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Toasted Crickets

August 24, 2015

So I’ve been on a hard sci-fi kick lately. And I’ve heard people suggest in a few places that insect protein might make a good meat substitute for people in the future. Curious, I wanted to try them out.

I used this website as a guide: www.insectsarefood.com. It’s a great resource that’s full of reasons people should try eating bugs, recipes, and advice. I wasn’t ready to try eating something that wriggles, but I was okay with eating something that hops, so I went with the crickets. Insects Are Food says that crickets from the pet store are safe to eat.

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They were a lot more expensive that I expected. That’s two bucks’ worth of crickets right there. Here’s another view:

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I’m guessing cost wouldn’t be as much of an issue if you raised the crickets yourself, though.

First, stick the crickets in the freezer for a few hours to kill them. This also preserves them. Once they’re dead, they’re like seafood and don’t keep well.

Bring a pot of water to a boil and boil the crickets for two minutes. Drain.

Sprinkle the crickets on a baking pan. The IAF recipe said to cook them plain, but I added a touch of olive oil.

Toast them in the oven on low heat (250º F) for about an hour. Make sure to check on them!

Here’s what you get:

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They taste like toasted sunflower seeds. And since toasted sunflower seeds are cheaper, easier to find, and don’t require special prep, I was kind of disappointed with the experiment. But hey, insects ARE food. They turned out perfectly edible.

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