Dishing up insects
- Dishing up insects Jul 10, 1998 08:02 PM
ABC news currently has an interesting page up which
should be of interest to all chowhounds -- its is on
eating insects, with recipes which seem skewed towards
katytids. I liked the recipe for sheesh kebab.
There is even a poll to see how you feel about eating
insects. I almost tried grasshoppers (chapulines) when
we were in Oaxaca. As I remember it, I chickened out,
but my wife, more charitably, says they were not in
season when we were there.
Try the url below, while it lasts.
Dishing up insects writes: "I liked the recipe for
Well, I can't say I've ever intentionally eaten insects
before - not even chocolate-covered ants. My sister
reported when she was a kid that she had been riding
her bike and a bug flew into her mouth. She crunched
it, and: "It was sweet."
Do they have chocolate-covered bugs at any of the
premier chocolatiers here? I don't recall.
re: Frank Language
When I was a kid my uncle found some chocolate covered
insects at Macy's and gave them to my grandmother as a
gag birthday gift. He and I tried the caterpillers
(which tasted amazingly like nestle's Crunch) and baby
grasshoppers (the legs got in the way, but I don't
remember the taste that much) but even the dog
wouldn't eat the chocolate covered ants which looked
like they had started to eat their way out of the
re: Jeremy Osner
One of my favorite food books is a queer
piece of Victoriana called ``Why Not Eat
Insects?'' by an eccentric reformer who
believed all the world's hunger problems
could be solved if only people would eat
ants and bees. (Given the aristoratic
English taste at the time for maggotty
Stilton, it was not as much of a stretch
as you might think.) The paperback facsimile
went out of print a couple of years ago,
but it still pops up now and then.
If any insect-lovers should happen to visit
Los Angeles, the Oaxacan restaurant Guelaguetza
occasionally serves crisply fried crickets with
chile and lime, and the yuppie fusion place
Typhoon has an actual insect menu. Yummmmmmm...
re: jonathan gold
A cookbook with a similar philosphy is Unmentionable
Cuisine, by Calvin W. Schwabe (U Virginia Press, 1979).
His philosophy is also that there is plenty of food in
the world, but people are inhibited from taking
advantage of it by various taboos. There is one
chapter on insects, and extensive treatment of offal,
reptiles, usuually water creatures, household pets, and
the like. I haven't tried any of his recipes, but it
is a good read.