Edible Insects and spiders

Extreme Cuisine

Insects | Mammals |  Fish | Reptiles & Amphibians | Birds | Fruit & Vegetables |   Drinks

Actually these aren’t bad. Most bugs when fried are crunchy – hell even when they aren’t fried they are crunchy. It’s the squishy ones that I can’t stand, like the huhu grubs in New Zealand which resemble big globular sacs of something you might cough up if you had lung cancer mixed in with a little peanut butter. The crickets I had in Mexico were positively divine by comparison and even the scorpions – cooked live while threaded on a stick in China – were better.

De-winged locusts for sale in a Laos market

Unidentified bugs in Laos. These are the squishy kind I don't like.

Maggots by the bowlful in Cambodia. Even with the pretty green leaves - it

This honey is great - it was just all the dead bees in it!

These are better cause they're crunchy. Thailand



The night market in Beijing

Eating at Beijing’s night market is like competing in Fear Factor without the prize money. Steph and I spent a night daring each other to eat scorpions that were threaded onto a stick still wriggling. Thankfully they died in the grilling process and were quite crunchy, especially their legs – a lot like crickets. Also for sale were baby birds, starfish, seahorses, silk worm cocoons and, of course, dog. The highlight was the beer, 30 cents for a large bottle; I was well drunk after $1.50. Not drunk enough to eat the dead rat though.


Chocolate Cricket Chip Cookies

2 1/4 cup flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
2 eggs
1 12-ounce chocolate chips
1 cup chopped nuts
1/2 cup dry-roasted crickets
Preheat oven to 375. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture and insects, mix well. Stir in chocolate chips. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes.
Recipe courtesy of weird-food.com

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