I don't have recipes for illegal immigrants.
Posted on 01/30/2012 6:07:54 PM PST by ConservativeStatement
“Pythons wiping out Everglades mammals, study finds”
And now for something completely different.
If you really want to get the Cajuns interested, tell them they're out of season ;^)
Lots of photos of big Glades pythons in this gallery:
http://news.yahoo.com/pythons-apparently-wiping-everglades-mammals-201541112.html
hang any of my former farm cats from that pole and you would enjoy python meals forever ... their meows sounded like "here python, here python"
Laughed out loud. “Honey, we’re having Mexican tonight.”
“Pythons wiping out Everglades mammals, study finds”
well, with no food then the snakes will die off or will they start eating humans ?
Good ole invasive species. This one doesn’t even need the shovel and shut up parts.
There are enough experienced swamp hunters in the south to clean the Everglades up in a year or two.
After all - In Florida they go in and take alligators out at night and that’s not exactly a sissy sport.
All the state needs to do is put a decent bounty on the snakes.
Maybe they could ship a few to Louisiana to take care of the nutria eating up the marshes.
Then Louisiana can ship the snakes to Texas— for Tony Lama to make boots.
For snake I'd recommend something based on wine or champagne. Finish it with a bit of butter, a bit of fresh sage and time, and perhaps a few capers. Not fancy, but should be pretty tasty.
“Be prepared to rescue the yankees.”
Why? They are an invasive species - like kudzu.
Crap. “Time” should be “thyme”.
Say '61 or so if someone else is paying for it.
Sage covers a lot of sins, and if you use box wine and save the bottled stuff for the staff party, who's to know?
/johnny
Florida does have a state funded program to catch them. I don’t know what they do with them.
Obviously, the snakes may be outbreeding the pace of the catchers.
Lots of good eating in those big ones. I found on the web that someone compared it to delicate port tenderloin with the texture of swordfish. I am sure its skin will make good handbag material. Bon appetite!
OK you lost me at “chasseur”. And if you make a sauce out of either of those wines someone, somewhere will find you and slap you silly.
At the Lurker Compound it’d be a Korbel, probably the Natural if I went with champagne. Otherwise it’s the 9 dollar bottle of Whatever white. Since everyone says the damned things taste like chicken, toss in a bit of chicken stock to reinforce that. Then like I said, toss some butter in it, hit it with fresh sage and thyme, and garnish with some capers and yell “come and get it”.
If they don’t eat it, eff ‘em. I will.
I did make a couple gallons of really nice venison stock this week. A buddy of mine was kind enough to give me a big pile of leg and breast bones with nice chunks of meat still attached. He was decent enough to include some lovely doe backstraps, too. I traded a couple quarts of stock for them.
We roll the straps in finely ground coffee and black pepper before searing them, tossing them in a hot oven, and yanking them out very rare. That stock is going to be the base for our sauce. I’m thinking something with blackberries or cherries.
Any thoughts on the subject would be greatly appreciated. Just don’t use any of them fancy french words or anything...
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You know it's going to smell bad, and not be taken care of, so they invented 'chasseur' style to cover the fact that they had gone on a 3 day bender AFTER shooting the grouse and left them hanging on the front porch. And then remembered them.
The open secret is that everyone uses whatever cheap wine they can find in the actual sauce after pointing out that a Cotes du Rhone is SPECIFIED by the recipes.
And, of course, the good stuff gets opened at the staff party while the dinner guests are at hospital, being pried off the crapper, or just blind drunk.
But I'm not cynical. Not me.
/johnny
I don't have recipes for illegal immigrants.
Go easy on the heavy spices if the meat is actually good. Personally, I think any fruit with a pit in the middle is good for a base for a sauce.
And of course, taste, taste, taste.
Add your bloody drippings off of the super-rare, barely noticed the fire backstraps to your sauce and reduce it SLOWLY.
Adjust as required.
/johnny
/johnny
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