Friday, 6 August 2010

Rubber Bulots

Now wending our way from sunny Normandy back to the reliable saturation of the west coast of Scotland.

Among our prized collection of French foodie goodies is a tin of escargot. I'm looking forward to trying these and comparing to the bulots I had shortly before we left France. Bulots aren't really Dog Whelks (muricidae) as I had previously thought but are actually buccinidae, specifically buccinum undatum, which are really just Common Whelks. I have eaten bulots before, last time we were in France, but I was somehow more aware this time of the strangeness of the experience.

Bulots do have a lovely sweet seafoody flavour but the texture takes a bit of getting used to and, because they are quite large, there is a lot of texture to get your gob around. The can also be tricky to get out of the shell whole - this didn't bother my brother-in-law, as he doesn't much like the darker-coloured "skooshy" bit at the end - but I'm quite partial to it. All my own attempts to retrieve a whole one failed, despite the useful tool provided to me for the purpose. But the lack of total extraction wasn't a detraction from the molluscular experience.

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