rattlesnake.
now that is something I have hunted and eaten and used the skin of.
growing up in central Texas, we had many rattlers on our farm and did, indeed, take them for skins and to cook. fried, grilled, cooked into a spicy chilli (no beans. I am Texan when it comes to that).
thing is, pythons seem to accumulate the heavy metals of an apex predator that rattlers don’t.
and, no. it does not taste like chicken!
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We get Spider Crabs congregating in some areas of the bay every year to moult. Many, many pairs of ragged claws scuttling across the floors of silent seas. It’s pretty disturbing to see.
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Thoroughly enjoyed that, and the filipino roast pig reminds me of porchetta.
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i kind of like sour cream and onion crickets and cricket flour is a bland and inoffensive way to boost protein in any number of applications.
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Dammit, I know two markets for picking up decent crispy bbq pig in Chinatown (NYC). I haven’t stepped foot in that neighborhood for almost year.
I miss that stuff.
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Me too, friend. I was just bitchin’ to my love last night about missing all the little things like impulsively going out to eat, going to a ballgame, hanging in the back yard with friends.
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BTW, rattlesnake tasted a little like fish.
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Had Brussels sprouts with bacon and balsamic glaze for dinner last night. It’s all on stovetop and one of our favorite sides, but last night we turned it into a full meal by serving it on wild rice with a chopped, spicy pickled egg. Felt kind of eastern European, tasted quite delicious.
Lately I’m really into recipes that take a little bit of meat and stretch it into a big dish like this (this recipe used only 2 slices bacon for about 3-4 main servings). If anyone has any recommendations, please share. 
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Thanks to the lebanese immigrants this salad is very popular here. It is refreshing and perfect for summer days. It is not the original recipe, but it is a local version.
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Yum!
The video also reminded me of a good trick I learned from Pepin videos a while back (but can’t find online). Folding a damp cotton dish towel and putting it under the cutting board stops all the sliding around. It’s totally worth it when doing a bunch of chopping like this!
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Thank you! It is so simple and yet very effective.
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Doesn’t even need to be damp. Standard practice in commercial kitchens for keeping shit from sliding around. Especially since you’re mostly working on stainless steel tables that got no traction.
You do want it to be folded rather thin, and spread as wide as possible. Otherwise shit gets unstable.
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Thank you for sharing this recipe. I now can make this. Cheers
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Yes! We do this and now I remember that it came from Jack. ( As Julia called him )
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Next time I will try this one:
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well that got my attention!
too bad the site is Boinged. error says “Too many requests”
will bookmark and try later!
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I wonder why…Was the fudge to blame?
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Here’s a link
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