Did you know that the majority of the worlds population includes insects as part of their diet? Did you know that agriculture accounts for 90% of human water consumption? Beef requires 16 gallons of water per gram of protein; pork 6 gallons; chicken 5 gallons and soy 1.6 gallons. Crickets require 0.8 gallons. Personally, I have not taken the leap into entomophagy, but I would love to hear stories from anyone who has eaten insects. Im not talking about close your eyes and choke down a bug Unreality TV style. I want to hear from anyone who has prepared a meal including insects. Here is a recipe from David George Gordons Eat-a-Bug Cookbook Revised: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin: Marinade: 1/2 cup fresh lemon juice 1 tablespoon olive oil 1 teaspoon honey 1/2 teaspoon freshly grated ginger 1 tablespoon Dijon mustard 2 tablespoons minced fresh herbs, such as parsley, mint, thyme, and tarragon 1/4 teaspoon salt Pinch of freshly ground pepper 12 frozen katydids, grasshoppers, or other large-bodied orthopters, thawed 1 red bell pepper, cut into 1 1/2 inch chunks 1 small yellow onion, cut into 8 wedges 1.Mix all ingredients for the marinade in a nonreactive baking dish. Add the katydids, cover, and marinate in the refrigerator overnight. 2.When ready to cook, remove the kaydids from the marinade and pat dry. Assemble the kabobs by alternately skewering the insects, bell pepper, and onion wedges to create a visually interesting lineup. 3.Brush the grill lightly with olive oil. Cook the kabobs 2 or 3 inches Above the fire, turning them every 2 or 3 minutes and basting them With additional olive oil as required. The exact cooking time will vary, depending on your grill and the type of insects used. However, the Kabobs should cook for no longer than 8 or 9 minutes.
Posted on: Sun, 16 Mar 2014 15:20:51 +0000
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