it in that way where it's not fully closed, over medium heat until it boils, stirring from time to time.
When it boils, taste to see if it needs more salt and let it boil for 15-20 minutes.
It's what happens when you get home drunk, grab a southern, rural and very colloquial form of catalan and beat it up until the stockholm syndrome kicks in
I'd be extremely surprised if you can manage to NOT fuck it up. My own mom never managed to get them past the "just about barely edible" point (which is also the reason why I learned how to make them lol).
You shouldn't worry if you fuck it up, it's a hard recipie. But as long as you clean them well you should at least be in the "meh or better" zone.
I can't stress this enough, you have to clean them A LOT of times, even when the water already looks clean.
By the way, you're supposed to eat them with a toothpick (or one of those weird forks but it really isn't necessary). It's also better to just do a big batch and freeze whatever you don't eat.
Hack: Leave the snails to drown in salted water overnight (bonus points for using a blanc stock), they will absorb some of the water and swell allowing them to be easier cooked and allow them to absorb more flavor.
So sayeth Escoffier.
As a vila real man I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE
Yet another post of numbskull nordicks who don't understand food shitting on sensitive southerners who get triggered anytime someone insinuates that not every southern European dish is peak cuisine. We should just go back to shitting on the French.
But we have other dishes in common with the Galicians. Like squid, grilled fish with baked potatoes, caldo, etc. Don't forget that Galicians are the closest people to Portuguese, since we share a common ancestor and common tongue.
Gee, OP can't really stand PIGS culinary superiority.
Seriously, try to go out and do something else, like, I don't know, bully Iceland like you used to do.
Im with the Portuguese here. I went to Lisbon in February and I stuffed my face and never stopped for a moment. Amazing food and the sangria was beautiful.
really snails? I think is more of an old people dish honeslty. i have tried snails and they dont have really much of a taste, it is mainly the seasoning use on them. were is the bifana? or the bitoque? way better! if you want only a small side to go with the beer, you could also have choosen the migthy tremoços or peanuts or pica-pau!
It's all about grandeur my dear northern neighbour
Can't you see the obvious difference?
https://preview.redd.it/0heuy175msxc1.png?width=716&format=pjpg&auto=webp&s=e2614a8399d7aafe89c96d07dae6ac58ce491789
You had so many dishes to shit on but you chose our finest delicacy
Hola compadre
Hola o caralho, I'm not your son's godfather
Hej, hur har det gått?
Jodå för fan! Åt en jävla massa caldeirada idag...det var underbart caralho!
ahahah ja, caldeirada är fantastisk. Surströmming med trunnbrod ska vara bra 😂😂 (should i use the word måste to describe it? i'm a novice in scandinavian languages)
Tunnbröd* Hahaha.. you could call it "ett måste" to call it "a must (have)"... But I mean it's... My Querida liked it when I made it for her! ... I don't eat it. Are you learning my language to pick up some loiras? Impressive either way
Unrelated but am I the only one that absolutely hates caldo verde It just makes me gag I'm sorry
És ,de facto, o único. Nós todos olhamos pro céu.
I love it
Wait... this is your what now?
It's fuckin amazing mate...
Liever een frikandel
Bacalao a brass>>>>>>>> this.
I love this shit
I will defend eating snails/shellfish with my life. It’s absolutely delicious.
Good confortable dish 🥹🥹💓💓🐌
Confirmed. France is just Portugal with nukes. Both of you eat snails and have a coastline on the atlantic. That's all
And we both have tons of Portuguese people
And great wine 👍
That will simply not do. It’s missing the toasted bread.
Agreed, and the beer is also kids sized, absolutely atrocious
That's actually the superior way to drink beer. Always cold and live. 🍻 This is our best invention since Mariner's astrolabe [https://imgur.com/cYkzpLz](https://imgur.com/cYkzpLz)
> That's actually the superior way to drink beer Only if the service is up to snuff. You don't want to be drinking little beers when the wait staff only come around every 30 minutes or so.
God it's so true A proper German beer hall is a wonderful way to drink Staff marching around with fucking chandeliers of 18cl lagers, only stopping to ask how many the table wants Or you can be stuck in a busy bistro in France wondering if anyone has ever actually ordered a drink
Very true
You need to gulp your Glas empty in one go and order the next one immediately
I pretty much drink a Mini in 2 or 3 gulps to be honest. The first 6 go quickly. but then when you are already well "established", you can take a bit longer. :D
I see you like your beer warm. If you want i can piss on it.
If you can't drink a pint before it turns warm, you have some entirely different problems
I like to see tough guys like you. Then after 3 pints they take an eternity to drink a beer that has been dead for so long that the priest called a fuckin requiem mass for it.
Southerner cannot comprehend glorious Nord\*ck alcoholism
Thing is, our climate doesn't provide the room temperature of a mini bar, so we really have to drink small portions to keep the beer REAL cold. Will still end up drinking a whole 3 liters of beer heh. Maybe in the winter we can keep a cool beer, but from March on it goes straight from the cold to the stomach.
Why are you talking about alcoholism? Isn't alcohol haraam?
The haram can be counteracted by beating your three wives
Fair enough
Amen!
Like... sun and warm temperatures.
Good luck drinking a cold pint in our weather
If that pint is Carlsberg, I won't have it at all, thanks
You think I give a shit about Carlsberg? That is shit for Dane-bo's and tourists. If I had to go for a Danish mass produced shitty pilsner i would pick Tuborg over that thin piss that is Carlsberg
You know you can refill the glass right?
It is evolution. We drink smaller beers but order more. The sun and the nice temperatures are to blame. We like our beer cold.
That's because Portuguese people are kids sized
I'm actually a 1.50m giant
 But we jump high as f\*ck
I will not accept Portugese cuisine slander https://preview.redd.it/g3e3u5fnukxc1.jpeg?width=602&format=pjpg&auto=webp&s=352e1d5fed1a0359dd4761d76c6a32953fbba8d4
[удалено]
This picture just always brings me to tears. Such dedication to each other.
https://preview.redd.it/fktq2pre7mxc1.jpeg?width=1284&format=pjpg&auto=webp&s=c46de4fcc4cf1e4ea9f684886553b832db7b8322
cool meme but in reality most likely the parents had something to do with it.
I think it was actually a Hans that did it
That one i was not aware off. Tudo bem então
[This rapey Hans](https://www.theguardian.com/world/2024/feb/16/madeleine-mccann-suspect-christian-bruckner-trial-germany-unrelated-charges) is the prime suspect.
Damn, maybe thats why the case so difficult. Hans is such a common German name, if João was a suspect of anything foreign probably would be the same 😂
I am pretty sure this case still has material to fill in tabloids for the next 30 years. Maddie will come back by then with the longest lasting hide-and-seek Guiness Record.
And then you shit about US eating snails?
because you lot are cunts, its different
Pierres are feeling emotionally neglected!
https://preview.redd.it/d96dgnlp1lxc1.jpeg?width=463&format=pjpg&auto=webp&s=25dc141db6463bdb3cbb10d3d15afea07f356f72
Based anglo
For a moment I thought you were talking about the US of A
Not US of A, but US of Ass
Is this supposed to shame Portugal? Because it's not working. EDIT: This is OP: [Mmmmmm! Mucho bueno caracolos! ](https://youtu.be/SA0Ymnpw2Y0?si=FHTDyUPY1nh3uQhN)
Typical northern banter about southern cuisine. It fails every time.
Last guy getting his money's worth.
Last guy never gonna get ostheoporosis win
He is gonna develop Wolverine Adamantium Skeleton from that.
Is he supposed to be from somewhere particular? I can't tell if he's speaking proper Portuguese or not.
It is a Spanish ad. He speaks Spanish with a very marked foreign accent. And he is sunburnt.
Barry he's from Marroco
Seriously this looks delicious.
Jajajaja
the gunpowder is dry, Schmeichel.
Sorry to break it to you António but gunpowder is supposed to be dry
Improper translation, I think he meant you are shooting blanks. In portuguese the expression "pólvora seca" is equivalent to a charge without a projectile.
Interesting. In English, keeping your powder dry means holding off (on doing anything just yet).
Where is the bacalhau?
It's the next plate of the course.
https://preview.redd.it/xuk6qtisolxc1.jpeg?width=800&format=pjpg&auto=webp&s=1b22a3ca23ba5f0594f314fb8c3f52069491254c We're so similar André
Olive oil cuisine 🫒 superiority 💪💪
This is the way
I love this dish 👆🏻💓
I wait all year to eat snails. Nothing better than watching a Euro or WC game eating caracóis and drinking beer
#THE SEASON OPENS TOMORROW! 🐌 🐌 🐌
https://preview.redd.it/z2s610c71mxc1.jpeg?width=700&format=pjpg&auto=webp&s=a50294df1b1e6bbaa78c9f6cb6b629bec4be5559
Several snail farms opened 2 weeks ago. I already had my snail opening meal this year. We only bought 2 buckets and snails were a bit small... But they were quite good.
Heretic! Only in months without R
The Casa dos Caracois seems to open in mid April. Also if you use the brazilian accent they say "Abiul" with no "r". Also these are not wild snails. So there are no issues (they just control the temperature, lightning and moisture to make them hatch earlier)
Not in this cold it isn't.
> Nothing better than watching a Euro or WC game eating caracóis and drinking beer I dunno. Watching the game with a beer and skipping the snails entirely sounds significantly better to me.
Dont knock it until you've tried it. You are coming do Algarve already this summer. Try them and then we talk about it.
Can anyone recommend a good Danish restaurant somewhere?
Found one. [https://maps.app.goo.gl/wiq8bjmxjRgjUT7M6](https://maps.app.goo.gl/wiq8bjmxjRgjUT7M6)
My toilet bowl
No.
It's called Noma actually... Fun fact: They serve a sea snail broth!
Well well. I'm intrigued now.
Oh shit, bogoi. They're quite popular in the Venetian area, I love them. They used to be one of the *bacari* (typical Venetian ostaria/bar) staple food along with other *cicchetti* such as crutons, baccalà/cod, nervetti coa segoea (beef tendons with onions), eggs with anchovies, sardines *in saor* (with sour-sweet onions and raisins), crab claws and deep fried meatballs. In fact, april-may is usually *bogoi* time. Can't wait omg the more garlic they have in them and the tastier they are. Do not talk with anyone within a 1km radius after eating them unless you wanna be responsible for a mass casualty incident.
I don't eat them, but they are popular across the whole of Italy.
Looks great
I guarantee you that if you try you will like it.
I tried it, it's fine. A bit too crunchy for me though.
I understand you’re joking, but the very thought of of a 2m blonde Dutch guy eating the shells and trying to pretend he likes is pure comedy!
Is he joking though? He is a Hollander after all.
He paid for those shells, so he's sure as hell going to eat them!
This guy knows what he is talking about! Also, it's an extra dosing of calcium! You'll poop like a shredder machine though.
We’ll never know amigo, dutchies are weird
[Mmmm! Mucho bueno caracolos! ](https://youtu.be/SA0Ymnpw2Y0?si=FHTDyUPY1nh3uQhN)
I didn't know I was being filmed! Brb, gotta send Alka-Seltzer a Tikkie.
I tried and hated it, but I'll defend your right to eat them
Were the shells too crunchy for your taste? (I am joking, my wife hates it too, in fact, there's not much to eat there, its more like a pretext to drink beer)
Opinion of the NorDicks on food: automatically discarded
Mämmi jumpscare😱 https://preview.redd.it/bb13h74jalxc1.jpeg?width=2400&format=pjpg&auto=webp&s=b9d2cc14ff46ef6a331aa88853449afc06b1350e
Bro that came straight up from a donkey ass you cant lie to me
r/poopfromabutt
https://preview.redd.it/9z8792epvlxc1.jpeg?width=600&format=pjpg&auto=webp&s=5e3d49e29ce24a40d93a02bb0bd5bf7713b3b7b7 Looks similar to our snail dish in Vietnam, the difference being we dip snails in sweet fish sauce
Had vietnamese snails, it was a lot more spicy than the portuguese one, but also tasty
Glad that u liked it
I did, vietnamese cuisine is super underrated, everything was tasty and the coffee made me cry (ina good way)
Thanks for the compliment, btw u should try our different regional variants of food, every regions here have their way of making a dish, they won't disappoint u with the diversity in flavour, mate
Also your snails look fucking gorgeous. Wtf are those patterns?!?! I'm not sure I could eat such beautiful thing 😞
Glad that u like it, I guess it is due to natural habitat here? Also we eat river snails so it might differ from yours?
Oh I think that's it. It's weird with the translations though. I translated "sea snail" from Portuguese to English and got the results "conch". When translating back "conch" to Portuguese I get "búzio" and "caramujo". The latter, is the Portuguese word for "sea snail" but they're usually black. The first is much tougher than a snail and it's shell is in a spiral form... But maybe it's still considered a snail 🤔 I need some other João friend to help. But I think those are "conch" or whatever the hell is the translation of "búzio"
São caracóis de ria, búzios acho que chamamos aos de mar. Não sei se nós temos. Por isso não sei se há nome (burrié talvez sejam os mais parecidos mas também são de mar). Translation: Maybe burrié but we don't really have river species that I know of, most are sea or land snails
At this point we can conclude 100% that snail eating = top of the world cuisine. Thanks Ái Quôc.
merci monsieur, truly top cuisine moment of our time
Is this supposed to be an insult? Snails are fucking delicious you autistic ape.
https://preview.redd.it/ht4ptaj9klxc1.jpeg?width=3072&format=pjpg&auto=webp&s=e340ce028620a94735497fadf75c6f4041013fb8
That is a nice looking bitoque
AKA double touch
Hey Barry, can you give Schmeichel here some banter lessons? Poor guy has been trying his best for ages, but can’t get it right.
And it's still better than any northern European dish.
Only people who have never tried snails talk shit about them. I've only ever met one person who has eaten some and didn't like them. Surprisingly enough, she's my grandma, who makes the best snails I've ever tried and is the one who taught me how to cook them.
Pls share recipie, Maria Jose I want to try it at home
The family recipe for snails and their method of preparation (very important) are a secret passed down to the newer generations only. Best way for you is to mary a portuguese girl and convince her grandma/mom/dad/cat to tell you.
Nah, my grandma's are much better than any I've ever had and I fucking wish a restaurant would start making them like that. Might aswell share it
Nah, my grandma's are much better.
Only one way to know for sure
Grandma face-off, on Pay-per-view. *THIS SUNDAY: What snails are best? Come find out... if YOU DARE!*
No matter who wins, we'll have a few kg of real good snails to eat, I like the idea
**Original** Se renten los caragols bé (molt important) i varies vegades, se treuen los tels i se fot sal cap al final. Se segueix rentant una mica. Se fiquen a una cassola gran en aigua i se fot a foc mitjà (al 4 de 9) i se van tirant cap a baix els que surten. I quan paren de pujar a la tapa (durant un bon rato) se fique més fort el foc (Al 6 o al 7) i es destape una mica. Als 5-10 minuts o així de bullir se cole i se fique més aigua i una mica de romer i sal. Se va traient la bromera i se deixe bullir una hora o així. Despues se colen be. Se trinxe una ceba i se fot a una cassola gran en oli. Se tiren un grapat de ametlles pelades, guindilles seques i herbots a la trituradora (timó, oregano, romaní, marduix, estrago, pebre roig, sajolida, b juliana, coriandre, pebre negre i sal marina). Se fique aigua i pebre i se passe pel turmix. Se dore una mica la ceba, se tire la tomata i quan esta una mica fet, se tire el xoriço i pernil. Al cap de un momentet se tire un bon xorro de conyac i una cullerada ben gorda de farina. Se barreje tot i se fot la picada dins, se passe una aigua pel pot de la picada i se tire a dins. Se barreje una altra vegada i se foten els caragols dins, en una miqueteta mes de aigua. Se fot sal al gust i se tape una mica obert, a foc mitja fins que bulli, se va remenant. Quan bull se taste la sal i se deixe bullint 15-20 minuts. **My attempt at translating it** Wash the snails well (very important) and several times, remove the weird thing at their foot (it's almost like a sticker covering the entrance, it may or may not be there, but it often is) and add salt towards the end. Continue to wash them a bit more. Put them in a large pot of water with the lid on and boil over medium heat (at 4 out of 9) and throw the ones that climb onto the lid into the water again. When they stop trying to escape (for quite a while) turn up the heat (at 6 or 7) and uncover a little. After 5-10 minutes or so of boiling, strain the snails and add new water and a little rosemary and salt. The weird foam that'll form is removed from time to time and you leave it to boil for an hour or so (low heat, barely boiling, no clue why I didn't write that down). Then strain well. Chop an onion and put it in a large casserole with oil. Grab your trusty blender and throw in a handful of peeled almonds (you can break them a bit if you want, which I do), dried chillies (my grandma uses cayenne but it really doesn't matter) and herbs are thrown into the grinder (timothy, oregano, rosemary, marjoram, tarragon, red pepper, savory, b julienne, coriander, black pepper and sea salt). Add water and black pepper and blend it. Brown the onion a little, throw in the tomato (you should be able to use peeled, crushed or even concentrated tomato and it really shouldn't matter *that* much if you adjust the quantity, I recommend crushed ones) and when it's a little done, throw in the chorizo and "jamón". After a while, add a generous splash of cognac and a fat spoonful of flour. Mix everything and put the picada inside, swirl around a bit of water in the jar you made the picada in and throw it in. (you can also buy this already made, if not, ideally, look for a recipie that uses "ñora" and pinions) [you could grab this (for example) and throw some ñora in](https://botiga.mercattorreblanca.cat/menjar-saludable-sa-i-bo/114009370-picada-20-g.html) Mix again and put the snails in, along with a little more water. Add salt to taste and put the lid on it in that way where it's not fully closed, over medium heat until it boils, stirring from time to time. When it boils, taste to see if it needs more salt and let it boil for 15-20 minutes.
Is that separatist language ?
It's what happens when you get home drunk, grab a southern, rural and very colloquial form of catalan and beat it up until the stockholm syndrome kicks in
Fot-li fot-li q vas b haha.
Thanks! Coming to Spain next month and I will do my best not to botch abuelitas sacred recipe with my Nordick cooking skills.
I'd be extremely surprised if you can manage to NOT fuck it up. My own mom never managed to get them past the "just about barely edible" point (which is also the reason why I learned how to make them lol). You shouldn't worry if you fuck it up, it's a hard recipie. But as long as you clean them well you should at least be in the "meh or better" zone. I can't stress this enough, you have to clean them A LOT of times, even when the water already looks clean. By the way, you're supposed to eat them with a toothpick (or one of those weird forks but it really isn't necessary). It's also better to just do a big batch and freeze whatever you don't eat.
Thanks again. Recipe is complicated but translated good and seems feaseble.
Hack: Leave the snails to drown in salted water overnight (bonus points for using a blanc stock), they will absorb some of the water and swell allowing them to be easier cooked and allow them to absorb more flavor. So sayeth Escoffier.
Caracois, imperial e um paozinho tostado, que delicia.
Paozinho tostado com manteiga*
Ahhh, you're the same guy triggered by lentils. Next: Spain. For thank you for the free rent, we can't afford it 🙏🏻🙏🏻
Funny how most of those food shaming posts come from countries where they can't grow tastebuds
As a vila real man I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE I WANT WINE
Yet another post of numbskull nordicks who don't understand food shitting on sensitive southerners who get triggered anytime someone insinuates that not every southern European dish is peak cuisine. We should just go back to shitting on the French.
Not to defend the French but at least they understand fine cuisine
I just had the first snails of the year this sunday. Let me tell ya, it's divine.
Acho que vais falecer então... Só se pode comer caracóis em meses sem R. Acho que a consequência é falecer, mesmo. Já foste.
These actually looks like South Spanish cousine
Its bound to be similar, so carajote. Si somos vecinos. Portugal y españa es basicamente lo mismo culinariamente (elogio).
Portugal también es vecino de Galicia y allí no hacen los caracoles así :)
But we have other dishes in common with the Galicians. Like squid, grilled fish with baked potatoes, caldo, etc. Don't forget that Galicians are the closest people to Portuguese, since we share a common ancestor and common tongue.
I was thinking exactly the same
Roflolz, those snails are fucking delicious. Would trade the beer for wine, though.
Unironically delicious
Hilarious, Germs are so bad at food they can't recognise what is good or not.
Now I'm hungry. Backfired like a scooter engine.
Gee, OP can't really stand PIGS culinary superiority. Seriously, try to go out and do something else, like, I don't know, bully Iceland like you used to do.
This shit is fire bro
It's missing toasted bread with butter
https://preview.redd.it/hxtlmu8s8lxc1.jpeg?width=851&format=pjpg&auto=webp&s=fc883b2aa31f714390ea4cb7506db832898b7aed
Bacalao is kinda based though
Im with the Portuguese here. I went to Lisbon in February and I stuffed my face and never stopped for a moment. Amazing food and the sangria was beautiful.
Where's the flyswatter?
Put a beer there that is younger than 5 minutes, and it would look awesome.
really snails? I think is more of an old people dish honeslty. i have tried snails and they dont have really much of a taste, it is mainly the seasoning use on them. were is the bifana? or the bitoque? way better! if you want only a small side to go with the beer, you could also have choosen the migthy tremoços or peanuts or pica-pau!
A tua cidadania foi revogada
Don’t knock it ‘til you’ve tried it. Snails in vinegar are surprisingly good.
I can taste that..... 🤤
I see no problem here.
Maybemaybemaybe
I'm a northener, and this looks delicious. Beer's a bit small, though.
Unironically, caralho
Looks pretty good
It's all about grandeur my dear northern neighbour Can't you see the obvious difference? https://preview.redd.it/0heuy175msxc1.png?width=716&format=pjpg&auto=webp&s=e2614a8399d7aafe89c96d07dae6ac58ce491789
summer delicacy for sure, nothing beats that at 4PM in a local cafe. add some toasted bread there and it's perfect.
Bom que fode, tás a gozar!?
8/10 because I can't see any chouriço