THE FEARLESS FACTOR

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THE FEARLESS FACTOR OF EDIBLE INSECTS. TEXT Chad Beer
Are edible insects always going to be relegated in the U.S. to stunt eating? What are we missing as we shoo entire species from our frying pans and dinner plates?  We got our hands on some edible larvae and grasshoppers and dug in.

 

 

FIRST IMPRESSION: The snacks look like they’re squirming and scuttling as you reach into them.  Best to avert the eyes.

SECOND IMPRESSION:  They’re almost too easy to eat.  All but flavorless, larvae and crickets are pure crunch, tasting like whatever seasoning they are coated with. When cooked, whatever flesh a grub or grasshopper has is eliminated, leaving just crispy husk. No need to steel yourself for guts or a meaty chew.

Larvets bring to mind hollow chow mein noodles, but less greasy and more brittle.  They crumble easily as if they’re made of popcorn hulls, and practically dissolve to nothing in seconds.

Crickettes are a bit more substantial, but nowhere near as hard as, say, a CornNut or even a roasted soybean.


Not bad at all.  Easily found online, grubs and grasshoppers are a nutritious way to mindfuck your guests at a dinner, party or potluck.

 

How to serve them?

 

As snacks, with a dip, nuts, or party mix.


In a salad as a subtle alternative to bacon bits.


On an ice cream sundae, chocolate covered larvae and crickets are a great way to add crispy jolts to dessert.


In lollipops!

 

These and more edible insects are available at http://hotlix.com





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