The Old Folks Home

[subhanalah]

The european viper or adder (vipera berus) is our only poisonous snake. We also have grass snakes (natrix natrix), and a few lizards, like zootoca cicipara, and the snake resembling slow worm (anguis fragilis). Karin was bit in the butt a few summers ago by a viper. And then we have these: This guy is a dwarf caiman, and can be found at Korkeasaari zoo in Helsinki. Not something you'd find in the wild though.

no one, anywhere, has poisonous snakes. All snakes are good to eat.

 

[ronott1]

Mine is both a cooker and a canner but I've never actually cooked in it. What do you make in it?

My next one will be an American brand that doesn't require a new seal each year.

I can make chicken stock that is amazing in one hour. I can then pressure cook chicken breast in 8 minutes. While the chicken is pressure cooking, I can boil the veggies, shred the chicken and add the veggies and have soup cooked very quickly.

Pressure cookers get hot enough to do something called the mallard reaction so you do not need to brown meat.

This is a different recipe from the above method but it is very tasty.

I substitute spicy diced tomatoes for the salsa in the recipe:

 

[subhanalah]

Want to mail me some baharat?

are there any Asian (Indian) stores near you? Perhaps do a Google search with "halal" and your city/state. From my understanding, there's a huge variation in just what comes in this stuff, the cheaper stuff even having MSG (blech) in it.

 

[superchemicalgirl]

are there any Asian (Indian) stores near you? Perhaps do a Google search with "halal" and your city/state. From my understanding, there's a huge variation in just what comes in this stuff, the cheaper stuff even having MSG (blech) in it.

There's not much here halal with the exception of some Somali stores in Lewiston. We have no significant Asian population. I'll try Amazon.

 

[Lacy Blues]

no one, anywhere, has poisonous snakes. All snakes are good to eat.

I'm going to have to disagree with that statement unless you mean as a pet. There are poisonous snakes here, though I personally haven't seen them, others have. Some people do keep poisonous snakes though I'll never understand why.

 

[Wisher1000]

Quote:
Subhanalah was making a funny! She meant that none are poisonous if you EAT them!

 

[The Yakima Kid]

There's not much here halal with the exception of some Somali stores in Lewiston. We have no significant Asian population. I'll try Amazon.

I have a number of recipes for Baharat, and here is one I use when in rural Nevada.

Baharat (Middle Eastern Spice Blend)

Save Print
: The Daring Gourmet, www.daringgourmet.com
Cuisine: Middle Eastern
Ingredients

• 1 tablespoon black peppercorns
• 1 tablespoon cumin seeds
• 2 teaspoons coriander seeds
• 1 teaspoon whole cloves
• ½ teaspoon cardamom seeds
• 1½ tablespoons paprika
• 1 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg

Instructions

1. Heat a small skillet over medium-high heat and dry roast the whole spices/seeds (set aside the paprika, cinnamon and nutmeg) until they become very fragrant, about 3-5 minutes, tossing regularly to prevent scorching. Transfer them to a bowl and allow them to cool completely before grinding them in a spice or coffee grinder along with the paprika, cinnamon and nutmeg. Keep stored in an airtight glass jar.

Read more: http://www.daringgourmet.com/2013/06/17/baharat-middle-eastern-spice-blend-2/#ixzz3BL0uZTwG


And another from epicurous:

it again
833saved to
recipe box
1 reviews
add a review
yield
Makes 1/4 cup
active time
10 minutes
total time
10 minutes
The herb-and-spice blend would also be terrific with eggplant or lamb.

Ingredients

add to shopping list

• 1 1/2 tablespoons dried mint
• 1 tablespoon dried oregano
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground nutmeg

Preparation

Using pestle or blunt end of wooden spoon, mash all ingredients and 1 tablespoon freshly ground black pepper in mortar or small bowl 2 to 3 minutes. DO AHEAD: Can be made 1 week ahead. Cover and chill.


And a simpler one from food.com

Ingredients:

Yield 2 cups

Units: US |

• 4 tablespoons ground black pepper
• 2 tablespoons ground coriander
• 2 tablespoons ground cinnamon
• 2 tablespoons ground cloves
• 3 tablespoons ground cumin
• 1 teaspoon ground cardamom
• 4 teaspoons ground nutmeg
• 4 tablespoons paprika

Directions:


I have been known to store it in the freezer.

1. Combine all the ingredients together till well mixed.
2. Store in an airtight jar and keep away from direct sunlight.

 

[subhanalah]

I'm going to have to disagree with that statement unless you mean as a pet.  There are poisonous snakes here, though I personally haven't seen them, others have.  Some people do keep poisonous snakes though I'll never understand why.

Subhanalah was making a funny!  She meant that none are poisonous if you EAT them! 

all snakes are good to eat. By definition NO snakes are poisonous.

Many snakes are venomous. Chicken people have their pet peeves (must have rooster for eggs, fertilized eggs have chicks in them, etc.) This is one of the herpetological and herpetoculture community's biggest pet peeves.

http://ufwildlife.ifas.ufl.edu/venomous_snake_faqs.shtml

HomeDr. Steve A. JohnsonResearchStudentsPDF Library

Frequently Asked Questions About Venomous Snakes

[...]

What is the difference between poison and venom? 
If you drink venom, will it kill you?

Poisons are substances that are toxic (cause harm) if swallowed or inhaled [i.e. absorbed into the bloodstream also via the skin]. Venoms are generally not toxic if swallowed, and must be injected under the skin (by snakes, spiders, etc.) into the tissues that are normally protected by skin in order to be toxic. However, we do NOT recommend drinking venom!

 

[The Yakima Kid]

Baharat varies by reason, and from what I can tell, even between families. Here is a description of Baharat from Wikipedia.

Ingredients for a Gulf-style baharat
Typical ingredients of baharat may include:

• Allspice
• Black peppercorns
• Cardamom seeds
• Cassia bark
• Cloves
• Coriander seeds
• Cumin seeds
• Nutmeg
• Dried red chili peppers or paprika

Other variants[edit]

Turkish baharat includes mint as the modal ingredient. In Tunisia, bharat refers to a simple mixture of dried rosebuds and ground cinnamon, often combined with black pepper. In the Arab states of the Persian Gulf, loomi (dried black lime) and saffron may also be used for the kebsa spice mixture (also called "Gulf baharat").
A recipe for baharat is a mixture of the following finely ground ingredients:

• 4 parts black pepper
• 3 parts coriander seeds
• 3 parts cinnamon
• 3 parts cloves
• 4 parts cumin seeds
• 1 part cardamom pods
• 3 parts nutmeg
• 6 parts paprika

The mixture can be rubbed into meat or mixed with olive oil and lime juice to form a marinade.

 

[Lacy Blues]

Oh, I get it. You probably say unlawful instead of illegal, since an ill eagle is a sick bird?