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Speaker 1: You're listening to the Saturday Morning with Jack Tame podcast

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Speaker 1: from News Talks. They'd be road climb pass good morning.

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Speaker 2: Than very good morning to you, Franciska. Would do you

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Speaker 2: are angry? Yeah?

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Speaker 3: Do you know what I was? I was, no, So

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Speaker 3: I love to eat out of my garden with the

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Speaker 3: range of lettuces at the moment providing beautiful fresh salads,

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Speaker 3: and the spring onions and the cucumbers are taking off,

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Speaker 3: and the tomatoes are growing, and and then you've got

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Speaker 3: some other suggestions for us, which I'm not quite too

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Speaker 3: sure whether I'm.

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Speaker 4: Up for, to be honest with you, No, I know,

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Speaker 4: but I just I was going to talk about, you know,

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Speaker 4: what all these things do in your game, and these

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Speaker 4: creepy crawlies and slugs and snails and crabbed beetles and

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Speaker 4: who who grubb?

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Speaker 2: I said to my Whoho beetles are flying around and

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Speaker 2: if you notice, if you're cooking at night and you've

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Speaker 2: got your light on in the kitchen, these huhu beetles

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Speaker 2: are literally smecking into your window. I always find it

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Speaker 2: really exciting going bang crash, there they come, you know.

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Speaker 2: And then I thought, you know what I should really

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Speaker 2: talk about?

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Speaker 3: That.

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Speaker 2: But then, of course, because I knew you were be

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Speaker 2: doing the gig today, I thought, I'm going to change

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Speaker 2: this a little bit, because who beetles? They bite, by

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Speaker 2: the way, if you pick them up, it's really cool.

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Speaker 2: But the point, of course is that if you talk

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Speaker 2: about who beatles, everybody goes says, what about who hoo grubs?

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Speaker 2: And here we go. If we are looking at our

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Speaker 2: planet and we are having a hell of a lot

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Speaker 2: of cows and sheep everywhere, and meadows and all that

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Speaker 2: sort of stuff, and if we're looking for alternative versions

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Speaker 2: of protein, morey, we're eating whoho grubs. A long long

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Speaker 2: time ago, then I thought I'd make that point clear

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Speaker 2: here on this particular program.

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Speaker 3: Look, I think if I was like the Wild the

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Speaker 3: Wild Foods Festival and hockeyec Out, I think I'd be

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Speaker 3: all up for doing it. But I'm not sure I

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Speaker 3: can quite trust myself to go in the gun and

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Speaker 3: give myself who grab or a snail and cook it

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Speaker 3: up myself. When it comes to the snails, you're just

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Speaker 3: talking about the general garden variety snail that's in our

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Speaker 3: backyards that we can cook up.

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Speaker 2: Francisca, the French important snail from north from Africa, North Africa,

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Speaker 2: and they took it to Europe and they called it escargo.

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Speaker 2: That snail escaped to Belgium, to the Netherlands, to England,

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Speaker 2: to Italy and Spain and places like that, and a

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Speaker 2: lot of those local groups were eating those snails. Guess

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Speaker 2: what happened About one hundred and fifty years ago. People

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Speaker 2: arrived from Europe with their plants in their suitcases and

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Speaker 2: all that sort of stuff to New Zealand and introduced

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Speaker 2: that same snail into our TIUROA.

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Speaker 3: Very well traveled species. How would you cook them?

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Speaker 1: How do you cook them?

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Speaker 2: Well, it's very simple that don't forget people. If you

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Speaker 2: want to have a look at the website, there's a

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Speaker 2: complete if you like, treaty on how you eat them

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Speaker 2: and things like that. What I would do is you, first,

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Speaker 2: if you like, feed them something not plant material, but

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Speaker 2: something like stale bread, which means that their guts are

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Speaker 2: being cleansed by the stale bread. So the pools, which

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Speaker 2: are normally black, will turn white after three or four days.

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Speaker 2: That means they're ready to cook. Then fall fighter's in

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Speaker 2: boiling water not longer. Otherwise they taste like rubber bands.

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Speaker 2: What you do then, is you go to your medicine

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Speaker 2: cabinet and get the tweezes that you use for your eyebrows,

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Speaker 2: and you pull those things out of the shells, making

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Speaker 2: sure that you remember which body which is by now

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Speaker 2: dead and cooked almost belongs to watch which shell if

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Speaker 2: you like, because later on in plating up that's quite important.

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Speaker 2: Then you put some garlic butter on the inner pen

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Speaker 2: and you quickly fry them for another three or four minutes,

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Speaker 2: no longer, otherwise they taste like garlic flavored rubber bands.

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Speaker 2: And then you can put those little bodies back into

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Speaker 2: the shell and basically play them up with wonderful materials

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Speaker 2: like and all sorts of other than pieces, and you

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Speaker 2: can actually eat that very simply and very wisely.

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Speaker 3: The protein, I presume good protein.

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Speaker 2: Yeah, it is absolutely brilliant protein.

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Speaker 3: Have you ever coocked up the Hoho grabbers?

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Speaker 2: One? Yes, I had. I had a team of a

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Speaker 2: Dutch group making a documentary and I put them in

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Speaker 2: the pan basically in the in the in the in

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Speaker 2: the pen in the kitchen, and I forgot to prick them.

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Speaker 2: So what happens is inside the body everything starts to

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Speaker 2: explode and puff it all ended up on the ceiling.

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Speaker 2: So I've had it.

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Speaker 3: Yeah, You've got to stop now. Thank you so much

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Speaker 3: for Clime Past. You painted a beautiful picture.

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Speaker 1: There.

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Speaker 3: You're with the News Talks.

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Speaker 1: ZB for more from Saturday Morning with Jack Tame. Listen

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Speaker 1: live to News Talks B from nine am Saturday, or

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