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These were taken
at the ESA (Entomological Society of America) Eastern Branch
Conference in New Haven, CT. The event was well attended, and
over 50 people sampled the insect fare. It was the first time
I'd served insects professionally; I've done it a few times
Ready to serve with the
pasta (this is my screen-saver)
If you cook it, they
On the plate
What do you think, Mom?
That look of pure bliss says it all
Do we detect a bit of hesitation?
A trio of Maengda
- okay, Lethocerus indicus, the Giant Water Bug, but I just
love the word "Maengda" - in the pan. Though they
might look a bit like cockroaches, they're not related. Not
that there's anything wrong with cooking up some cockroaches
for supper, provided that they've been raised in sanitary conditions.
Nope! He ate the crickets first: way to
Served with a carrot strip [we mustn't forget
More intergenerational entomophagy
Comparing technique. Note cricket
bread on the right; about 30% cricket flour
Two enthusiastic amateur entomologists
breaking into the Maengda
Thai ant pupae with scrambled eggs. Note
a few little ant heads, which are white because they never
fully developed. While this might prompt a heartfelt "Ewww!"
they turned out to be delicious. Everyone who tried them said
The left-over bits. While I've
heard of diners managing to down the whole thing, these insects
are definitely tougher than soft-shell crabs. It would be like
chewing and swallowing a really big, really thick shrimp tail.