After eyeing up the smallish (1" or so) snails in the Chinese markets in Sunset Park, I've been wondering if I can use these guys to make escargot.
My online research turned up information that sounds kind of brutal-- that I need to starve the snails for several days, then salt and press them before I cook them.
Has anyone tried this? Is it worth it? Are the Chinatown snails suitable for this preparation?