Ben Collver wrote to Dave Drum <=-
I've got a bunch of rattlesnake recipes. But never met one in the wild. Copperheads and water moccasins now, that's a whole 'nother story.
Title: Boiled Snake w/Herbs
I'm the opposite. Never seen a copperhead or water moccasin, but i've
met rattlesnakes in the wild. Once while hiking the lower Rogue River, the scout in front of me walked right over a rattlesnake sunning in the middle of the trail. I spotted it, stopped, and hollered. The scout
in front of me became angry that he hadn't seen it. Fortunately, he
had stepped over the snake and not on the snake. We used our walking sticks to "escort" it off the trail.
Living way out west you'd likely never have met a copperhead. They are an eastern/midwestern breed centered in Ohio. I've not seen many and I'm told their bite is seldom fatal. But Idon't care to mtest that idea on a first
hand basis. Water moccasins are aquatic snakes of several types. The bad
boy of those is the cottonmouth variant. All are, like the copperhead, a midwestern, eastern and southeast US variety. I used to encounter them
when fishing along the banks of local streams ... both in the water and
onthe banks. As well as infesting trees hanging over the water.
Here is a completely unrelated recipe.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chili's Southwestern Eggrolls
Categories: Appetizers, Copycat
Yield: 4 Servings
Been to Chili's a few times. Never been impressed. Some of their dishes
look OK. Here's one of their dishes that's a copycat of a copycat. Their version of Outback's Bloomin' Onion.
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Chili's Awesome Blossom
Categories: Appetisers, Vegetables, Sauces, Dairy
Yield: 10 portions
1 lg White onion
2 1/2 c A-P flour
2 ts McCormick seasoned salt
1/2 ts Ground black pepper
1/4 ts Garlic powder
1 c Buttermilk
Oil for frying
MMMMM----------------------DIPPING SAUCE-----------------------------
1/2 c Sour cream
2 tb Ketchup
1/2 ts McCormick seasoned salt
1/3 ts Ground red pepper
1 1/2 ts Horseradish
1/4 ts Paprika
Mix all dry ingredients together.
Cut the top 1/4 off the onion (the top has the stem).
Then peel the onion but make sure the root stays intact.
Carefully slice the onion from the top stopping about
1/2" above the root (take care not to cut through the
root). Slice the rest of the onion like a pie.
Soak the onion in ice-cold water for about 30 minutes
until the onion's petals open up and bloom.
Heat oil to 350ºF/175ºC.
Drain the onion and dip in flour mixture and dust the
onion to cover the onion thoroughly.
Dip onion in buttermilk and back in flour mixture.
Place the onion in the hot oil and fry until golden. Oil
should cover onion.
When done, drain well and place the fried onion on a
plate.
Cut the center out of the onion.
SAUCE: Mix all sauce ingredients together. Serve the
sauce in a small ramekin in the middle of the onion
blossom.
Garnish with paprika and just a dash of red pepper.
MAKES: 10 servings
Author: Stephanie Manley
RECIPE FROM:
https://copykat.com
Uncle Dirty Dave's Archives
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... January 6, 2021. ANOTHER day that will live in infamy!
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)