hi, personly I don't think I want eather one.
----- Original Message ----- 
From: "Sherri Crum" <[email protected]>
To: <[email protected]>
Sent: Thursday, June 04, 2009 6:40 AM
Subject: [RecipesAndMore] Re: How to Cook a Rattlesnake


>
> Hi Delma,
>
> This post reminded me of what is taking place here--with the hockey
> games, they are cooking octapus.
>
> On 6/4/09, Delma <[email protected]> wrote:
>>
>>
>> How to Cook a Rattlesnake
>> : The meat will taste much like other dishes, depending on the way
>> it is fixed, seasoned, and cooked. Prepared like fish with corn meal, it
>> will remind you of fish. Prepared like chicken, with a flour dip, it will
>> taste strikingly like chicken. It can be smoked, broiled, boned for 
>> gumbo,
>> made into paté or prepared any other way the cook prefers. The simplest 
>> is
>> sometimes the best. Many people prefer this old fried chicken recipe:
>> Ingredients:
>> 1 rattlesnake
>> Baking soda
>> Flour
>> Salt and pepper to taste
>> Vegetable oil
>> Method:
>> Skin, gut, clean, and cut snake into serving sizes desired,
>> maybe three inches long. Dip all in baking-soda-saturated water. Remove
>> excess soda-water mixture. Roll pieces and coat in flour, salt, and 
>> pepper.
>> Season with anything else, as desired. Fill a skillet with vegetable oil 
>> to
>> about one inch. Heat from medium to medium high. Carefully place pieces 
>> in
>> the skillet, being careful to allow space between pieces. Fry until 
>> tender
>> throughout (or floating if in deep oil). Don't worry about venom; it is
>> contained in the jaw of the snake and was removed with the head. So 
>> please,
>> do not cook the snake with the head or rattle on. If the snake has been
>> bitten by another snake, all venom will be removed in the cooking 
>> process,
>> maybe. But, then again, it's always better to check this out first; just
>> ask the snake.
>>
>>
>> >
>>
>
> >
> 


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