Reptile & Amphibian Forums

I read a real interesting story from one of the breaders on this site. He had a smaller snake break into a larger snakes cage, and by the time he noticed, it was half way up the larger snakes throught! He was able to pull the smaller snake out, andit survived. I need to find that site. If anyone remembers which one it is, please let me know.

I think it is in Cali, and if my memory serves me, it might have had a cross on the home page?? I have looked at every site on the home page here, and cant find it, PLEASE HELP!

but for my breaded snake, I prefer to use filets. Then you don't have to deal with all the bones. Usually the filets are from bigger snakes, such as Pythons, because the smaller ones, such as DeKayii are difficult to filet.

I use a mixture of All-Purpose flour, a little salt and pepper and some red pepper. Then I dredge the filets in a milk/egg mixture, then in the flour mixture and fry in peanut oil at 375 degrees until golden brown.

You can also use Rattlesnake Steaks. These are made by cutting the skinned Rattlesnake in cross sections about 2" long.

OK..OK...I'm just kidding...everybody hold your fire..I couldn't resist it. I tried...believe me. This thing has been here for 2 days and I've been good.

N/p