Published on July 8th, 2013 | by Jo Borrás3
Because You Might Have To: The Eat-a-Bug Cookbook
Editor’s Note: We are super excited to share this cross-post by Jo Borras from Insteading! Jo is a stand-up guy who’s breathing new life into Insteading and was kind enough to offer to share some of their offbeat food articles here at Eat Drink Better. Hopefully, this will be the beginning of a beautiful friendship. – Becky
Hi, all! You may not know me, but I’m one of the people getting weird over at EDB’s sister blog, Insteading, which covers off-the-grid cooking, grow-your-own food, traditional farming, camping/outdoor living- stuff like that. Also, surviving in a post-apocalyptic dystopia that may or may not involve flesh-eating zombies and shape-shifting, reptilian aliens. Mainly that other stuff, though. Mostly.
Imagining how you’d survive the zombie apocalypse is a lot more fun that trying to figure out how you’d get adequate protein and calories in a shipwreck, off-roading accident, or other survival situation. In both cases, though, it’s- I don’t know how to lead into this smoothly, so I’ll just say it: you’re going to eat a bug.
If you’re from Florida, you already know that a palmetto bug feeds 2 people – but would you know how to BBQ up a tarantula or smoke crickets? Do you want to learn, or would you rather just say “Fuck it. I’m out.” and not eat a bug? Check out the jacket summary for David George Gordon’s The Eat a Bug Cookbook and see how it sounds.
Forget stocking your pantries with non-perishables and canned foods for the end times, we can find what we need to sustain us all around — and thanks to The Eat-a-Bug Cookbook: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin, we don’t need to eat it in its natural state. With recipes like “Cream of Katydid Soup,” “Curried Termite Stew,” and “Cockroach a la King,” you might even forget you’re eating bugs long enough to swallow a few down. That is, at least, until you get a leg or two stuck in between your teeth.
Yeah, I’m totes gonna die. Feel free to eat my well-marbled carcass. Now, if you’ll excuse me, I need to go try to un-see some of the recipes I saw in this book. Here’s one you won’t enjoy, in case you want to see what I mean …
- 1/2 cup lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon freshly grated ginger
- 1 tablespoon Dijon mustard
- 2 tablespoon minced fresh herbs-parsley, mint, thyme and/or tarragon
- 1/4 teaspoon salt
- pinch of freshly ground pepper
- 12 frozen katydids, locusts or other suitably sized
- Orthoptera, thawed
- 1 red pepper, cut into 1 1/2-inch chunks
- 1 small yellow onion, cut into 8 wedges
Mix all ingredients for the marinade in a non-reactive baking dish. Add the Orthoptera, cover and marinate overnight.
When ready to cook, remove the insects from the marinade. Pat them dry, for ease of handling. Assemble each kabob, alternately skewering the insects, tomatoes and onion wedges to create a visually interesting line-up.
Brush the grill lightly with olive oil. Cook the kabobs two or three inches above the fire, turning them every two or three minutes and basting them with additional olive oil as required. The exact cooking time will vary, depending on the kind of grill and types of insects used; however, the kabobs should cook for no longer than eight or nine minutes.
Yield: six servings.