Monday, November 7, 2011

Harvesting and Eating Insects

This guy is great and he is talking about one of my favorite topics: eating bugs as a source of protein.

He makes really good points and is very funny. In all of the people and articles I have posted about here, over the years, who eat bugs none of them ever do anything with the bugs to disguise their bug like appearance....he talks about lobster and it's true lobster (and crabs and shrimp, etc) look like bugs of the sea - but mostly when we eat them all the legs and shells and heads are removed (mostly no always, but we've have a long time to know how good they taste so there appearance is less of an issue, not so with bugs) - removing a lot of the ick factor of eating them. If you did the same thing with bugs (remove all the bug like features) if you through just the meaty bits into a pasta with herbs and tomato sauce, say for example, you just have chunks of "meat" not a 12 legged winged bug with big eyes (or whatever).

There was one guy who I remember now made baked goods with bugs and chocolate coated them, but he never altered the shape of the bug - you always knew what you were eating. I mean wouldn't you have a better sales pitch if you sold ground water bug "meat" rather then selling: Fresh Whole Water Bugs?

So my challenge to all you bug eaters out there send me some recipes (with pictures) of bug food that doesn't look like bugs.


The Perennial Plate Episode 78: Eating Insects from Daniel Klein on Vimeo.

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