I said the description of Escargot at the club was silly because they
called it Bourguinon. No wine involved. Oh, it's a region in France!
So it is. Yet today it's written as:

Escargot a la Bourguignon

Six snails sizzling in garlic and herb
butter with a hint of *burgundy*

Surprise! Wonder where I ever got the idea there should be wine in the
dish? LOL

Jill

On 2013-03-08, jmcquown > wrote:
> I said the description of Escargot at the club was silly because they
> called it Bourguinon. No wine involved. Oh, it's a region in France!
> So it is. Yet today it's written as:
>
> Escargot a la Bourguignon
>
> Six snails sizzling in garlic and herb
> butter with a hint of *burgundy*
>
> Surprise! Wonder where I ever got the idea there should be wine in the
> dish? LOL

I can see it. Probably a bit more interesting than regular escargot,
which is jes dead meat in garlic butter. Also, most folks think of
burgundies as red wine. True French Burgundies are also white,
a white Burgundy most often a chardonnay, which I much prefer over the
insanely oaked CA chards.

nb

On 3/8/2013 1:34 PM, notbob wrote:
> On 2013-03-08, jmcquown > wrote:
>> I said the description of Escargot at the club was silly because they
>> called it Bourguinon. No wine involved. Oh, it's a region in France!
>> So it is. Yet today it's written as:
>>
>> Escargot a la Bourguignon
>>
>> Six snails sizzling in garlic and herb
>> butter with a hint of *burgundy*
>>
>> Surprise! Wonder where I ever got the idea there should be wine in the
>> dish? LOL
>
> I can see it. Probably a bit more interesting than regular escargot,
> which is jes dead meat in garlic butter. Also, most folks think of
> burgundies as red wine. True French Burgundies are also white,
> a white Burgundy most often a chardonnay, which I much prefer over the
> insanely oaked CA chards.
>
> nb
>
I prefer white burgundy to red, absolutely. And with snails? You bet
it should be white.

Jill

On Mar 8, 5:09*pm, jmcquown > wrote:
> On 3/8/2013 1:34 PM, notbob wrote:
>
>
>
>
>
>
>
> > On 2013-03-08, jmcquown > wrote:
> >> I said the description of Escargot at the club was silly because they
> >> called it Bourguinon. *No wine involved. *Oh, it's a region in France!
> >> So it is. *Yet today it's written as:
>
> >> Escargot a la Bourguignon
>
> >> Six snails sizzling in garlic and herb
> >> butter with a hint of *burgundy*
>
> >> Surprise! *Wonder where I ever got the idea there should be wine in the
> >> dish? *LOL
>
> > I can see it. *Probably a bit more interesting than regular escargot,
> > which is jes dead meat in garlic butter. *Also, most folks think of
> > burgundies as red wine. *True French Burgundies are also white,
> > a white Burgundy most often a chardonnay, which I much prefer over the
> > insanely oaked CA chards.
>
> > nb
>
> I prefer white burgundy to red, absolutely. *And with snails? *You bet
> it should be white.
>
> Jill

The steak house I worked at, we made our snails with a garlic, herb
(just parsley, and chives), butter and white wine. We didn't call the
dish Escargots Bourguignon; just Escargots. The garlic had to be
minced into very small cubes. I just rough chopped the garlic one
night, and got proper shit for it.

On 3/8/13 1:34 PM, notbob wrote:
>.... Also, most folks think of
> burgundies as red wine. True French Burgundies are also white...

But most people would recognize the name Chablis, even if they don't
know it's produced in Burgundy.

> a white Burgundy most often a chardonnay, which I much prefer over the
> insanely oaked CA chards.

Agreed. We simple don't drink American Chardonnay -- or Cab. Sauvignon,
for that matter.

ABC both ways! 8
-- Larry

On Mar 8, 11:43*am, pltrgyst > wrote:
> On 3/8/13 1:34 PM, notbob wrote:
>
> >.... Also, most folks think of
> > burgundies as red wine. *True French Burgundies are also white...
>
> But most people would recognize the name Chablis, even if they don't
> know it's produced in Burgundy.
>
> > a white Burgundy most often a chardonnay, which I much prefer over the
> > insanely oaked CA chards.
>
> Agreed. We simple don't drink American Chardonnay -- or Cab. Sauvignon,
> for that matter.
>
> ABC both ways! 8
> -- Larry

The oaking of chardonnay is coming to an end -- barrels are just TOO
expensive.

On Sun, 10 Mar 2013 09:54:09 -0700 (PDT), spamtrap1888
> wrote:

> On Mar 8, 11:43*am, pltrgyst > wrote:
> > On 3/8/13 1:34 PM, notbob wrote:
> >
> > >.... Also, most folks think of
> > > burgundies as red wine. *True French Burgundies are also white...
> >
> > But most people would recognize the name Chablis, even if they don't
> > know it's produced in Burgundy.
> >
> > > a white Burgundy most often a chardonnay, which I much prefer over the
> > > insanely oaked CA chards.
> >
> > Agreed. We simple don't drink American Chardonnay -- or Cab. Sauvignon,
> > for that matter.
> >
> > ABC both ways! 8
> > -- Larry
>
> The oaking of chardonnay is coming to an end -- barrels are just TOO
> expensive.

Thank god.

--
Food is an important part of a balanced diet.

On 10/03/2013 12:54 PM, spamtrap1888 wrote:
> On Mar 8, 11:43 am, pltrgyst > wrote:
>> On 3/8/13 1:34 PM, notbob wrote:
>>
>>> .... Also, most folks think of
>>> burgundies as red wine. True French Burgundies are also white...
>>
>> But most people would recognize the name Chablis, even if they don't
>> know it's produced in Burgundy.
>>
>>> a white Burgundy most often a chardonnay, which I much prefer over the
>>> insanely oaked CA chards.
>>
>> Agreed. We simple don't drink American Chardonnay -- or Cab. Sauvignon,
>> for that matter.
>>
>> ABC both ways! 8
>> -- Larry
>
> The oaking of chardonnay is coming to an end -- barrels are just TOO
> expensive.
>


It's not only that. A lot of people don't like oaked Chardonnay. In
wine circles there are people who claim to belong to the ABC wine
club.... anything but Chardonnay. My wife is one them. I like it and
have been able to get her to drink unoaked products.

BTW.... they reuse the barrels.

On 2013-03-10, Dave Smith > wrote:

> It's not only that. A lot of people don't like oaked Chardonnay. In
> wine circles there are people who claim to belong to the ABC wine
> club.... anything but Chardonnay. My wife is one them. I like it and
> have been able to get her to drink unoaked products.

I found a good chard from Oz. It's good cuz it's "un-oaked". Sez so
right on the label. No kidding.

nb

On Mar 10, 10:03*am, Dave Smith > wrote:
> On 10/03/2013 12:54 PM, spamtrap1888 wrote:
>
>
>
>
>
>
>
>
>
> > On Mar 8, 11:43 am, pltrgyst > wrote:
> >> On 3/8/13 1:34 PM, notbob wrote:
>
> >>> .... Also, most folks think of
> >>> burgundies as red wine. *True French Burgundies are also white...
>
> >> But most people would recognize the name Chablis, even if they don't
> >> know it's produced in Burgundy.
>
> >>> a white Burgundy most often a chardonnay, which I much prefer over the
> >>> insanely oaked CA chards.
>
> >> Agreed. We simple don't drink American Chardonnay -- or Cab. Sauvignon,
> >> for that matter.
>
> >> ABC both ways! 8
> >> -- Larry
>
> > The oaking of chardonnay is coming to an end -- barrels are just TOO
> > expensive.
>
> It's not only that. A lot of people don't like oaked Chardonnay. *In
> wine circles there are people who claim to belong to the ABC wine
> club.... anything but Chardonnay. My wife is one them. I like it and
> have been able to get her to drink unoaked products.
>
> * BTW.... they reuse the barrels.

I reuse tea bags, too, but it's not the same.

spamtrap1888 wrote:

>>> a white Burgundy most often a chardonnay, which I much prefer over
>>> the insanely oaked CA chards.

>> Agreed. We simple don't drink American Chardonnay -- or Cab.
>> Sauvignon, for that matter.

> The oaking of chardonnay is coming to an end -- barrels are just TOO
> expensive.

That's why someone invented chips, way cheaper to buy and to use, since
they're much quicker than a barrel in the job of giving taste to the wine.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Mar 13, 8:17*am, "ViLco" > wrote:
> spamtrap1888 wrote:
> >>> a white Burgundy most often a chardonnay, which I much prefer over
> >>> the insanely oaked CA chards.
> >> Agreed. We simple don't drink American Chardonnay -- or Cab.
> >> Sauvignon, for that matter.
> > The oaking of chardonnay is coming to an end -- barrels are just TOO
> > expensive.
>
> That's why someone invented chips, way cheaper to buy and to use, since
> they're much quicker than a barrel in the job of giving taste to the wine..

For the first time last year I saw Hungarian oak barrels being used
(i.e. neither American oak nor French oak). This was for wine that
retails at $40 a bottle.

On Fri, 08 Mar 2013 13:10:56 -0500, jmcquown >
wrote:

> I said the description of Escargot at the club was silly because they
> called it Bourguinon. No wine involved. Oh, it's a region in France!
> So it is. Yet today it's written as:
>
> Escargot a la Bourguignon
>
> Six snails sizzling in garlic and herb
> butter with a hint of *burgundy*
>
> Surprise! Wonder where I ever got the idea there should be wine in the
> dish? LOL
>
Maybe someone leaned over it and whispered "burgundy".
http://www.epicurious.com/recipes/fo...ignonne-233523

--
Food is an important part of a balanced diet.

sf wrote:
> On Fri, 08 Mar 2013 13:10:56 -0500, jmcquown >
> wrote:
>
>> I said the description of Escargot at the club was silly because they
>> called it Bourguinon. No wine involved. Oh, it's a region in France!
>> So it is. Yet today it's written as:
>>
>> Escargot a la Bourguignon
>>
>> Six snails sizzling in garlic and herb
>> butter with a hint of *burgundy*
>>
>> Surprise! Wonder where I ever got the idea there should be wine in the
>> dish? LOL
>>
> Maybe someone leaned over it and whispered "burgundy".
> http://www.epicurious.com/recipes/fo...ignonne-233523
>

<sigh>
That recipe is pure shit.

1 tablespoom dry white wine ?
unsalted butter ?
USAn trash.
The can of snails is another hint.
WARNING : Don't try that recipe at home, unless you'r an USAn.

Anyone looking for the real deal should look for :
"Les escargots de Bourgogne en coquille"

Cheers,

Michael Kuettner

On Mar 9, 6:24*pm, Michael Kuettner > wrote:
> sf wrote:
> > On Fri, 08 Mar 2013 13:10:56 -0500, jmcquown >
> > wrote:
>
> >> I said the description of Escargot at the club was silly because they
> >> called it Bourguinon. *No wine involved. *Oh, it's a region in France!
> >> So it is. *Yet today it's written as:
>
> >> Escargot a la Bourguignon
>
> >> Six snails sizzling in garlic and herb
> >> butter with a hint of *burgundy*
>
> >> Surprise! *Wonder where I ever got the idea there should be wine in the
> >> dish? *LOL
>
> > Maybe someone leaned over it and whispered "burgundy".
> >http://www.epicurious.com/recipes/fo...a-la-Bourguign...
>
> <sigh>
> That recipe is pure shit.
>
> 1 tablespoom dry white wine ?
> unsalted butter ?
> USAn trash.
> The can of snails is another hint.
> WARNING : Don't try that recipe at home, unless you'r an USAn.
>
> Anyone looking for the real deal should look for :
> "Les escargots de Bourgogne en coquille"
>
> Cheers,
>
> Michael Kuettner

Note that that recipe is from 1949.

fr.rec.cuisine has many recipes calling for escargots en boite (or
fresh), although the canned variety are not very good:

ESCARGOTS A LA
BOURGUIGNONNE
Pour 5 personnes
1 Boite d'escargots 1/2 5 douzaines (NRLR : les escargots mis en boite
ne
sont pas très bons)
1 Boite de 60 coquilles vides (NDLR : sans parler du vide)
1 Kilogramme de beurre
100 grammes d'ail
100 grammes d'échalote
75 grammes de persil lavé et équeuté
20 grammes de sel
8 grammes de poivre
Préparer la farce en malaxant avec un broyeur-malaxeur, le beurre,
l'ail, l'
échalote, le persil, le sel, le poivre.
Introduire un escargot dans chaque coquille, le tortillon vers le bas
(tête
vers le haut), en laissant un espace entre la chair et l'ouverture de
la
coquille.
Compléter le garnissage des coquilles avec une noix de farce, que l'on
répartit et aplanit à l'aide d'une petite spatule ou d'un couteau.
Les escargots ainsi beurrés, se consomment chauds après un passage au
four
(thermostat 8), disposés dans un plat , l'ouverture des coquilles
tournées
vers le haut, le temps que le beurre commence a frémir.
Pour des escargots ramassés :n
Les faire jeûner 5 à 10 jours uniquement dans des caissettes en bois.
Les laver dans une plonge à deux bacs jusqu'à ce que l'eau ne soit
plus
sale.
Effectuer un dernier lavage en mettant dans l'eau une poignée de sel .
Décoquiller les escargots après les avoir ébouillantés.
Nettoyer les coquilles, couper le tortillon des chairs.
Faire cuire les chairs 2-3 heures dans un court bouillon (sel, poivre,
oignons coupés, thym, laurier, romarin persil, marjolaine, basilic,
fenouille, carottes,...)
Laisser refroidir les chairs dans leur jus de cuisson environ 3
heures.

Canned snails are still available in France.

http://www.meilleurduchef.com/cgi/md...got_boite.html

As noted in the recipe, live snails require up to 11 days of prep -- I
imagine even the most Martha Stewartish of French home cooks just
cracks open a can from time to time.

Snails LIVE in Burgundy. There are two varieties, one, the petit gris,
is the bane of Bay Area gardeners.

On 08/03/2013 1:10 PM, jmcquown wrote:
> I said the description of Escargot at the club was silly because they
> called it Bourguinon. No wine involved. Oh, it's a region in France!
> So it is. Yet today it's written as:
>
> Escargot a la Bourguignon
>
> Six snails sizzling in garlic and herb
> butter with a hint of *burgundy*
>
> Surprise! Wonder where I ever got the idea there should be wine in the
> dish? LOL



How are you with salad Nicoise?

On 3/10/2013 1:06 PM, Dave Smith wrote:
> On 08/03/2013 1:10 PM, jmcquown wrote:
>> I said the description of Escargot at the club was silly because they
>> called it Bourguinon. No wine involved. Oh, it's a region in France!
>> So it is. Yet today it's written as:
>>
>> Escargot a la Bourguignon
>>
>> Six snails sizzling in garlic and herb
>> butter with a hint of *burgundy*
>>
>> Surprise! Wonder where I ever got the idea there should be wine in the
>> dish? LOL
>
> How are you with salad Nicoise?

You're asking someone who wouldn't order it.

Jill

On Mon, 11 Mar 2013 19:35:46 -0400, jmcquown >
wrote:

> On 3/10/2013 1:06 PM, Dave Smith wrote:
> > On 08/03/2013 1:10 PM, jmcquown wrote:
> >> I said the description of Escargot at the club was silly because they
> >> called it Bourguinon. No wine involved. Oh, it's a region in France!
> >> So it is. Yet today it's written as:
> >>
> >> Escargot a la Bourguignon
> >>
> >> Six snails sizzling in garlic and herb
> >> butter with a hint of *burgundy*
> >>
> >> Surprise! Wonder where I ever got the idea there should be wine in the
> >> dish? LOL
> >
> > How are you with salad Nicoise?
>
> You're asking someone who wouldn't order it.
>
I think it's excellent when made with slices of seared rare tuna (I
wouldn't object to raw, sashimi style) instead of canned. The
absolute WORST Nicoise I've ever eaten was in the heart of Paris. The
bastids put rice in the middle. Who the h*ll did they think I was?
I'm white, not Asian.


--
Food is an important part of a balanced diet.

On Mar 11, 11:54*pm, sf > wrote:
> On Mon, 11 Mar 2013 19:35:46 -0400, jmcquown >
> wrote:
>
>
>
>
>
>
>
>
>
> > On 3/10/2013 1:06 PM, Dave Smith wrote:
> > > On 08/03/2013 1:10 PM, jmcquown wrote:
> > >> I said the description of Escargot at the club was silly because they
> > >> called it Bourguinon. *No wine involved. *Oh, it's a region in France!
> > >> So it is. *Yet today it's written as:
>
> > >> Escargot a la Bourguignon
>
> > >> Six snails sizzling in garlic and herb
> > >> butter with a hint of *burgundy*
>
> > >> Surprise! *Wonder where I ever got the idea there should be wine in the
> > >> dish? *LOL
>
> > > How are you with salad Nicoise?
>
> > You're asking someone who wouldn't order it.
>
> I think it's excellent when made with slices of seared rare tuna (I
> wouldn't object to raw, sashimi style) instead of canned. *The
> absolute WORST Nicoise I've ever eaten was in the heart of Paris. *The
> bastids put rice in the middle. *Who the h*ll did they think I was?
> I'm white, not Asian.

First time I had it at Cafe Claude it was perfect -- a slab of seared
rare tuna. Then either the ownership or the management changed: the
slab was replaced with Chicken of the Sea. Then enough people
complained so that the seared slab was an option. Then the slices you
mention.

What I hate is that it went from down-to-earth, specials on the
chalkboard to pretentieux. But that's another story..

On 3/12/2013 2:54 AM, sf wrote:
> On Mon, 11 Mar 2013 19:35:46 -0400, jmcquown >
> wrote:
>
>> On 3/10/2013 1:06 PM, Dave Smith wrote:
>>> On 08/03/2013 1:10 PM, jmcquown wrote:
>>>> I said the description of Escargot at the club was silly because they
>>>> called it Bourguinon. No wine involved. Oh, it's a region in France!
>>>> So it is. Yet today it's written as:
>>>>
>>>> Escargot a la Bourguignon
>>>>
>>>> Six snails sizzling in garlic and herb
>>>> butter with a hint of *burgundy*
>>>>
>>>> Surprise! Wonder where I ever got the idea there should be wine in the
>>>> dish? LOL
>>>
>>> How are you with salad Nicoise?
>>
>> You're asking someone who wouldn't order it.
>>
> I think it's excellent when made with slices of seared rare tuna (I
> wouldn't object to raw, sashimi style) instead of canned. The
> absolute WORST Nicoise I've ever eaten was in the heart of Paris. The
> bastids put rice in the middle. Who the h*ll did they think I was?
> I'm white, not Asian.
>
>
Sounds like something the chef at the club would have come up with

Jill

On Tue, 12 Mar 2013 11:28:50 -0400, jmcquown >
wrote:

> On 3/12/2013 2:54 AM, sf wrote:
> > On Mon, 11 Mar 2013 19:35:46 -0400, jmcquown >
> > wrote:
> >
> >> On 3/10/2013 1:06 PM, Dave Smith wrote:
> >>> On 08/03/2013 1:10 PM, jmcquown wrote:
> >>>> I said the description of Escargot at the club was silly because they
> >>>> called it Bourguinon. No wine involved. Oh, it's a region in France!
> >>>> So it is. Yet today it's written as:
> >>>>
> >>>> Escargot a la Bourguignon
> >>>>
> >>>> Six snails sizzling in garlic and herb
> >>>> butter with a hint of *burgundy*
> >>>>
> >>>> Surprise! Wonder where I ever got the idea there should be wine in the
> >>>> dish? LOL
> >>>
> >>> How are you with salad Nicoise?
> >>
> >> You're asking someone who wouldn't order it.
> >>
> > I think it's excellent when made with slices of seared rare tuna (I
> > wouldn't object to raw, sashimi style) instead of canned. The
> > absolute WORST Nicoise I've ever eaten was in the heart of Paris. The
> > bastids put rice in the middle. Who the h*ll did they think I was?
> > I'm white, not Asian.
> >
> >
> Sounds like something the chef at the club would have come up with
>
LOL


--
Food is an important part of a balanced diet.

On 12/03/2013 2:54 AM, sf wrote:

>>>> Surprise! Wonder where I ever got the idea there should be wine in the
>>>> dish? LOL
>>>
>>> How are you with salad Nicoise?
>>
>> You're asking someone who wouldn't order it.
>>
> I think it's excellent when made with slices of seared rare tuna (I
> wouldn't object to raw, sashimi style) instead of canned.


I only had a salad Nicoise once, and that was about 20 years ago. My
wife I and I played hookey, went to the city to see a special exhibit at
the art gallery. It was really good. I have not made one at home, and I
have not seen it on a menu since.



> The
> absolute WORST Nicoise I've ever eaten was in the heart of Paris. The
> bastids put rice in the middle. Who the h*ll did they think I was?
> I'm white, not Asian.


Maybe you should have had it in Nice. Great place. We spent a couple
days there. We were travelling through Europe on a rail pass and got
way laid by relatives in Switzerland. We were running short on time
and my wife insisted on going to Venice. We were disappointed in Italy
and opted to go back to France and spend two nights in Nice and then
scoot back to Paris on the last day of the pass.

It was our first night back in Paris that we indulged our son in an
Italian meal... in Paris... and it was horrible.

On Tue, 12 Mar 2013 18:32:25 -0400, Dave Smith
> wrote:

> It was our first night back in Paris that we indulged our son in an
> Italian meal... in Paris... and it was horrible.

I'm not surprised you got a bad Italian meal in Paris, but it
surprised the heck out of me that they butchered something French.

--
Food is an important part of a balanced diet.

"jmcquown" > wrote in message
...
>I said the description of Escargot at the club was silly because they
>called it Bourguinon. No wine involved. Oh, it's a region in France! So
>it is. Yet today it's written as:
>
> Escargot a la Bourguignon
>
> Six snails sizzling in garlic and herb
> butter with a hint of *burgundy*
>
> Surprise! Wonder where I ever got the idea there should be wine in the
> dish? LOL
>
> Jill

ok, I DID laugh.