Thank you, from the Foods of the World Forums! |
Garlic roasted crickets |
Post Reply |
Author | |
Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
Posted: 04 February 2013 at 02:58 |
Sooooooo...some good friends of mine (I think)
Just got back from a Mexican vacation and hooked up with us at the Super Bowl pot luck Never empty-handed, here is what he brought back for yours truly.. Yep! that right....a nice batch of garlic roasted crickets! We passed them around at the party to mixed results...very, very garlicky, and a tangyness that I could not quite figure out. Is cricket crap tangy? That's the first time I've eaten a bug since I was back in survival school in army. Anyway....I thought they were quite tasty....they would go nice scattered over a green salad. Maybe replace the anchovies in a Caesar salad with them?
|
|
Go ahead...play with your food!
|
|
Sponsored Links | |
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
Hoser ... Brave Gent ! I have had fried salted Grillos or Chimi a couple of times in Jalisco where they are big tapa news ... and in a Mexicao healhy Taquilla here in Madrid owned by a well known Jalisco Chef ! They are extraordinairely healthy ... all protein ! and Salma Hayak swears by them for dieters ! they are served to accompany tortilla chips with salsas & guacamole in Mocajete volcanic Aztec stone mortars where one pounds the ingredients for guacamole ... I enjoy with Dos Equis.
|
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
Post Options
Thanks(0)
|
But a real PITA to filet.
|
|
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
The Jalisco name is Chalupas ... Its cultural; and very common in certain provinces or states in Mexico. The taste profile is similar to a red brown peanut covering ...... and they are NOT sliced.
|
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
Post Options
Thanks(0)
|
Hmmm! I wonder if I could do this with the crickets around my house?
|
|
MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
Post Options
Thanks(0)
|
Just exactly how do you filet a cricket? I wanna see pics! I think.
|
|
Mark R
|
|
HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
Post Options
Thanks(0)
|
With a very small, very sharp filet knife. How else?
|
|
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
Chalupas are not sliced ... They are fried and eaten as if you were eating peanuts ...
As I stated a couple of posts above, they are very common in several Mexican states or provinces and were a large part of the Aztec diet.
Salma Hayek is a fan of the insect, and they contain an enormous amount of protein.
It is cultural and many North Americans and Northern Europeans detest insects; however, in ancient tribes, they were part of the diet.
Margi.
|
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
Post Options
Thanks(0)
|
Brook, is there a particular knife you would recommend for this? |
|
Mark R
|
|
gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
Post Options
Thanks(0)
|
All kidding aside, bugs...I'll leave them for everyone else. Since you seem to like them so well!
|
|
Enjoy The Food!
|
|
Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
Post Options
Thanks(0)
|
With this knife (Quoted from the Guiness Book of World Records:
"The world’s first micro-knife based on carbon nanotube technology has been introduced by researchers at the National Institute of Standards and Technology at the University of Colorado. With an edge capable of slicing samples only 300 nanometres thick, the knife possesses the smallest and sharpest of all blade types currently used for preparing very thin subject samples. Truly a ‘cutting edge’ technology!" |
|
MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
Post Options
Thanks(0)
|
So, well poop - it might be too sharp and too thin. I dunno, what do ya think Brook? |
|
Mark R
|
|
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |