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Jul 10, 1998 08:02 PM

Dishing up insects

  • d

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.


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  1. f
    Frank Language

    Dishing up insects writes: "I liked the recipe for
    sheesh kebab."

    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.

    1 Reply
    1. re: Frank Language
      Barbara Hillery

      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

    2. David Gordon published the Eat-A-Bug cookbook this May,
      including recipes for Sheesh! Kabobs, Cream of Katydid
      soup, Scorpion Scaloppine, and Sky Prawns.



      3 Replies
      1. re: Jeremy Osner
        jonathan gold

        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...

        1. 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.

          1. re: Alan Divack
            Frank Language

            Alan Divack writes: >

            Yeah...where do you think the expression "putting on
            the dog" came from?