<< does anyone here actually *eat* escargot? >> Of course! The fresh ones are better than the canned ones, and frozen are better than canned. Lotsa chopped fresh garlic, butter w/a drop or two Pernod. Broil them until bubbly! Fresh warm banquette dipped in the remaining butter in between bites of escargot is heaven. I add a little dash of white pepper as well. You don't want to kill the lovely flavor.....same as with lobster. If you want to use fresh snails (live) you let them cleanse in a box of cornmeal for a few days prior to picking. There are escargots farms here in California. Mary-Anne