Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Food Media & News >
Aug 6, 2014 01:21 PM

Nice crunchy insect?

Are you ready to start snacking on insects yet? I fear I'm not that adventurous.

Jiminy Cricket! Bugs Could Be Next Food Craze!
By Claire Martin
New York Times

  1. Click to Upload a photo (10 MB limit)
  1. I recently ate a fried tarantula (see picture #5

    I do not recommend it for any reason other than novelty. But crickets ground into flour? Yeah, sure, why not.

    1. I just finished reading "Cumin, Camels, and Caravans." There are a few recipes, one for Dates Kneaded with Locusts and Spices, calling for 4 c. of live locusts. However, if live locusts are in short supply in your area, you can substitute salted roasted grasshoppers. The author suggests hot mint or iced hibiscus tea as an accompaniment. And maybe a stomach pump.

      1. I added dry roasted crickets to my backpacking menu thirty years ago when I used to hike in Yosemite.

        1. I've had chapulinas -grasshoppers- at a Mexican restaurant in San Jose, CA. Crunchy, not really all that different from popcorn shrimp. I've had snails (in France, where everything tastes good, and those freeloaders from my garden) and my opinion is, meh, there are better ways of conveying sauces.