I've had fried insects but have actually fried only
moth larvae (moths themselves are also said to be good)
myself. The crickets I had in Thailand were done at an
insufficient temperature so were sort of soggy and greasy.

Anything cooked that way would be unpleasant.

Even for us who like mush and grease. But undercooked
shrimp or scallops or mussels in lots of fat, that's a
treat - I guess that if crickets were shelled first,
that would be okay.

Silkworms various places were pretty decent - apparently
they are easy to cook and turn color as soon as they are
done, sort of like cracklings; crickets are hard to get
right by eyeball.

Just add salt and pepper powder and chow down?

Once properly cooked, yes, but silkworms are too
delicate to add much pepper to.

And for every upside is someone who sees it as a downside, and
something else is headed sideways. I tend to do sideways fairly
well.

Things do have a tendency to go cockeyed.

Or in multiple directions at once.

Like four horses tied to your limbs.

You like being ignored, eh.

Nothing unusual there; I was raised by cats.

I was raised by monsters, appropriate for when
I write this.

Ouch. I prefer the cats.

I would have as well.

Spam has to be useful for something. Ketchup is useful for

feeding

to my 13 year-old niece, who loves the stuff.

Any particular substrate, or spooned up like pudding?

Yes. Either. Both. Often simultaneously. She seems to have
branched out to mustard too.

Eenteresting.

Mastava - rice and meat soup
categories: Malabar, Uzbekistan, main, like curry but not curry, like
chili but not chili
servings: 6

400 g beef
2 sm onion
4 cloves garlic
1 cubed carrots
2 md tomatoes
2 c cubed potatoes
2 c cubed bell pepper
1 c rice
2 bay leaves
1 ts crushed cumin
salt & pepper to taste
2 1/2 Tb oil
2000 ml water
1500 ml bone broth (more as needed)

Cut the beef into cubes. Heat oil in a deep pan and
fry the beef until lightly brown. Then add onion and
garlic and saute until translucent.

Add in carrot and tomato and saute.

Add water and bone broth with bay leaf and crushed
cumin. Salt and pepper to taste.

When meat is 80% cooked (it took me 15 min, depends
upon the meat and size you cut it). add in potatoes,
bell pepper, washed rice to the soup (make sure you
wash the rice until water is clear).

Cook again by closing the lid for another 12 to 15 min.
Don't overcook the rice, else it may become mushy.
Adjust the seasoning at the end again.

Your delicious soup is ready. Enjoy!!!

nadiskitchen.com
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I've had fried insects but have actually fried only
moth larvae (moths themselves are also said to be good)
myself. The crickets I had in Thailand were done at an
insufficient temperature so were sort of soggy and greasy.

Anything cooked that way would be unpleasant.

Even for us who like mush and grease. But undercooked
shrimp or scallops or mussels in lots of fat, that's a
treat - I guess that if crickets were shelled first,
that would be okay.

Undercooked shellfish isn't a bright idea.

done, sort of like cracklings; crickets are hard to get
right by eyeball.

Just add salt and pepper powder and chow down?

Once properly cooked, yes, but silkworms are too
delicate to add much pepper to.

Hot sauce maybe.

Things do have a tendency to go cockeyed.

Or in multiple directions at once.

Like four horses tied to your limbs.

Felt that when I did the grocery shopping this afternoon.

Nothing unusual there; I was raised by cats.

I was raised by monsters, appropriate for when
I write this.

Ouch. I prefer the cats.

I would have as well.

Cats are at least predictable.

Spam has to be useful for something. Ketchup is useful for

feeding

to my 13 year-old niece, who loves the stuff.

Any particular substrate, or spooned up like pudding?

Yes. Either. Both. Often simultaneously. She seems to have
branched out to mustard too.

Eenteresting.

She gets my share too.

--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)