The Wall Street Journal gets on the bug-eating bandwagon with an article titled “The Six-Legged Meat of the Future.” Edible insects are becoming trendy, with London’s Archipelago restaurant topping their creme brulee with a bee and Manhattan’s Tolache offering grasshopper-stuffed tacos. The image above is from the blog of Japanese bug sushi maker, Shoichi Uchiyama. The WSJ article includes sample recipes from “The Eat-a-Bug Cookbook” by David George Gordon:
Recipe: Crispy Crickets Preheat the oven to 225 degrees. Strip the antennae, limbs and wings (if any) from 20 to 30 clean, frozen adult crickets, or 40 to 60 cricket nymphs. Spread the stripped crickets on a lightly oiled baking sheet and place in oven. Bake until crickets are crisp, around 20 minutes. Yield: one cup.
Sprinkle these on salads or put them through a coffee grinder to turn them into bug “flour.” You could even combine the crickets with Chex Mix for a protein-rich snack.
“The Six-Legged Meat of the Future” (WSJ, thanks Bob Pescovitz!)
Eat-a-bug Cookbook (Amazon)