- Food and Cooking
Lunch Make Mine Bugs
When was the last time you had bugs for lunch? I am not talking about a lunch date with a friend who has a funny nickname nor am I talking about that rascally rabbit. Okay so I am showing my age. You got it flaunt it.
And while those white grubs under that log may be great in a survival situation how likely are you to appreciate them as a side dish at dinner?
I am talking about insects. If you want to watch a conversation deteriorate fast and get a chorus of ewws and disgusting start talking about insects and food. Not the time you were dared to eat that caterpillar, which could be a mistake, if you do not what it is. A good rule of thumb is when thinking about putting things in your mouth, if you do not know what it is, don’t.
Around the world various insects are a staple part of people’s food choices. They are readily available and in great variety.
What happens when we begin to consider insects and spiders as possible snacks? Picturing them in a stir fry or topping baked potatoes with sour cream or a cheese sauce? What about an ant omelet? Or cricket casserole?
Instead of being frightened when we encounter that bug our mouth begins to water and we visualize how we will consume eat and think about the food value, protein and vitamins it brings to the table.
No more screaming and calling for someone to rescue us, the bug becomes the prey and you the hunter out on a safari for that perfect topping for that sundae.
If the thought of turning the table on those bugs isn’t convincing you to chow down on cricket salad then perhaps this will appeal to the environmentalists in you.
“Raising insects has a low impact on the environment. They require little water, perhaps because they obtain much of their moisture from their food. It takes 869 gallons of water to produce a third of a pound of beef, about enough for a large hamburger. By contrast, to supply water to a quarter pound of crickets, Gracer simply places a moist paper towel at the bottom of their tank and refreshes it weekly.”
So you could raise your own crickets and help save the planet. Noble and healthy a win-win situation.
Chocolate crickets modified to get low sugar version from cooks.com
1 tsp. cinnamon
2/3 c. cream2 oz. unsweetened chocolate
1 tbsp unsweetened apple sauceSea salt to taste 1/8 tbsp. butter 1 tsp. vanilla 1/2 c. dry roasted crickets, chopped
In a saucepan, mix cinnamon, nutmeg, apple sauce, cream, chocolate and salt.
Cook over medium heat, stirring constantly until chocolate is melted.
Continue cooking, stirring occasionally, until candy thermometer reads 234 degrees, or until a small amount of mixture forms a ball when dropped into ice water.
Remove mixture from heat and add butter.
Cool mixture to 120 degrees without stirring.
Add vanilla and beat vigorously with a wooden spoon until candy is thick and no longer glossy, about 7-10 minutes.
Stir in crickets.
Spread evenly in a buttered loaf pan.
Cook until firm.
Cut into 2-inch squares.
Be adventurous; add bugs to your menu.