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. > > > > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
