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EXTREME CUISINE

It's not all bad – it just looks that way.


The weird thing about reptiles and amphibians is that they really do taste a lot like chicken. Trust me, next time you have your friends over chuck a few frogs into the chicken stew and see if anyone tastes the difference – just make sure to peel ’em first otherwise the colour gives it away.

Peeled frogs in Cambodia.
Monitor lizard – alive and still kicking (well it would if its legs weren't tied behind its back). Laos.
Frying em makes them hop. Vietnam.
Coiled snakes in China. Yum.

Texas rattlesnake*

1. Find and capture a Western Diamondback Rattlesnake.
2. Kill, skin and remove entrails.
3. Cut into edible portions.
4. Make a batter of flour, cracker meal, salt, pepper and garlic.
5. Roll your snake portions in the batter.
6. Fry in deep fat, heated to a temperature that will ignite a floating wooden match.
7. Fry until meat is a golden brown and eat it!

*Courtesy of the the Sweetwater, Texas, Chamber of Commerce. The Sweetwater Jaycee’s ‘World’s Largest Rattlesnake Roundup’ is held each year in March and hundreds of pounds of rattlesnake meat is cooked and served by Chief Chef Corky Frazier.