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re: Have a few questions about frying snake (Update pg. 2)
Posted on 3/29/12 at 6:50 pm to GeorgeTheGreek
Posted on 3/29/12 at 6:50 pm to GeorgeTheGreek
i cook snakes the same way i cook my frog legs
you could always slice it up and wrap it with bacon stuffed with cream cheese and jalapenos
you could always slice it up and wrap it with bacon stuffed with cream cheese and jalapenos
0
Posted on 3/29/12 at 8:27 pm to TIGERFANZZ
quote:
Depends, is it water moccasin or ground rattler? There is a huge difference in the process. I always fry my water moccassin like I fry my black panther but I find ground rattler is better if I use the sasquatch method.
positively greatest response ever in history of TD
:bow:
Posted on 3/29/12 at 9:59 pm to AlwysATgr
Dale gave me some good advice about my breading mix that should help keep the scales from sticking. Will try later this week.
Thanks again!
Thanks again!
This post was edited on 4/20/12 at 10:45 am
Posted on 3/29/12 at 10:02 pm to GeorgeTheGreek
quote:
Dale gave me some good advice about my breading mix that should help keep the scales from sticking.
It's Dave, not Dale.
Posted on 4/20/12 at 10:44 am to GeorgeTheGreek
Update:
So I shot Dale an email ... (Didn't see on here that his name was actually Dave .... he quickly corrected me)
Anyway, he told me to remove the scales. I had always thought that if I kept the scales on it would give it a nice "crunchy" texture.
So he said clean the snake by removing the head, guts, and as previously stated the scales. (still disagree with the last one but whatever) Cut into 4 inch sections. Make batter with buttermilk, cornmeal, flower, salt, pepper, lemon pepper, and Tabasco. Dip 4 inch snake sections into batter and deep fry until golden brown.
So I did this and low and behold I had fried snake. Now, for the most part it tasted like chicken but still had some of that "snakey taste" too. My question for you guys thus becomes, how can I get rid of the remaining snakey taste?
Thanks!
Oh, and I got popped a few times. One pop on my finger was pretty bad and blistered.
So I shot Dale an email ... (Didn't see on here that his name was actually Dave .... he quickly corrected me)
Anyway, he told me to remove the scales. I had always thought that if I kept the scales on it would give it a nice "crunchy" texture.
So he said clean the snake by removing the head, guts, and as previously stated the scales. (still disagree with the last one but whatever) Cut into 4 inch sections. Make batter with buttermilk, cornmeal, flower, salt, pepper, lemon pepper, and Tabasco. Dip 4 inch snake sections into batter and deep fry until golden brown.
So I did this and low and behold I had fried snake. Now, for the most part it tasted like chicken but still had some of that "snakey taste" too. My question for you guys thus becomes, how can I get rid of the remaining snakey taste?
Thanks!
Oh, and I got popped a few times. One pop on my finger was pretty bad and blistered.
This post was edited on 4/20/12 at 10:51 am
Posted on 4/20/12 at 11:58 am to GeorgeTheGreek
quote:
Make batter with buttermilk, cornmeal, flower, salt, pepper, lemon pepper, and Tabasco
what kind of flower? Marigold? Roses?
Posted on 4/20/12 at 12:09 pm to iluvdatiger
So what ... i had a moment of crossing over similar words!!!!
This post was edited on 4/20/12 at 12:10 pm
Posted on 4/20/12 at 12:13 pm to GeorgeTheGreek
Did you try marinading the meat to get rid of some of the "snakey" taste? Could help. Just an idea 
Posted on 4/20/12 at 12:53 pm to Matisyeezy
Not exactly sure of a good marinating mix for snake. 
Posted on 4/20/12 at 1:07 pm to GeorgeTheGreek
You are supposed to skin the snake before rfying it.
Posted on 4/20/12 at 1:16 pm to CITWTT
This thread has it all. I keep going back and forth over how much of this is satire, and I still can't figure it out. I have laughed out loud several times at things that may have been said in earnest. Awesome.
Posted on 4/20/12 at 1:17 pm to GeorgeTheGreek
quote:Put the snake in your mouth, George. Suck vigorously until it releases it's juice...that'll get rid of the "snakey" taste for you...
My question for you guys thus becomes, how can I get rid of the remaining snakey taste?
Posted on 4/20/12 at 3:54 pm to OTIS2
That's not very nice Otis. I didn't think getting advice on this board would bring out such perverts.
Posted on 4/20/12 at 4:18 pm to GeorgeTheGreek
Don't posts stupid questions on Fridays and expect a "straight" answer, troll. At least I hope that's what you're doing.Posted on 4/20/12 at 5:06 pm to OTIS2
I originally posted this question on a Thursday, hotshot.
Posted on 4/20/12 at 5:08 pm to OTIS2
hes's not trolling Otis. Chill out you bumpkin
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