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Yesterday it was cicadas in the ice cream . Today's taboo is grasshoppers in the tacos - but there's a difference. While Sparky's frozen critter crisp dessert was invented on a lark, "tacos de chapulines " are a popular cart and bar snack in Mexico City, Oaxaca and even in certain parts of the United States. Devotees cite the cooked bugs' appealing crunch and protein content - said to be twice that of beef . However, local authorities aren't keen on where La Oaxaqueña Bakery and Restaurant owner Harry Persaud was sourcing his grasshoppers. While he has a permit to import them, the vendor he's using is not FDA-approved, and he has yet to locate a domestic, approved source.
Grasshopper Recipes with Real Insects Insect Preparation: To clean insects, place in a colander or fine mesh strainer, rinse and pat dry. Dry roast in a 300-degree oven until crispy. They can be ground into flour, cut into pieces or served whole.
Manataka ™ American Indian Council Presents By Aletheia Price http://eatbug.com/ Also Read: Buggy Recipes