An interview with the Bug Chef

The best way to cook a certain kind of caterpillar and make it taste really nice may not be the very best thing to do with a grasshopper. One you might want to parboil, the other one you might want to stir fry. I’ll give you a good example. A friend of mine and I cooked a certain type of scarab beetle for the first time ever last summer, and we simultaneously boiled, sautéed in a skillet, and toasted them. We all liked the toasted ones best.

-Zach Lemann, the Bug Chef

Philly2Philly has more.  Zach Lemann, by the way, is one of the people behind the amazing Insectarium in New Orleans.

1 thought on “An interview with the Bug Chef”

  1. Pingback: Din nou, despre gâze (2) « dreptungeek

Leave a Reply