Entomophagy

For all your pre- and post-PAW food and beverage recipes. Just because it keeps you alive doesn't mean it shouldn't be tasty.

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Entomophagy

Post by kyle » Tue Nov 28, 2006 3:07 pm

Anyone try this?

I did once several years ago. I followed a friend's recipe and tried mealworms. I picked them up at a pet store then placed them in some oatmeal for a while to get the saw dust and other crap out of their digestive system. He suggested apples but that just sounded like it would make a nasty mess. I then simply sauted them with some stir fry. With enough soy sauce they don't really taste like anything. The texture was a bit alien though.

Anyway, I ran into an entomophagy website looking for stuff on amino acids and it got me thinking about it again. Great source of protein and tastes great!

Here are some ideas:
http://growabrain.typepad.com/growabrai ... index.html
http://eat.bees.net/
http://www.manataka.org/page160.html

P.S. I lied about the "tastes great" part.

There was a display about entomophagy at the http://www.butterflyhouse.org/ in st. Louis a couple years ago. I got to try chocolate covered grasshoppers, cajun spiced grub worms and candied ants. They all tasted much better than what I made with meal worms.
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Post by Ben » Tue Nov 28, 2006 3:15 pm

I have only tried the candies. I am sure I could get my boys to eat worms. I may try it.
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Post by orphan40 » Tue Nov 28, 2006 3:25 pm

I know I shouldn't knock it until I tried it but....eeeeeewwww.
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Post by Creaux » Tue Nov 28, 2006 3:37 pm

Entomophagy is my new word of the day.

Pity I'm delivering pizzas tonight >;D
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Post by Doctor Jest » Tue Nov 28, 2006 4:52 pm

I think I'll pass, Pumbaa.

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Post by electrichead zero » Tue Nov 28, 2006 5:24 pm

I also have only tried candy coated insects.

This reminded of a random story. We were having some problems at one of the resaurants I was managing. The chemicals we were using on the floor were making these huge water bugs(same family as roaches) come out of the pipes. These things were about 3 inches wide and 4-5 inches long. The first few scared the hell out of my waitresses( I can't express in words how funny it was to watch a bunch of Hooters girls scrambling to get on top of the tables). Long story short, one day one of my cooks comes out trying to catch one of these things in a dust pan. With our combination of broken English and bad Spanish, he explained that they are a very popular food where he was from and he hadn't had one in years. He though I might let him cook it on the grill.

If he had caught it, I would have tried it, but it probably isn't the sort of thing I would go after myself.
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Post by zXzGrifterzXz » Tue Nov 28, 2006 6:15 pm

I happen to be a big fan of chocolate covered grasshoppers. When I was growing up one of my good friends was from a first generation Greek family and I spent enough time at his house that I ate there often. Needless to say, I have eaten all manor of foods which most people have only ever seen on "fear factor".
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Post by 66606 » Tue Nov 28, 2006 6:34 pm

I've eaten ants, worms, locust, grasshopper and meal worms, deep fried scorpions as well but I think they were over cooked because they tasted like burnt prawn.

Worm soup isn't bad is you dry them out by the fire first then grind them up to put with other stuff.

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Post by Brash » Tue Nov 28, 2006 9:28 pm

I've always wanted to try honey jar ants. You know, those little buggers who get force fed by the rest of the colony until their abdomens are swollen with sugar to feed the nest through the winter. You just snap off the abdomen and eat them like candy.
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Post by KotaLu » Tue Nov 28, 2006 10:11 pm

When i was a kid... this is kinda gross... i had a friend who would eat earth worms... he would literally put them inhis mouth and chew... i can only imagine the grittiness.. shudders...
On a dare... i swallowed one (no sarcastic comments please, about swallowing and worms, mkay...)
chocolate covered grasshoppers and ants... well, they are covered in chocolate...

i don't think i could eat the mealworms, tho... i think the texture would make me puke...
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Post by orphan40 » Wed Nov 29, 2006 11:22 am

I ate the worm at the bottom of a bottle of mezcal. Does that count?
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Post by zk188 » Wed Nov 29, 2006 7:59 pm

meal worms are great dry roasted with cajun seasoning dont ask me why i know that.
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Post by Gregoriev » Thu Nov 30, 2006 11:59 am

I happen to be a big fan of chocolate covered grasshoppers. When I was growing up one of my good friends was from a first generation Greek family and I spent enough time at his house that I ate there often. Needless to say, I have eaten all manor of foods which most people have only ever seen on "fear factor".


I am from a Greek family, what in the hell were they feeding you there!?

Greek people dont eat bugs last time I checked. Maybe I am just reading your post wrong, but you are implying that Greek people in fact consume chocolate covered grasshoppers because your first generation Greek friend served you foods that most people have only ever seen on "fear factor".

Maybe it's just me, but you seriously should consider re-wording your post unless of course you actually meant to say what I think you said. And if you did mean it that way, you are wrong.
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Post by The Ron » Sun Dec 03, 2006 8:41 pm

Maybe they're from the other side of the Grecian tracks. :)
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Post by zXzGrifterzXz » Mon Dec 04, 2006 1:06 am

Gregoriev wrote:I am from a Greek family, what in the hell were they feeding you there!?

Greek people dont eat bugs last time I checked. Maybe I am just reading your post wrong, but you are implying that Greek people in fact consume chocolate covered grasshoppers because your first generation Greek friend served you foods that most people have only ever seen on "fear factor".

Maybe it's just me, but you seriously should consider re-wording your post unless of course you actually meant to say what I think you said. And if you did mean it that way, you are wrong.


I think you need to read less into what people say. They were very worldy people and were more then happy to share cuisine from around the world with me. Listen, I grew up right outside of Philadelphia eating things like cheesesteaks and hoagies. Within a week of knowing this kid, his mom was inviting me over for dinner and feeding me things that I had never even dreamed of eating. Stuff like Calamari, Hassenpheffer, Snakes, Frogs, Goat, and yes even chocolate covered grasshoppers(They had gotten them as a gift from a family friend one holiday and shared them with me since they knew how much I liked to try interesting foods).
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reanimating this thread

Post by Cianalas » Wed Feb 20, 2008 11:23 pm

I dont know how many people here watch The Colbert Report, but he had an advocate of entomophagy the other night. Colbert didnt quite have the cojones to taste one, but it got me to thinking.

As mentioned before, insects are an excellent source of nutrition and are as edible as the mammalian creatures we are so fond of eating. Insects however convert nutrients with far greater efficiency, meaning that feed stock goes a lot further. Insects are far far easier to raise, require less space and reach maturity far faster. One could easily maintain a mealworm or cricket farm in a small apartment, cattle or chickens require wide open spaces, special care and handling etc.

If one were to find oneself in a Z-day or other survival scenario, insect stock might be one of the best survival investments they could make.

I've never tried any insect based foods, but I am curious. I don't understand the deep seeded revulsion so many Westerners have against the mere concept.

I read that tarantula tastes like shellfish along the lines of crab/lobster, which makes me REALLY want to try that, I saw a Bizarre Foods with Andrew Zimmer where he had a tarantula in New York and it made me genuinely hungry.
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Post by Czechnology » Wed Feb 20, 2008 11:30 pm

I've had grubs, and crickets. They sell BBQ'ed grubs in bags as snackfood in Japan, and along with the dried cuttlefish strips, they were my favorite.

I also tried these beetles they sell in huge cauldrons in Itaewon market in Seoul. THOSE are fucking nasty. Also I was very drunk. They were better going down. :oops:
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Post by Cultentacle » Thu Feb 21, 2008 2:10 am

I've tried bugs from a store, don't think I'd cook them myself unless I had to.

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Post by bull420 » Thu Feb 21, 2008 8:58 am

i like big black ants thay taste grate. the people i used to go caveing with saw me eating them one day when we were about to go into a cave and told me that a old caver called cave dave used to pick the cave crickets off the walls and eat them but i never got up the nerve to do that.
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Post by SweetTea » Thu Feb 21, 2008 9:37 am

I've heard that if you see a movie in central america, you get dry roasted ants with chili powder. They can pretty much be stir fried with a bit of fat and some chili powder, cumin, cayenne pepper, or onion powder.

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Post by Cianalas » Fri Feb 22, 2008 11:45 pm

My main thought is that in a post Z-Day environment that insect "farming" (entoculture?) could be a way to produce a steady food supply with limited resources or in difficult conditions.
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Post by ArtfulDodger » Thu Mar 06, 2008 3:46 pm

I found this article on home-harvested escargot:
http://mattbites.blogspot.com/2006/05/s ... ce_07.html

I don't typically see those sorts of garden snails in my area, but I remember them from California, where I grew up.

I've eaten crickets. They were pretty good. I've been meaning to get around to taking some home to prepare myself.

I agree with Cianalas that raising insects for food will be a good option in a PAW.

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Post by Gurg » Thu Mar 06, 2008 4:29 pm

orphan40 wrote:I ate the worm at the bottom of a bottle of mezcal. Does that count?


I'm not sure how many bottles with worms you'd have to consume to get your daily calories.

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Post by Kathy in FL » Fri Mar 07, 2008 12:09 pm

I don't want to gross anyone out, but here are a collection of recipes for bugs that I have - few of them have actually been tried by me personally though.

Banana Worm Bread

Ingredients:
1/2 cup shortening
3/4 cup sugar
2 bananas, mashed
2 cups flour
1 teaspoon soda
1 teaspoon salt
1/2 cup chopped nuts
2 eggs
1/4 cup dry-roasted army worms

Directions:
Mix together all ingredients. Bake in greased loaf pan at 350 degrees for about 1 hour.


Rootworm Beetle Dip

Ingredients:

2 cup low-fat cottage cheese
1 1/2 teaspoon lemon juice
2 tablespoons skim milk
1/2 cup reduced calorie mayonnaise
1 tablespoon parsley, chopped
1 tablespoon onion, chopped
1 1/2 tsp. dill weed
1 1/2 tsp. Beau Monde
1 cup dry-roasted rootworm beetles

Directions:
Blend first 3 ingredients. Add remaining ingredients and chill.


Chocolate Chirpie Chip Cookies

Ingredients:
2 1/4 cup flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
2 eggs
1 12-ounce chocolate chips
1 cup chopped nuts
1/2 cup dry-roasted crickets

Directions:
Preheat oven to 375. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture and insects, mix well. Stir in chocolate chips. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes.


Mealworm Fried Rice

Ingredients:
1 egg, beaten
1 tsp. oil
3/4 c. water
1/4 c. chopped onions
4 tsp. soy sauce
1/8 tsp. garlic powder
1 c. minute rice
1 c. cooked mealworms

Directions:
Scramble egg in a saucepan, stirring to break egg into pieces.
Add water, soy sauce, garlic and onions. Bring to a boil.
Stir in rice. Cover; remove from heat and let stand five minutes.

Chocolate Covered Crickets

25 adult crickets
Several squares of semisweet chocolate

Prepare the crickets as described above. Bake at 250 degrees until crunchy (the time needed varies from oven to oven). Heat the squares of semi sweet chocolate in a double boiler until melted. Dip the dry roasted crickets in the melted chocolate one by one, and then set the chocolate covered crickets out to dry on a piece of wax paper.

Ant Brood Tacos

2 tablespoons butter or peanut oil?
1/2 pound ant larvae and pupae
3 serrano chilies, raw, finely chopped
1 tomato, finely chopped
Pepper, to taste
Cumin, to taste
Oregano, to taste
1 handful cilantro, chopped
Taco shells, to serve

Heat the butter or oil in a frying pan and fry the larvae or pupae. Add the chopped onions, chilies, and tomato, and season with salt. Sprinkle with ground pepper, cumin, and oregano, to taste. Serve in tacos and garnish with cilantro.

Stickworm Recipes
http://www.brookview.karoo.net/Stick_In ... cipes.html

Grasshopper Recipes using REAL grasshoppers (not the kind you drink!)
http://www.faculty.de.gcsu.edu/~cbader/ ... sects.html

Parcht Locusts

This dish was discovered by William Dampier in 1687, while visiting the Bashee Islands (located between the Philippines and Taiwan). He described it in A New Voyage Round the World:

They had another Dish made of a sort of Locusts, whose Bodies were about an Inch and an half long, and as thick as the top of one's little Finger; with large thin Wings, and long and small Legs. ... The Natives would go out with small Nets, and take a Quart at one sweep. When they had enough, they would carry them home, and parch them over the Fire in an earthen Pan; and then their Wings and Legs would fall off, and their Heads and Backs would turn red like boil'd Shrimps, being before brownish. Their Bodies being full, would eat very moist, their Heads would crackle in one's Teeth. I did once eat of this Dish, and liked it well enough....

That part about the crispy heads sounds particularly appetizing, doesn't it?



Locust Stew

Here's another locust recipe, this one developed by American pioneers. It's quoted from Calvin W. Schwabe's Unmentionable Cuisine (University Press of Virginia, 1979).

Locusts and grasshoppers are prepared for cooking by removing the wings, the small legs, and the distal portion of the hind legs. Then pull off the head, withdrawing any attached viscera.
Boil prepared Rocky Mountain locusts in salted water. Add assorted cut-up vegetables, butter, salt, and vinegar to the broth and cook until the vegetables are tender. Serve as a thick soup or over boiled rice as a main dish.


Apparently, modern gourmands have lost the taste for crunchy locust heads.


Bee Grubs in Coconut Cream (Mang Non Won)

This is a Thai recipe, also from Unmentionable Cuisine.

Marinate bee grubs, sliced onions, and citrus leaves in coconut cream containing some pepper. Wrap in pieces of linen and steam. Serve as a topping for rice.


Dragonfly Nymphs (Mang por)

This recipe from Laos, also quoted from Unmentionable Cuisine, is simplicity itself. Most frogs, however, skip the first step and proceed directly to the second.

Boil dragonfly nymphs. Eat them.

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