Cicadas - selecting, storing, consuming and affinities

[rworange]

From this link:
http://www.downtoearthgardenclub.org/index.php?option=com_content&task=view&id=15&Itemid=29

Selecting:
"The time to get out there is just as the final molt takes place, usually in the early morning. The cicadas at this stage called tenerals are the inland equivalent of a soft-shelled crab, creamy white and eminently edible."

Females are preferred as the egg-filled abdomen adds a little extra.

Storing:
Refridgerating will slow maturation. They can be frozen but the texture will change and frozen cicadas shouldn't be used in recipes calling for fresh.

Consuming
- dry roast on a cookie sheet at 350 degrees for five minutes. Or use hot rocks for authenticity. Dipping sauces suggested are honey mustard, soy sauce, catsup or melted cheese. They can also be coated with honey or chocolate
- coarsly grind for a nut substitute
- make flour from a fine grind
- boil and coat with red pepper, garlic and ground bay leaf
- use in stir fries
- deep fry (recipe on link)

Affinities: garlic, ginger, bay leaf, honey, red pepper, soy sauce, chocolate, catsup, cheese

Really ... looking for recipes that use ground bay leaf has led down some ... different ... paths.

Previous Cicadas reports:

First, Catch Your Cicada
http://www.chow.com/grinder/2896

17 year Cicadas coming soon - how to cook?
http://www.chowhound.com/topics/296441

can you eat cicadas???
http://www.chowhound.com/topics/297005

Cicadas Redux
http://www.chowhound.com/topics/297152

[Sam Fujisaka]

Same for the white grub adults we eat in Mindanao, Philippines. The grubs (a pest of upland rice) all become adults at the same time once a year or once every two years. They swarm in a particular species of tree, allowing for harvest and deep frying. Very good. Plus rice farmers get some revenge.