What is scungilli?

[Crumb72]

?

[Clouseau]

Scungilli: a large marine snail, also known as whelk.

?

[freeda]

You mean Scumalingi?
Licking out Janice..

[Greg Henry]

Post by freeda
You mean Scumalingi?
Licking out Janice..

Just out of curiosity, what part of the country do you live in?

-g

[freeda]

Post by Greg Henry

Post by freeda
You mean Scumalingi?
Licking out Janice..

Just out of curiosity, what part of the country do you live in?
-g

I live in a third world country caled 'Not the US of A'.

[J.]

Post by Greg Henry

Post by freeda
You mean Scumalingi?
Licking out Janice..

Just out of curiosity, what part of the country do you live in?
-g

I live in a third world country caled 'Not the US of A'.
=============

Didn't know Amsterdam was considered a third world country -- maybe.

J.

[Jimmy Two Times]

***@aol.com (Crumb72) wrote in message news:<***@mb-m04.aol.com>...
scungilli
[skuhn-GEE-lee]
see WHELK ......

whelk
[HWEHLK; WEHLK]
This member of the GASTROPOD branch of the MOLLUSK family is a large
marine snail. It has a beautiful spiraled shell and a rather tough but
flavorful footlike muscle. Although the waved whelk is found along
America's northern Atlantic coast, it has never gained wide popularity
in the United States. Knobbed whelks and channeled whelks are also
marketed in the States. Fresh whelks are generally available in the
spring and fall. They're also available cooked, preserved in vinegar
and canned. Because of their lack of popularity, whelks may be
difficult to find except in Chinese or Italian markets or specialty
food stores. Whelk is naturally tough and must usually be tenderized
by pounding. It benefits from brief, gentle cooking. The Italians
refer to whelk as scungilli , and the famous scungilli marinara is a
garlicky dish of whelk cooked in a tomato sauce flavored with basil,
oregano and hot pepper seeds.

[Guatemalan Gedde]

Post by Jimmy Two Times
scungilli
[skuhn-GEE-lee]
see WHELK ......
whelk
[HWEHLK; WEHLK]
This member of the GASTROPOD branch of the MOLLUSK family is a large
marine snail. It has a beautiful spiraled shell and a rather tough but
flavorful footlike muscle. Although the waved whelk is found along
America's northern Atlantic coast, it has never gained wide popularity
in the United States. Knobbed whelks and channeled whelks are also
marketed in the States. Fresh whelks are generally available in the
spring and fall. They're also available cooked, preserved in vinegar
and canned. Because of their lack of popularity, whelks may be
difficult to find except in Chinese or Italian markets or specialty
food stores. Whelk is naturally tough and must usually be tenderized
by pounding. It benefits from brief, gentle cooking. The Italians
refer to whelk as scungilli , and the famous scungilli marinara is a
garlicky dish of whelk cooked in a tomato sauce flavored with basil,
oregano and hot pepper seeds.

So now the questions are: who, here, has had it? And is it any good?

[Shadow]

Post by Guatemalan Gedde

Post by Jimmy Two Times
scungilli
[skuhn-GEE-lee]
see WHELK ......
whelk
[HWEHLK; WEHLK]
This member of the GASTROPOD branch of the MOLLUSK family is a large
marine snail. It has a beautiful spiraled shell and a rather tough but
flavorful footlike muscle. Although the waved whelk is found along
America's northern Atlantic coast, it has never gained wide popularity
in the United States. Knobbed whelks and channeled whelks are also
marketed in the States. Fresh whelks are generally available in the
spring and fall. They're also available cooked, preserved in vinegar
and canned. Because of their lack of popularity, whelks may be
difficult to find except in Chinese or Italian markets or specialty
food stores. Whelk is naturally tough and must usually be tenderized
by pounding. It benefits from brief, gentle cooking. The Italians
refer to whelk as scungilli , and the famous scungilli marinara is a
garlicky dish of whelk cooked in a tomato sauce flavored with basil,
oregano and hot pepper seeds.

So now the questions are: who, here, has had it? And is it any good?

Yes, and when it's done right, it's delicious. If it's overcooked, you might
as well dip a rubber super ball in garlic butter and eat that instead. It'll
cost less.

[Guatemalan Gedde]

On Thu, 15 Apr 2004 04:06:28 GMT, "Shadow"

Post by Shadow

Post by Guatemalan Gedde

Post by Jimmy Two Times
scungilli
[skuhn-GEE-lee]
see WHELK ......
whelk
[HWEHLK; WEHLK]
This member of the GASTROPOD branch of the MOLLUSK family is a large
marine snail. It has a beautiful spiraled shell and a rather tough but
flavorful footlike muscle. Although the waved whelk is found along
America's northern Atlantic coast, it has never gained wide popularity
in the United States. Knobbed whelks and channeled whelks are also
marketed in the States. Fresh whelks are generally available in the
spring and fall. They're also available cooked, preserved in vinegar
and canned. Because of their lack of popularity, whelks may be
difficult to find except in Chinese or Italian markets or specialty
food stores. Whelk is naturally tough and must usually be tenderized
by pounding. It benefits from brief, gentle cooking. The Italians
refer to whelk as scungilli , and the famous scungilli marinara is a
garlicky dish of whelk cooked in a tomato sauce flavored with basil,
oregano and hot pepper seeds.

So now the questions are: who, here, has had it? And is it any good?

Yes, and when it's done right, it's delicious. If it's overcooked, you might
as well dip a rubber super ball in garlic butter and eat that instead. It'll
cost less.

Thanks. I'll try it then.

[righter]

Why didn't you say all that two times, Jimmy Two Times? What a gyp.

[Jimmy Two Times]

Post by righter
Why didn't you say all that two times, Jimmy Two Times? What a gyp.

I'll go get the scungilli, get the scungilli.

[righter]

Post by Jimmy Two Times

Post by righter
Why didn't you say all that two times, Jimmy Two Times? What a gyp.

I'll go get the scungilli, get the scungilli.

LOL