If you’ve ever watched Andrew Zimmern’s “Bizarre Foods” series, you know no bug is safe if someone’s hungry enough. Likewise, bugs as protein sources are being sold in American snack aisles. No kidding. JWTintelligence.com has a piece on it, link to follow this opinion, about crickets in particular and other bugs less frequently “starting to pop up on ingredients listings…”
Lest you think otherwise, it’s not whole crickets covered in chocolate that make up the Chapul bars but rather cricket flour. Oh, that’s better.
Another study linked below says crickets are not only full of protein but also very low in calories. A hundred grams of cricket (how much is that, exactly?) has only 121 calories, and of that fewer that 50 of the calories come from fat. Well, we’d certainly hope that’s the case, but that’s just us.
Silk work pupae and termites also come highly recommended as food items – and then there’s the caterpillar, that yummy tidbit loaded with vitamins and minerals.
If you’re into this and are getting ready to whip out a batch of holiday cookies, try not to think about Pinocchio or Jiminy, OK?
4 c of flour
1 c of roasted crickets (¼ – ½ cup of crickets to every cup of flour works well.) Please don’t ask us where to get the crickets. But when you do get them, follow the directions below.
Break off the antennae and legs by gently rolling the cricket between your hands.
Once you collect enough crickets in a bowl proceed to crush either using a mortar and pestle or rolling pin on a hard surface.
Gather the crushed crickets. They should look like small specks (usually of dark brown color) and blend them well into the flour of your choosing.
Once you’ve blended the crickets with the flour, you’re set to use it in any way you wish.
Right-o then. More recipes at this link.