Today we debut Bug Talk, a new segment on the Ento Nation podcast that features a panel of experts discussing a given topic. Today’s topic is “The Ick Factor” or the yuck factor, or whatever you would like to call the mental aversion many have to eating insects.
Our experts are RNA (Little Herds), ChefPV (Ento Nation), and Aly Moore (Bugible). These three have much experience serving edible insects to first-timers and we’re going to discuss what is probably the greatest barrier the burgeoning edible insect industry faces: The Ick factor.
In the Cricketlicious Cafe, ChefPV creates La Cucaracha Ramen. We also announce the winners of our One Hop Kitchen Cricket Arrabiata sauce giveaway.
La Cucaracha Ramen
INGREDIENTS
2 bunches CILANTRO
6 cloves GARLIC
1 LIME (juiced)
3 tbsp COCONUT OIL
¼ tsp SEA SALT
¼ tsp BLACK PEPPER
½ lb LOTUS ROOT
2 tbsps SESAME OIL
2 tsps SMOKED SALT
1 tbsp SEAWEED FLAKES
15 cups WATER
3 ¼ cups DUBIA ROACHES (thawed)
12 ozs RAMEN (dry)
BLACK SESAME SEEDS (garnish)
CILANTRO (stalks and leaves for garnish)
SMOKED SALT
DIRECTIONS
Preheat oven to 350°F
Create CILANTRO PESTO by food processing CILANTRO, GARLIC CLOVES, LIME JUICE, COCONUT OIL, SEA SALT and BLACK PEPPER until finely minced together. Transfer to a bowl and set aside.
Thinly slice LOTUS ROOT on a mandoline and place in mixing bowl. Toss with 1 tbsp SESAME OIL, 1 tsp SMOKED SALT and SEAWEED FLAKES.
Arrange the SLICED LOTUS on a lined baking sheet and bake in oven for 30 minutes.
Bring WATER to a boil in large pot. Add 3 cups of the DUBIAS and return to a boil then reduce to simmer for 1 hour.
In a pan, saute remaining DUBIAS in SESAME OIL over high heat for 3 minutes, until puffed and crispy. Transfer to a plate lined with paper towels, sprinkle with remaining SMOKED SALT and set aside.
When ready, remove the LOTUS CHIPS from oven and set aside.
When ready, transfer SIMMERED DUBIAS with WATER to a food processor. Process on highest speed 5 to 10 minutes until completely pulverized.
Strain DUBIA BROTH back into the same pot and place over low heat until ready to serve.
Cook RAMEN according to directions on packaging.
Arrange all ingredients in a bowl. Add RAMEN, DUBIA BROTH, a sprinkle of BLACK SESAME SEEDS, CILANTRO PESTO, LOTUS CHIPS, SAUTEED DUBIAS, CILANTRO GARNISH and finish with a sprinkle of SMOKED SALT.
Click here to see the schedule of events for Aly Moore of Bugible.
Click here to visit Little Herds.
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