Quoting Michael Loo to Jim Weller <=-

black slug was eating all my basil. I deemed that to be a capital
offense.

Swisher had escargots for the first time about a week
ago.

I like escargot but have not tried wild slugs.

Slugs are in general edible depending on what they
have been eating. Yours was probably edible and tasty.

So long as they're cooked.

https://tinyurl.com/raw-slugs

When the Northwest Company was in competition with the Hudson Bay
Company, Fort Astoria was located at the mouth of the Columbia
River. -JW

Some of us have been there. Big bridge. Nice smokehouse.

Cool. I've been to B.C. numerous times and northern California once
but not Washington or Oregon. I've been to Columbia Lake and the
upper Columbia River which are in B.C.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Greek Seasoning for Suckling Pig
Categories: Pork, American, Marinades
Yield: 1 Pig's worth

Wine vinegar
6 Bay leaves
3 Lemons; Juice of
Course grain sea salt
1 tb Honey
3/4 c Extra-virgin olive oil
1 tb Dried thyme; crumbled
1 ts Dried summer savory;
-crumbled

Wipe pig lightly inside and out with wine vinegar. Place bay leaves in
stomach cavity. Combine lemon juice, pepper, 1/2 tsp salt, honey and
olive oil. Before cooking, pierce skin of pig in dozen places. Baste
liberally with lemon juice mixture. After about an hour of cooking,
add thyme and savory to marinade. continue basting.

From: On The Grill magazine
Recipe by: Rosemary Barron
Posted to bbq-l by Don Havranek

MMMMM


Cheers

Jim


... Rumour has it that slugs drown in beer. Slugs spread this rumor

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