boa boa boa boa
- Thread starter xfer
- Start date
Firedwarf
sock puppet
Firedwarf
sock puppet
Draft Dodging Scarecrow
Year of Mao Zedong
it'll eat dead ones and it's probably better so there's no chance the boa'll get bitten, but so far we've just been feeding it live ones. i got disturbed last night because the rat hid in the corner and the snake couldn't find it, so i had to squirt the rat with the mister to get him to run out and be eaten. although i know it's necessary, it still felt kind of mean.
i'll take a video during a feeding one of these days.
i'll take a video during a feeding one of these days.
chupe666
You may enter up to 25 ch
Cornmeal Crusted Snake with Cactus-Corn Succotash
2 1/2 pounds snake, dead
1 cup buttermilk
1 cup cornmeal
1 cup flour
1 tablespoon salt
1 tablespoon chile powder
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 cup vegetable oil
Cactus-Corn Succotash, recipe follows
Using a sharp boning knife remove the meat from the snake by cutting down the back, just slightly to 1 side of the spine from the head to the end. Using the tip of the knife peel the meat from the rib cage. Once you removed the 2 long strips of meat, lightly pound them with the back of the knife to tenderize them. Cut the strips of meat into 1-inch pieces and place in a bowl with the buttermilk. Mix to coat well. In a large bowl combine the cornmeal with the flour and the spices. Heat the oil in a large skillet on medium high heat. Dredge the snake pieces in the flour mixture and fry for 2 minutes or until golden brown and then transfer to a paper towel lined plate. Repeat until all the snake pieces are cooked. Serve with Cactus-Corn Succotash.
Cactus-corn succotash:
2 tablespoons olive oil
1 cactus pad, thorns scraped off, cut into small dice
2 ears corn, shucked
1 red onion, peeled, sliced in rings, grilled with olive oil and chopped in small dice
1 bunch scallions, grilled and chopped
1 chayote squash, sliced 1/4-inch thick, grilled with olive oil and chopped in small dice
1 tablespoon minced garlic
2 tablespoons minced jalapeno
1/2 cup diced red bell pepper
4 tablespoons butter
1 cup chicken stock
1 cup diced, peeled and seeded tomatoes
1/2 cup chopped cilantro
Salt and pepper
Grilling the vegetables first gives another great layer of flavor, however, it is not absolutely necessary. Just omit that step and cook the vegetable right in the pan. In a skillet on high heat saute the vegetables except the tomatoes in the olive oil for 2 minutes. Add the stock and butter and cook until mixture reduces by half. Add tomatoes and seasoning and serve with the warm snake nuggets on top.
2 1/2 pounds snake, dead
1 cup buttermilk
1 cup cornmeal
1 cup flour
1 tablespoon salt
1 tablespoon chile powder
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 cup vegetable oil
Cactus-Corn Succotash, recipe follows
Using a sharp boning knife remove the meat from the snake by cutting down the back, just slightly to 1 side of the spine from the head to the end. Using the tip of the knife peel the meat from the rib cage. Once you removed the 2 long strips of meat, lightly pound them with the back of the knife to tenderize them. Cut the strips of meat into 1-inch pieces and place in a bowl with the buttermilk. Mix to coat well. In a large bowl combine the cornmeal with the flour and the spices. Heat the oil in a large skillet on medium high heat. Dredge the snake pieces in the flour mixture and fry for 2 minutes or until golden brown and then transfer to a paper towel lined plate. Repeat until all the snake pieces are cooked. Serve with Cactus-Corn Succotash.
Cactus-corn succotash:
2 tablespoons olive oil
1 cactus pad, thorns scraped off, cut into small dice
2 ears corn, shucked
1 red onion, peeled, sliced in rings, grilled with olive oil and chopped in small dice
1 bunch scallions, grilled and chopped
1 chayote squash, sliced 1/4-inch thick, grilled with olive oil and chopped in small dice
1 tablespoon minced garlic
2 tablespoons minced jalapeno
1/2 cup diced red bell pepper
4 tablespoons butter
1 cup chicken stock
1 cup diced, peeled and seeded tomatoes
1/2 cup chopped cilantro
Salt and pepper
Grilling the vegetables first gives another great layer of flavor, however, it is not absolutely necessary. Just omit that step and cook the vegetable right in the pan. In a skillet on high heat saute the vegetables except the tomatoes in the olive oil for 2 minutes. Add the stock and butter and cook until mixture reduces by half. Add tomatoes and seasoning and serve with the warm snake nuggets on top.
lizard
Member
azal
love is the answer
chupe666
You may enter up to 25 ch
mousewings
Member
- Nov 21, 2001
- 3,626
- 84
- 48
ChromeLife
askew
ChromeLife
askew
actually yours looks bigger than most of his. He got them all when they where babies. Quantity... or.. girth?
ChromeLife
askew
Similar threads
