Is the "eastern taipan" just the old "taipan"? -- Life's getting too bloody complicated! :-(
Last time I checked, the going rate was $20 per "incident" here.
It's still under the mop bucket? ;-)
Somewhat more than 30 years ago a mate and I attempted to skin a 17 foot python that had been raiding the rellies' chook pen. The flesh was beautifully white and "clean" looking. We would have been tempted to try it, but the animal had been dead since the previous evening and this is the tropics. (I might add we only got half the skin; but it was still enough for belts, handbags and shoes for a couple of female rellies.)
ObFood: Stolen from More Road Kill Cookery by Phil Mosies found at:
Barbecued Black Snake This is a meal I have actually eaten at a mad Bush Party, during the '80s. This is another recipe that requires minimal damage for good results. The one that we ate was accidentally stepped on a few times (they weren't protected at that time).
Firstly, after making sure the snake is dead, remove its head a few inches behind the eyes. Slit the snake's underbelly and remove the vein. Peel the skin off like a rubber glove, exposing beautiful white flesh. Cut the meat into 4 inch long portions and chuck it on the barbie, splashing with generous amounts of white wine while turning, and in between mouthfuls... a good cook should never dry out!
Snake flesh has the taste of chicken and the flaky texture of fish, and cooks as quickly as fish. 5/5 Yum
It "has the taste of chicken"? Why am I not surprised?
Cheers, Phred.
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