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September 24, 2010

Edible bugs

Stink bugsAnd you thought Maryland wasn't hip enough for the bugs-in-fine-dining trend sweeping New York!

"Come explore the world of insects through all five senses. Yes, that’s right, even TASTE! Test your palate with some yummy recipes which make use of a few of the 1,417 species of EDIBLE INSECTS ... if you dare! All ages. Reservations required. $3 members/$5non-members. Willow Grove Nature Education Center."

The event takes place Oct. 30, 1 p.m. to 2 p.m.

I'd like to thank Spoons for the tip.

"Sounds like something to send an intern to and get a first hand report!" Soons wrote. "Or get John Lindner to do it." 

By the way, I have no idea if the stink bug in the photo is edible. But by the sound of Frank Roylance's stink bug story in today's Sun, somebody had better start eating them before they eat all of our crops.

Sun photo by Jed Kirschbaum
Posted by Laura Vozzella at 12:12 PM | | Comments (7)
        

Comments

Can we get Owl Meat to volunteer to try stink bugs?

Only if they are free range and have a French name.

Bogue de puanteur

Zut alors!

I don't eat crabs, why would you think I would eat smaller bugs.

Best Baltimore crab memory: watching the police pull a dead body out of the Inner Harbor with a dozen crabs hanging on. So, yeah, I'll eat a bug.

Check out HoCo360 for a great photo of the most-recent insect infestation -- and discussion of how people eat them. http://hoco360.blogspot.com/2010/09/year-of-stink-bug.html

Owl,
The funny thing was when they sent the body back down for a dozen more.

Apparently the stink of the stink bug disappears completely when they are heated and cooked. One kind "tastes like sesame seeds", but is that true for them all? And what about taste changes due to what they are eating? One blog suggests they are a nice addition, once pan cooked and crumbled, to salsa. O.K.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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