How to Eat a Bug

David George Gordon Wants You to Embrace Entomophagy


ohw. ohhw. no no no.
I really want to get into eating bugs... but I don't really know where to start. I'm not picky about food myself... seems I'm more picky about how food is prepared... often I don't really know how to prepare food myself... and that's what holds me back from eating bugs. Perhaps I should pick up and read this fellow's cookbook, eh?
I can eat 50 tarantula eggs.
I was actually @ The Burke where he cooked the tarantula, crickets, and meal worms... I tasted the cricket orzo pasta and it was actually quite good.
i live in seattle, washington. and i ate at a bug restaurant a year ago in florida and i loved it. but i cannot find anyone exotic bug restaurants here in town. if anyone knows where to find a bug restaurant here in seattle please let me know. my email is thanks
Is that Brendan Kiley in the video? He's so cute.
I can't believe no one mentioned MEALWORMS.
I mean, *meal* is in the word, c'mon!


Mealworm Cookies

550 ml (1-1/4 cups?) all-purpose flour
5 ml (1 tsp.) baking soda
5 ml (1 tsp.) salt
250 ml (1 cup) softened butter
175 ml (3/4 cup) white sugar
125 ml (1/2 cup) crumbled dried mealworms
175 ml (3/4 cup) firmly packed brown sugar
5 ml (1 tsp.) vanilla
2 eggs
360 grams (1-1/2 cups) chocolate chips

Place the cleaned and prepared insects on a cookie sheet and dry in the oven for 1 -2 hours at 100¡C (200¡F). Preheat oven to 190¡C (375¡F). In a bowl, mix the flour, baking soda and salt. In another bowl, cream butter, white sugar, brown sugar, and vanilla. Stir in eggs. Gradually add the flour mixture. Stir in chocolate chips and mealworms. Drop by teaspoonfuls onto a cookie sheet, and bake 8- 10 minutes.

Mealworm Canapes

85 ml (1/3 cup) mealworm larvae, slightly thawed
2 garlic cloves, finely chopped
5 ml (1 tsp.) tomato paste
15 ml (1 Tbsp) olive oil
5 ml (1 tsp.) lemon juice
5 ml (1 tsp.) red wine vinegar
plus: red wine vinegar, freshly ground pepper, loaf of French bread (baguette), finely chopped fresh parsley

With a mortar and pestle or in a blender, mash the mealworms, garlic and tomato paste into a puree. Stirring constantly (or with the blender running), add the oil, a few drops at a time. Add the lemon juice, wine vinegar and pepper. Cut the baguette into 1.5 cm slices. Under the broiler, toast one side of the bread slices, and spread the untoasted side with the mixture. Place the canapŽs on a baking sheet and bake at 200¡C (400¡F) for 10 minutes. Sprinkle with parsley.

Siu Mai

250 ml (1 cup) mealworms
4 water chestnuts
60 ml (4 Tbsp) green onions, sliced
125 ml (1/2 cup) bamboo shoots
1 egg
5 ml (1 tsp.) salt
23 ml (1 - I/2 Tbsp) soy sauce
30 ml (2 Tbsp) sherry
5 ml (1 tsp.) sugar
23 ml (1 1/2 tsp.) cornstarch
1 ml (1/4 tsp.) pepper
plus: wonton wrappers, dipping sauce (see below), vegetable oil

Place mealworms in blender, and grind until paste-like. Chop water chestnuts and add mealworm paste, green onions, bamboo shoots, egg, salt, soy sauce, sherry, sugar, cornstarch and pepper. Mix well. Fill center of won ton wrapper with 30 ml (2 tsp.) of mixture. Fold won ton in shape of a triangle. Moisten finger tips, and seal edges. Fold creased corners backward and secure the ends with more water. (They should now be shaped as a bishop's cap.) Place in skillet containing oil heated to about 350 degrees Fahrenheit. Fry for about 5 minutes. Serve with Dipping Sauce.

Dipping Sauce:

15 ml (1 tsp.) boiling water
15 ml (1 tsp.) mustard
15 ml (1 tsp.) vinegar
30 ml (2 tsp.) soy sauce
Add boiling water to mustard and mix well. Add vinegar and soy sauce. Stir well.