Creating my blog has been many months in the planning stage, collecting thoughts, photos and ideas, attempting to put my food philosophy into words.
I certainly did not think my 4th post would be about edible bugs, definately outside my comfort zone.
Over the past week I have had the wonderful opportunity to spend 4 days with fellow students, lecturers and staff associated with Le Cordon Bleu Masters of Gastronomic Tourism. We have been wined, dined, entertained and educated. The opportunity arose to participate in an extremely interesting session on edible bugs.
It was slightly confronting to see the bugs and realise I would be tasting them shortly. There was an aroma rather earthy, I can’t really explain a little off putting
Skye from www.ediblebugshop.com.au was very informative, on the subject of this nutritious and protein rich ingredient.
She explained the benefits of bugs becoming part of our regular cuisine.
- 68.5% protein
- 2 times the calcium of milk
- 3 times the iron of spinich
- 3 time the potassium of bananas
- Contains, copper, magnesium, manganese zinc and essential fatty acids
Check out the edible bugs website for all of the facts and figures, the sustainability is quite amazing, the small carbon dioxide emissions, amount of water required, it is very interesting. Edible bugs are farmed in absolute sterile conditions and specifically for human consumption. The only thing holding me back was my preconditioned ideas and perhaps a childhood attempt to eat worms that has left me scarred and fearful of trying to eat them again.
A number of highly regarded chefs use bugs in their menu’s including Kylie Kwong. There is certainly a growing trend to bug eating.
Chocolate chip cookies using mealworms (dried and powered) looks like a ‘real’ chocolate chip cooking, tastes like a chocolate chip cookie. I’m off to a good start.
You wouldn’t detect any ingredient different from your great aunts chocolate chip cookie. Skye did suggest it is a great way to get extra protein into your kids meals, ground and powdered mealworms can also be added to spagetti bolagnese, rissoles well really all kinds of dishes.
Next came hummus with ants- my overwhelming fear came into play seeing the ants. It was palatable, but proved to me that we do eat with our eyes and pre conceived ideas started to play tricks with my ability to swallow.
Finally we were treated to chilli crickets, “put away the nuts” was the suggestion, as these crickets are fabulous served with pre dinner drinks.
What an great experience, it really was food for thought and questioned my thinking in relation to our food, where it comes from and what the future holds in regards to sustainability. Taking some time to think about what we accept as ‘a normal’ ingredient and whether this will change, will we see edible bugs as a pantry must have in the future?
Just a heads up October 23 is World Insect Day. There are recipes on the edible bug web site if your interested in taking this culinary delight a step further.
Will I be adding bugs to my repotaire and posting my own recipes on my blog?
You will just have to keep visiting to find out.