Here at zippy we found a cure for the New York bedbug problem.If everyone in New York City would agree to eat one meal of bedbugs there would be a shortage of bedbugs by the end of the week.Do it for your city.Do it for the Yankees.Remember if you can’t do it there, you can’t do it anywhere, New York New York
Africa. In Africa, popular insects to eat include termites, grasshoppers, caterpillars, beetles, ants, and locusts. Termites are often eaten raw or fried, or are made into a cooking oil
. Grasshoppers, caterpillars, and young beetles are fried and ants are eaten either raw or ground-up into a paste. Locusts are typically boiled and salted prior to eating.
Asia. All over Asia, the giant waterbug, which is gathered by farmers at night near water sources, is roasted whole and eaten as a delicacy. Meanwhile, in Korea, fried locusts are popular as a food source and in the Philippines, many insects including ants, beetles, crickets, grasshoppers, katydids, locusts, and larvae from the dragonfly are fried or boiled prior to eating. In Papua New Guinea, chefs typically prepare insect grubs either roasted or boiled to serve as a main meal
Mexico and South America. In Mexico, grasshoppers are a popular food source especially when fried prior to eating. Fried grasshoppers are also canned commercially and sold in supermarkets and local grocery stores. The agave worm is also a popular insect to eat, whether swallowed whole in a preserved state in a bottle of tequila or eaten cooked inside of a tortilla. In Columbia, South America many insects are eaten including ants, termites and palm grubs. Insects are often cooked prior to eating or are used as ingredients in recipes. http://www.essortment.com/all/entomophagyeati_rnkm.htm
Here’s a nice little recipe to get you started.
Stink Bug Paté
Despite their name, stink bugs are actually one of the most delectable of insects. Here they add a unique favor to a traditional paté.
1/3 pound roasted stink bugs
10 chicken livers
4 cloves garlic
1 small onion
1/8 teaspoon salt
Black pepper, to taste
Oregano, to taste
Marjoram, to taste
Powdered bouillon, to taste
Olive oil, to taste
Place the chicken livers in a saucepan with the garlic, onion, salt, and enough water to cover. Bring to a boil and simmer for 10 minutes.
Remove the chicken livers and place in a blender or food processor, reserving the broth. Add the roasted stink bugs and about 1/4 cup of the reserved broth and pureé, adding more broth as needed, until mixture is smooth and reaches a spreadable consistency. Add spices and oil to taste. Place in a wooden bowl and serve with crusty french bread.
Read more: Stink Bug Paté (Insects) http://www.globalgourmet.com/food/special/creepy/bugpate.html#ixzz0xYZOuzk2