Eating snake meat, snake dishes, a breaded rattlesnake brewed snack recipe, boiled pickled snake with rice, co Pol arabic cobra recipe. Extreme cuisine.

When, many, many years ago, I went to an American high school. A classmate told me and other guys a funny story, in his opinion. One weekend, his father, a well-known and respected doctor in the city, invited guests to barbecue and offered them snake meat strung on skewers, resembling small pieces of fish. It was served with potato salad and plenty of beer.. 

Eating snake meat, snake dishes, a breaded rattlesnake brewed snack recipe, boiled pickled snake with rice, co Pol arabic cobra recipe. Extreme cuisine.

Everyone really decided that it was a fish, although there was something in the barbecue and something from the chicken, though it was harsh. Everyone liked the taste, and many did not refuse the supplement. After eating, the doctor announced that he had cooked, and everyone was happy to eat … a rattlesnake. Telling this story, my friend literally rolled with laughter, especially in the place when some of the guests rushed to the toilet, where they vomited safely.

, quails, abalone and silkworm larvae. Feline meat, as I was told, was not available, although one of its sources, before my eyes, walked confidently between the tables and picked up the fallen pieces.

However, I was assured that there are all seventeen types of snake wine listed on the menu, as well as steamed fish lips with green bamboo shoots, baked fish offal, pork blood and bone marrow with chives, as well as something called Floral Beef Oil rolls – stunned by the choice, I forgot to ask what it is. I decided to stop on the baked snake meat with a special sauce that tasted like sweet soy, on a fried snake with vegetables and a glass of wine. Five snakes. The meat looked like chicken (what else!), And the wine looked like tequila and also burned the throat. I quickly managed to learn how to handle thin snake ribs that looked like fish bones..

In this restaurant I turned out to be the only guilo (overseas devil) and was for other visitors no less exotic than for me – the menu of the establishment. Several people suggested I skip a glass at their table. So I knew the taste of wine from the testicles of five animal animals, dark in color, with a frightening sediment, prepared using the genitalia of a deer, a bull, a ram, a dog and a snake, and not as strong as wine from snakes alone. Ganbei! – exclaimed my new friends, which in the Mandarin dialect means an empty glass, that is, drink to the bottom. Then they poured me more and more…

From time immemorial, snakes have been included in the diet of the inhabitants of South China, especially in Guangdong province (the capital is Guangzhou), where snake meat was glorified by a sage from the time of the Han Dynasty (206 B.C. 25) named Liu An, he said: Whatever nor was the southerner’s meal made from snake meat good; the rest of China will not appreciate it. Later, snake meat also gained popularity in the north, it was mentioned in the description of the famous feast of the emperors of the Qing Dynasty (1644-1911), a gluttonous culinary marathon of 196 dishes, which, they say, lasted three days.

Snakes are usually eaten in the cool season, that is, from the end of September to March: the Chinese believe that the meat of a snake that has hibernated is especially tasty. In addition, the snake is correlated with a positive, bright male principle – yang, the opposite of a negative and dark female principle – yin. The Chinese believe that snake meat (along with many other exotic foods) warms up the blood. Be that as it may, good snake meat is offered to all year round, and its presence or absence is determined only by demand.

In the Snake King Completely Restaurant, demand is year-round, as in the village of Lemat, which is located five kilometers north of Hanoi. People from generation to generation come there to eat snakes. In the eateries located along the bumpy street, you will be offered other outlandish dishes, including porcupine, lizards and raccoon, however it is the signboards with the inscription Tit wounds (Snake meat) that attract the most: people want to feel the healing properties of this reptile suborder.

Imagine yourself as a visitor to one of these places. You sit down at the table, and after a minute an individual of the selected species is brought to you – connoisseurs prefer cobra. She, still alive, is immediately washed in front of you in a basin of water, then one of the two staff members holding the snake makes an incision on her abdomen, a snake heart pops out of it and falls on the plate, where it continues to beat. Blood is poured into a glass and mixed with snake wine, which is prepared from rice whiskey and fermented bodies of several snakes. The last heart is lowered into the glass. A drink is offered even before you place your order. One of the dishes in an exquisite Chinese manner is called South of the Five Ranges with fresh balls of snake meat. Is it possible to refuse this?

Many, however, refuse. Since ancient times, man does not have warm feelings for snakes. Is it not in the form of a snake that the devil appeared to the first people in the Garden of Eden? Didn’t the viper kill Cleopatra? Snakes strike terror into the hearts of heroes and viewers of hundreds of movies. Science claims that out of approximately 2,400 species of snakes, 200 are deadly to humans. Try to figure out which one can kill you and which one can’t. Almost all snakes, both poisonous and non-poisonous, are edible. Asian cobras, South American anacondas, European garden, North American rattlesnakes … Snake venom is only in her head, and therefore meat can be eaten without fear of poisoning. Almost everything is involved. Blood and bile are used to make healthy drinks. Meat is a rich source of protein. A crispy snack is prepared from the skin (deep-fried), shoes, handbags and belts are also sewn from it..

The gastronomic virtues of snakes are most valued. Today, people can afford it, ”says Yip Kwokleung, owner of one of Hong Kong’s specialized restaurants. – They no longer consider snake meat dishes as something exceptional, but consider them as ordinary as oatmeal. At Kwokleung’s establishment, a cup of snake soup costs less than $ 2, and at Snake King Completely more than $ 10 more than dishes that are prepared with the addition of turtle or cat meat. A wide range of prices for snake wine. In 1998, at the Hanoi airport, I gave $ 40 for a half-liter bottle of cobra wine, and three years later in Hanoi and Saigon I saw twice as much bottles, which cost four times cheaper.

Actually, the meat of snakes is almost everywhere offered at a very reasonable price. In Jakarta, after eating a dish of cobra meat cooked in three different ways (satay, baked and fried in oil with vegetables), I bought a few packs of meat of the same cobra, but dried and crumbled, for use as seasonings. In general, a dinner for two, including snake wine with blood and beating hearts, cost me less than $ 10. In Europe, the use of snakes in cooking also has a long history, although a hundred years ago their level of consumption decreased significantly.. 

The recipes of that time are varied. The viper can be freshened and gutted, after which, if desired, cook with herbs, stuff capon with it, boil broth, make aspic, cook oil, etc. Louis XIV controlled the sale of viper meat – he granted the right to sell it only to doctors and pharmacists.

Snake meat is enjoyed not only by weekend extremes and the middle class. In the 90s of the last century, only Hong Kong restaurants, satisfying local demand, imported about 50 thousand snakes annually. In the American West, there were at least 50 restaurants offering rattlesnake steaks and chili sauce to their customers. No fewer were in some Asian cities (not to mention Chinese), where large Chinese communities settled. The situation is different in the jungles of Equatorial Africa, Central and South America, as well as in rural areas of Southeast Asia, where snakes are an unremarkable product consumed not as something special, but everyday, if available, along with the meat of monkeys and rodents , with larvae and insects.

In Latin America, other dishes sprinkle with salt from a rattlesnake at least once a day. To prepare it, the snake (rattles and everything else) is finely cut and covered with salt. Six months later, dried meat is discarded, and what remains is used as salt. In addition to cooking on skewers or on the grill – the most common methods – both in Asia and in many parts of Africa and both Americas, they usually cook soup or make a stew from snake meat. Which are sometimes difficult to distinguish, since the ingredients can be the same, the difference is only in the amount of water. Sometimes soups (stews) – often in tropical areas – are seasoned with arrowroot, rice, tapioca, and other starchy foods. In other places, snake meat is simply boiled with vegetables and seasonings..

Breaded Rattlesnake Snack Recipe.

Kill the snake and hang it by the tail for an hour, having previously cut off its head. Refresh and gut. Cut into pieces, which are then soaked for 2 hours in milk. Roll the pieces in cornmeal or breadcrumbs, or in a mixture thereof. Deep-fry. Serve with hot Louisiana sauce, texas pepper sauce or tartar sauce.

Pickled Snake Cooked with Rice.

Refresh the snake and cut its meat into chopsticks with chopsticks. Sliced ​​in a mixture of soy sauce, garlic, ginger and bourbon whiskey. Then put the meat on partially cooked rice and continue cooking until both are cooked..

Cobra a la Pol Pot recipe.

A female cook from Pailin flashed a white-toothed smile, hit the boiling cauldron with a scoop and said.

I made cobra for Pol Pot. Continuing to stir the cooking, she dictated the recipe, as if reading from the Khmer Rouge cookbook:

First, you need to kill the cobra. Then cut off her head and hang it out of the reach of children on a tree so that the poison dries in the sun. Express the blood into a cup and serve with white wine. Finely chop the cobra meat and mashed with a handful of peanuts. Add boiling water, grape leaf, lemon grass and ground yellow ginger. Simmer for one hour. It turns out a serving for one person.

Based on the book Extreme Cuisine.
Jerry Hopkins.

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