Then there's Blue Ribbon's version, which was much more straightforward, full of garlic 'n butter:
February 10, 2009
Snailpalooza
We're seeing more and more snails on menus these days - the other night I came across two very different versions. The first one was at Tailor - leave it to the nutcases there to come up with maple-poached snails with parsley foam:
Then there's Blue Ribbon's version, which was much more straightforward, full of garlic 'n butter:
Then there's Blue Ribbon's version, which was much more straightforward, full of garlic 'n butter:
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1 comment:
I can't see it clear, but I know what you mean everyday I found more small, expensive and weird dishes in many restaurats, that's why I prefer to eat at my place and cook it's better, I eat outside once a month, maybe...
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