"ESCARGOT VIETNAMESE-STYLE":

http://mybaykitchen.com/2011/10/01/ginataang-kuhol-spicy-escargot-snails-in-coconut-milk/

PACIFIC BRAND ORGANIC TOM YUM SOUP (5 CUPS) CAN BE WHISKED WITH (2 CUPS) FAT-FREE, COCONUT CREAM POWDER. SEASON IT WITH SPICY, NUOC CHAM, THEN PUT IT INTO A CROCKPOT WITH 4 CUPS OF ESCARGOT.

THIS IS MY QUICK, CHEATER'S METHOD. A PUREED, NUOC CHAM CARAMELIZED, PINEAPPLE RING OR FOUR, WILL ADD MORE FLAVOR. TRY ADDING A BOUQUET GARNI IN CHEESECLOTH, TIED WITH BAKING TWINE, CONTAINING: CLEANED, FRESH, GINGER SLICES, CLEANED, FRESH, GALANGAL ROOT, CLEANED, FRESH, CHOPPED, THAI CHILIS, CLEANED, FRESH/RECONSTITUTED, PANDAN, BANANA AND TI LEAVES. THIS WILL BRING THE FLAVOR UP.

***AT THE LAST 5 MINUTES OF COOKING, BLEND IN 2 CUPS OF WHOLE, CLEANED LEAVES OF THAI PURPLE BASIL. TRY NOT TO OVERCOOK THE ESCARGOT. IT MAY NEED ONLY AN HOUR ON LOW HEAT, IN THE CROCKPOT.

I PREFER TO QUICKLY OVEN-ROAST MOST DISHES, WRAPPED IN FOIL THOUGH. ESCARGOT CAN BE MORE QUICKLY STOVETOP-COOKED LIKE MUSSELS AND OYSTERS.

GET THE ROUX IN TO SWEAT THE ONIONS, SHALLOTS, SPICES, THEN, ADD LIQUIDS, AND BRING THE SAUCE TO A QUICK, SHORT BOIL. NEXT, REDUCE THE HEAT, USUALLY TO MEDIUM, THEN TOSS IN THE MEATS.

THE "PESTO ICE CUBES," ALONG WITH FREEZING MOST PRE-CLEANED, PRE-MINCED INGREDIENTS, ARE BEST FOR CUTTING DOWN THE KITCHEN/MINCING TIME.***