Waiter, there’s a salad in my bugs.
In More Intelligent Life, a new gourmet offering that’s high in protein, low in fat, and available everywhere: Insects.
Stir-fried bell peppers, broccoli, scallions, chilli paste, and roasted Jing Leed crickets. White wine or red?
Marc Dennis who recently founded InsectsAreFood.com insists that bugs “are a much more sustainable protein source than meat. If more people learned to love insects—or love eating them, anyway—pesticide use would be radically reduced, and much of the environmental damage associated with industrial animal farming could be prevented.”
Mmm. I’ve eaten camaru (mole crickets) at Cabalen, and they’re very good. I’m told locusts are delicious. I wonder if people can get past their revulsion towards cockroaches, though. My own policy towards ipis is to terminate them with extreme prejudice. At our high school science fair one team came up with cockroach cookies—I don’t remember if anyone agreed to taste them.
Answers to questions you might be asking, unless you wandered onto this site purely by accident >>>
November 3rd, 2009 at 10:37
Mealy worms (the ones in the pic) taste like kornik when deep fried.
November 3rd, 2009 at 11:58
My friend let me taste Adobong Crickets once. Not bad. Almost tasted like the mammal equivalent. Almost.
November 4th, 2009 at 03:05
wow. Cockroach cookies. Yum! That just reminds me of a team at our high school science fair that tried to make a cockroach bulletin board. While they were grinding and crushing cockroaches with mortars and pestles, I thought it wasn’t for Science, but for Home Economics. I mean, why bulletin board?
Anywho , shouldn’t preparing cockroach cookies be under Culinary instead? Unless, of course, their project was not so much about the taste as it was about its nutritional value. Cockroach cookies with Omega-3 and L-Carnitine: good for the heart, good for the figure!
I’m sorry I’m kinda drunk right now.
November 5th, 2009 at 07:38
gross. cockroach. but the salad pic u posted looks tolerable.