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How To make Snails, Cretan Style, w/ Vinegar Or Tomatoes
Karen Mintzias
TO PREPARE SNAILS:
Wheat, flour and/or thyme Salt FOR FIRST RECIPE, TO SERVE 1:
1 lb Snails
1/2 c Olive oil
1/4 c Red wine vinegar
FOR SECOND RECIPE, SERVING 1:
1 lb Snails
1/2 c Olive oil
Salt 1 Onion; grated
1/4 c Chopped fresh parsley
1 lb Peeled, chopped tomatoes
The Greek gift for having a word for it applies richly to snails, usually called "salingaria" on the mainland, but "hohli" on Crete and "karaoli" on Cyprus. Hohli are a favorite Cretan food, and the delicious cooking methods explain why. Snails are scrupulously avoided except in summer, when they are considered safe to eat. Since snails absorb the odors and taste of foods on which they feed, Cretans catch them after a rainfall, put them in a covered container, and feed them for several days on wheat, flour, and perhaps some thyme. Then the real fun begins. The amounts of the other ingredients in this recipe are based on a pound of snails. One pound of snails serves 1 or 2. First be sure all the snails are alive, then wash them thoroughly in cold water and place in their shells in a container large enough to hold them. Pour hot water over them to cover and bring to a boil. Add a teaspoon of salt for each quart of water and continue to boil for 20 minutes, skimming off foam. Drain the snails, then wash in cold water and drain again. In a deep, heavy pan, heat olive oil almost to the boiling point, using 1/2 cup olive oil per pound of snails. Add the snails and fry for 10 minutes, turning carefully with tongs to avoid spattering oil. Pour in 1/4 cup red wine vinegar for each pound of snails. Remove from heat and stir constantly for a few minutes. Remove the snails to individual plates and serve hot with a little of the remaining sauce, and some bread and wine, as an appetizer or first course. SNAILS brAISED WITH TOMATOES Prepare the snails for cooking as directed above. In a deep, heavy pan, heat 1/2 cup olive oil per pound of snails, add some salt for seasoning and then the snails. Cover, lower the heat, and cook for 10 minutes, turning once. Add a grated onion and 1/4 cup chopped fresh parsley per pound of snails. Stir over medium heat for a few minutes, then add a pound of peeled, chopped tomatoes for each pound of snails. Cover and simmer for 30 minutes, or until the tomatoes are tender. Serve with fried potatoes and baby zucchini salad. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias
How To make Snails, Cretan Style, w/ Vinegar Or Tomatoes's Videos
Best Portuguese Food - GIANT TIGER PRAWNS and Seafood at Cervejaria Ramiro in Lisbon, Portugal!
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On Day 25 of our Round The World Trip with Star Alliance we were in Lisbon, Portugal. Along with visiting some famous attractions in Lisbon, nothing compared to having one of the best seafood meals of my life at the legendary Cervejaria Ramiro.
1:48 Elevador de Santa Justa - Located just a short walk from Praça de D. Pedro IV (Rossio Square), the Elevador de Santa Justa or the Santa Justa lift is a historical elevator that you can ride to the top for a great view of Lisbon. Since I was in the area and it wasn’t busy I decided to go for it. Price - 5 EUR
4:31 Castelo de São Jorge - From Praça da Figueira we took the bus up the hill to Castelo de São Jorge, which is one of the top things to do in Lisbon. After paying the entrance fee, we walked around the castle, which is situated on the top of one of Lisbon’s hills as a citadel. The views of the surrounding area and the castle itself were spectacular. This is a must visit attraction in Lisbon. Price - 8.50 EUR per person
8:01 Epic seafood at Cervejaria Ramiro - If you ask anyone where to eat the best Portuguese seafood meal in Lisbon, undoubtedly the number one response you’ll hear is Cervejaria Ramiro. It’s a seafood palace of a restaurant that’s popular with both locals and tourists alike, everyone comes for the abundance of incredibly fresh seafood. It actually almost feels like a Chinese restaurant when you’re eating at Cervejaria Ramiro from the liveliness and the fresh seafood tanks. We started off with some prawns in garlic sauce and then ate clams in garlic and then had crab. The crab roe was intensely amazing, and I’ve never seen a crab with so much roe in my life. Next we had some of the greatest shrimp / prawns I’ve ever seen. I ordered 2 tiger prawns which were the size of lobsters, and then 2 scarlet prawns, a type I had never eaten before. Both were incredibly delicious, some of the best prawns and seafood I’ve ever tried. Finally, my last seafood dish at Cervejaria Ramiro was a plate of goose barnacles and some oysters. For steak at Cervejaria Ramiro one of the popular things you have to eat is called a prego, which is steak sandwich. After eating all that seafood, somehow the steak sandwich hits the spot. Our total price - 108 EUR for everything we ate and ordered.
26:23 Lisbon Cathedral - The Lisbon Cathedral is one of the first cathedrals and earliest buildings in Lisbon, and it’s a fantastic sight to see.
27:31 Rua Augusta Arch - After walking around the Lisbon Cathedral we then headed to the main plaza of Lisbon and walked around the Rua Augusta Arch and got a nice view of the Tagus river.
29:10 Piri piri chicken at Frangasqueira Nacional - Finally to end this amazing day of Portuguese food and attractions in Lisbon, we headed to Frangasqueira Nacional to try their piri piri chicken. It’s just a small takeaway restaurant, but the passion of the owners is evident. The piri piri chicken was awesome. Total price - 14 EUR
This was probably my favorite day of our trip to Lisbon, with a perfect mix of incredible Portuguese food, especially seafood at Cervejaria Ramiro and visiting attractions in Lisbon.
Disclaimer and Thank You:
Thank you to Star Alliance and their Round The World tickets ( for sponsoring my business class flights.
Thank you to The Fontecruz Lisboa Hotel for sponsoring my stay in Lisbon.
I personally paid for all food and attractions in this video, and I decided what to do and where to eat.
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Grilled snails, by chef Andros Charalambous.
Grilled snails on real Charcoal.
MILOS FOOD DIARY // Best Restaurants on the Island ????????
Welcome back, food enthusiasts! It's time for a brand-new chapter of MILOS FOOD DIARY ???????? From beloved spots in Pollonia to the irresistible charm of Klima, the mesmerizing vibes of Mandrakia, and the lively scenes in Adamas, I'm taking you on a taste-filled journey across this Greek paradise. Get ready to enjoy Greek cuisine, discover local gems, and indulge in the flavors that define Milos????????
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The Healthiest Diet in the World - Discover the Secrets of Horta Lifestyle!
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Steamed snails flavored with rosemary and vinegar.# Shorts.
Have you ever eaten snails, or are you repulsed by the thought of putting one of these little creepy crawlies in your mouth? I get that not everyone would be happy about seeing a big plate of snails arrive at the dining table, but I absolutely love them! Here in Athens we mainly find them served at Cretan-style restaurants and tsipouradiko. On Crete, snails are eaten as a main meal, so no tiny plates with only six snails on them that you might’ve seen at a French-style restaurant. No! An average serving size could probably be about 20 snails per person. There are many ways of serving snails – I’ve read about snail pies, snail moussaka, snail stew, or snails simply served in a tomato sauce – but my favorite is this very simple recipe that relies heavily on good olive oil and fragrant rosemary.
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King of Seafood - BLACK SEA FISH PARTY + Unseen Danube Delta, Romania!
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Danube Delta, Romania - A UNESCO World Heritage Site, the Danube Delta was one of the destinations I was most looking forward to visiting on my trip to Romania. It’s a stunningly beautiful place, teeming with delicious fish from the Danube River and the Black Sea. #Romania #DanubeDelta #Food
Green Village Resort - First of all a huge thank you to Green Village Resort for hosting us and for arranging this entire amazing Danube Delta experience in Romania.
We arrived in the evening, and started with an incredible seafood fish feast at the resort before calling it a night.
In the morning we got on a boat for breakfast, tried fishing without any luck, and ended up in a narrow waterway in the beautiful Danube Delta for breakfast. The smoked fish and smashed onions were the highlight.
Fisherman soup - For lunch, we made a huge pot of local style Danube Delta fish soup.
King of Romanian Seafood at La Mache - Finally to end this incredible Romanian seafood tour of the Danube Delta we drove to a restaurant called La Mache. I had no idea what to expect. Turned out to be a full show of fish and seafood from the Black Sea and the Danube Delta and one of the most spectacular meals of my entire trip to Romania.
Also, thank you to Nassim ( and Cristian ( for setting up this incredible trip.
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