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The Daily Dish
May 24, 2013 -- National Escargot Day
Snail eating has been with us for a very long time. By the time the Greek and Roman cultures came around it was considered a delicacy. Many different kinds of snail are edible -- the largest ones, in Africa, can be a foot long -- but it is wise to clean them, internally, before eating. This can be done through a week of fasting or purging (such as feeding them cornmeal in a controlled environment). Snails are sometimes fed dill during this period, to impart a pleasant flavor. The technical term for snail farming is heliciculture.
May 23, 2013 -- National Taffy Day
Taffy dates back more than a thousand years. By the 1840s traditional taffy and taffy-making had migrated to the United States. When a boardwalk taffy shop flooded, the owner dubbed his product "saltwater" taffy and the name has stuck ever since. By the 1920s there were more than 450 companies manufacturing saltwater taffy.
May 20, 2013 -- National Quiche Lorraine Day
The recipe originally came from a medieval German kingdom called Lothringen. The French subsequently changed the name of that region to Lorraine. Here's Sally's recipe for the savory custard pie, originally cooked in a cast-iron pan, we call Quiche Lorraine.
May 19, 2013 -- National Devil's Food Cake Day
Pam Williams' little secret for Devil's Food Cake.
May 17, 2013 -- National Cherry Cobbler Day
All about cherries.
May 16, 2013 -- National Coquilles St. Jacques Day
Here's a recipe for this French scallop dish.
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