A different recipe for a Thanksgiving dinner

[Guest guest]

*9 feet, 1 inch - 97 lbs.

 

DEEP-FRIED FLORIDA RATTLESNAKE

 

1 medium-sized rattlesnake (3-4 lbs.), cut into steaks

1/2 cup flour

1/4 cup cornmeal

1/4 cup cracker crumbs

1/2 cup milk

1 egg

1/4 teaspoon garlic powder (not garlic salt)

1 teaspoon salt

dash! pepper

 

Mix dry ingredients. Whisk milk into beaten egg and use to dip snake steaks.

Then coat them with dry ingredients. Fry, uncovered, in 400 degree oil until

brown.*

 

 

 

 

 

 

 

 

 

 

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Version: 7.1.362 / Virus Database: 267.13.4/175 - Release 11/18/05

 

 

 

 

[Guest guest]

Yep, that's different...

I'd be tempted if I could find me a Florida Rattler, unfortunately we only

have California Rattlers here and I'm sure the east/west coast difference

would make it taste totally different. So, If I can't have Florida Rattler,

guess I'm stuck with boring old Turkey and Dressing... DANG!

ROFLMAO!

K

 

On 11/18/05, Neysa Dormish <neysa wrote:

>

>

>

> *9 feet, 1 inch - 97 lbs.

>

> DEEP-FRIED FLORIDA RATTLESNAKE

>

> 1 medium-sized rattlesnake (3-4 lbs.), cut into steaks

> 1/2 cup flour

> 1/4 cup cornmeal

> 1/4 cup cracker crumbs

> 1/2 cup milk

> 1 egg

> 1/4 teaspoon garlic powder (not garlic salt)

> 1 teaspoon salt

> dash! pepper

>

> Mix dry ingredients. Whisk milk into beaten egg and use to dip snake

> steaks.

> Then coat them with dry ingredients. Fry, uncovered, in 400 degree oil

> until

> brown.*

 

 

--

> Cheers!

> Kathleen Petrides

> The Woobey Queen

> Http://www.woobeyworld.com

 

 

 

[Guest guest]

Woobey Queen wrote:

 

> Yep, that's different...

> I'd be tempted if I could find me a Florida Rattler, unfortunately we only

> have California Rattlers here and I'm sure the east/west coast difference

> would make it taste totally different.

 

You dont know til you try, though. ;o}

 

> So, If I can't have Florida Rattler,

> guess I'm stuck with boring old Turkey and Dressing... DANG!

> ROFLMAO!

 

Well darn!!! I thought this was more up Butch's alley than yours though!!

LOLOLOL

Neysa

[Guest guest]

Hey, I'm open to new experiences... but I want someone ELSE to cook it and

take the first bite... iffen they don't keel over after 15 minutes, THEN

I'll try it! ;-)

K

 

On 11/18/05, Neysa Dormish <neysa wrote:

>

> Woobey Queen wrote:

>

> > Yep, that's different...

> > I'd be tempted if I could find me a Florida Rattler, unfortunately we

> only

> > have California Rattlers here and I'm sure the east/west coast

> difference

> > would make it taste totally different.

>

> You dont know til you try, though. ;o}

>

> > So, If I can't have Florida Rattler,

> > guess I'm stuck with boring old Turkey and Dressing... DANG!

> > ROFLMAO!

>

> Well darn!!! I thought this was more up Butch's alley than yours though!!

> LOLOLOL

> Neysa

>

> --

> Cheers!

> Kathleen Petrides

> The Woobey Queen

> Http://www.woobeyworld.com

 

 

 

[Guest guest]

Tastes like chicken, they all do. I've had several Thanksgiving

dinners with the Seminoles here (private home) and they have had fried

gator, fry bread (could make a meal of just that), one time

rattlesnake (on the West Coast of Fla.), other stuff I didn't ask what

it was (possum, maybe?). Turkey, too! Also ate with some Calusa in CA,

and hosted a Thanksgiving dinner for a Mohawk Princess when I was 19

(she was dating my bro.) Guess being close to Native Americans most of

my life opened the world of " different " Thanksgivings and other meals

to me. BTW, I served her turkey ;-)

 

A friend now works for the head of the Seminoles, helping run their

new Hard Rock hotel, gambling emporium. I'm sure it'll be all

sanitized Turkey American style, and I should drop in just to enjoy

the irony. No, better not. The stench of the cheap cigarrettes and the

vision of the old ladies in polyester gambling away their SS checks on

Thanksgiving in an Native American HR hotel might cause me to faint in

shock -- from laughing and crying at the same time. I'm hoping for my

new stove (old one shorted out by hurricane) to be delivered on

Monday, else I'll have to roast the turkey breast in what I've been

using as my mini-oven for weeks -- a big wok. Made a great one-layer

chocolate cake in it last night. Off to have some and some coffee.

 

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[Guest guest]

I've ate rattle snake in 3 different states/areas and it all tasted pretty much

the same. Only difference was the spices and seasonings used

Paula .......... in Michigan

I used to have super powers but my therapist took them away

 

Yep, that's different...

I'd be tempted if I could find me a Florida Rattler, unfortunately we only

have California Rattlers here and I'm sure the east/west coast difference

would make it taste totally different. So, If I can't have Florida Rattler,

guess I'm stuck with boring old Turkey and Dressing... DANG!

ROFLMAO!

K

 

On 11/18/05, Neysa Dormish <neysa wrote:

>

>

>

> *9 feet, 1 inch - 97 lbs.

>

> DEEP-FRIED FLORIDA RATTLESNAKE

>

> 1 medium-sized rattlesnake (3-4 lbs.), cut into steaks

> 1/2 cup flour

> 1/4 cup cornmeal

> 1/4 cup cracker crumbs

> 1/2 cup milk

> 1 egg

> 1/4 teaspoon garlic powder (not garlic salt)

> 1 teaspoon salt

> dash! pepper

>

> Mix dry ingredients. Whisk milk into beaten egg and use to dip snake

> steaks.

> Then coat them with dry ingredients. Fry, uncovered, in 400 degree oil

> until

> brown.*

 

 

 

 

 

[Guest guest]

Woobey Queen wrote:

 

> Hey, I'm open to new experiences... but I want someone ELSE to cook it and

> take the first bite... iffen they don't keel over after 15 minutes, THEN

> I'll try it! ;-)

> K

 

 

Hey! I already did!! Your turn!

Neysa