all bugs and insects shall henceforth be called “protein on the go”
cheers
Ahh, memories of Ranger School. It all pretty much tastes like chicken.
Burnt chicken if you cook your bugs over an open fire.
Another book on the same subject.
I’ve been known to crunch up a few ants during a picnic, but nothing more extreme than that.
Man Eat Bug
That is a great book - a wonderful cross cultural examination of bugs. For the U.S.A. they cite Tequila pops that come with the worm. For China, they only focus on scorpion farms and that’s where Eating the Uneatable begins, so to speak. EtU shows scorpion handling and preparation, plus some weird therapy using stinging. Can you imagine? Ouch. Stop that. I’m better! I’m better! Now get the **** bug off me! There’s also a scorpion drowned in wine dish that looks hilarious. That’s from the best part, IMO, the gourmet Chinese restaurent that serves some of the wackiest bugs, bats and crap ever. Amazing China.
It all pretty much tastes like chicken. Burnt chicken if you cook your bugs over an open fire.
well, i was never a ranger, but i have done some outdoors training before. a week living in a forest with a man made shelter, a sleeping bag and a small survival kit with a knife is very interesting 
rabbits and fish (at least scottish ones :p) are very difficult to catch (think they are too d@mn smart), so we ended up living off a lot of different grubs and edible plants etc. and cooking them on a fire.
was a really cool experience, and some tasted pretty good in a burnt kinda way. would do it again if i had to, and if some were prepared well like it looks in that book then i would try it
dawood
I saw my dad eat a live moth once.
True story.
Originally posted by TaoBoy
[B]I saw my dad eat a live moth once.
True story. [/B]
Accidentally?
Originally posted by Serpent
[B]
Accidentally? [/B]
Uh-uh. He was under the anfluence of ilcohol.
I have tasted quiet a few local “foods” during my travels.
Some I would eat again, others I will skip.
As for eating live Bugs do 80kph with an open face helmet on a country road and you will know all about it.
Originally posted by Laughing Cow
[B]I have tasted quiet a few local “foods” during my travels.
Some I would eat again, others I will skip.
As for eating live Bugs do 80kph with an open face helmet on a country road and you will know all about it.
[/B]
That’s why Hell’s Angels are all fat; all that extra protein.
bug chow
We’ve all eaten bugs. We’ve all eaten at McDonalds. BTW, I hear they’ve posted their first loss. Yes! A victory for the resistance! I can only hope that I live to see the collapse of the the clown empire.
But it’s much different in China than in ranger school or on a motorbike, or drunk. There’s nothing like sitting down to a plate of elegantly prepared bugs at a fancy restaurant then willfully putting a bug in your mouth. Check out the DVD. It captures the experience quite accurately. Plus there’s the bats. The bat eating is just nasty.
Kung Food!
It’s recipe time and I offer up…
Chicken Curry!
Ingredients:
3 boneless/skinless breasts of chicken (about 1.5 lbs of bird meat if you substitute with other cuts)
1 cooking onion
1/2 clove of garlic
1 cup of sliced mushrooms
1 can of coconut milk
1 teaspoon of turmeric
1 teaspoon of cumin
1 table spoon of curry powder
a pinch of salt
a pinch of black pepper
1 teaspoon of olive oil
1 cup of rice
2 cups of water
Heat a skillet to medium and put the oil in it
Peel and Cut your onion into rings and put em in the pan
Peel and slice your garlic and put it in the pan
Put the sliced mushrooms in there with em and stir em up together until they get a little brown.
Heat a pot with a lid to minimum and pour the coconut milk into it.
Put the turmeric, cumin and curry powder into the coconut milk and give it a stir, cover and let set.
take the browned onions, garlic and shrooms and drop em into the pot with the spiced coconut milk
cut your chicken into bite sized chunks and throw the pinch of salt and pepper onto them, then brown em in the same skillet you have heated from the mushies, onions and garlic, make sure you brown it up good.
when it’s ready, put the chicken into the pot with the spiced coconut milk and veg mix, cover and leave on low, give it a little stir now and then.
now for the rice.
2 cups of water in a pot and bring it to a rolling boil.
when it’s boiling good, put the cup of rice in.
give it two stirs or until you see the grains in the bubbles.
cover the pot with the lid and turn the heat off.
let it sit on the same element for 14 minutes.
check the chicken and coconut milk while the 14 minutes pass and stir it now and again then cover and simmer. don’t peek at the rice, just let it cook in the covered pot.
when the 14 minutes is up, don’t remove the lid on the rice pot just yet but get yer bowls and stuff ready.
stir the curry sauce.
load the rice into two bowls, ladel the curry on top of that.
If you have some Nan around, nuke it for 30 seconds and throw it on the side of the bowl.
bada bing bada boom, yer done! enjoy!
guys, this is really good. serves two fairly hungry people or four not so hungry people.
anyone else got a recipe to share?
I want to post something…the problem is that I don’t generally cook with recipes. I just have a lot of experience to draw on.
But I’ll be more than happy to take requests, like "Do you have anything for ‘x’ "
Fair warning, I will be severely limited with fish recipes. Fish should be fed to cats, or people you don’t like.
Curry is one of my favorite spice from India.
Curry beef, curry patato, curry Tong Fu, –
Once I went to an Indian restaurant.
There is a curry menu, yellow curry, red curry on and on.
I am drooling all over the keyboard.
Singapore chow mein or chow fun. Shrimp fried rice stick or noodle with curry.
That would make my day.
I don’t care if you like me or not, if I can have the fish.
The sushi bars of San Francisco are going to be wasted on you, MP, you sad sack b@stard. What’s a piscaphobe like you doing in the d@mn Coast Guard anyway?
Fish is easy to cook.
You may add curry to it.
I usually like the flavor of fish naturally. No MSG or any spice.
You may slice the thick part of meat. Remove the gills and scales. Clean and remove the guts.
A few slices of ginger. Sprinkle some cooking wine or rice wine.
You may sprinkle some salt on both side. Or rub some salts on to the fish.
Some soy sauce.
I usually prefer steam.
If you have a microwave, you need to cover the top and steam.
The fish is easily cooked.
No deep fry for me.
I usually dun like sauce on fish.
Some may like pepper, garlic, sugar and other sauce.
The cooking wine will remove the smell.
Cooking time 6 min depends on the power of microwave. By the time, you have your pop corn.
I will have my fish dish ready, too.
:rolleyes:
Amazingly Easy Penna Alla Vodka
1 lb penne
1 large clove garlic
2 tablespoons butter
2 cups tomato puree
1/4 cup vodka
1/2 cup heavy cream
Dump a handful of salt into a pot of water and bring it to a boil.
While it’s coming to a boil, melt the butter over medium-to-low heat, and dump in the garlic. Cook it till it’s softened, but don’t let it brown. I recommend slicing or crushing the garlic beforehand.
Dump in the tomato puree and vodka, and simmer for 5-10 minutes.
Add salt and hot pepper flakes - This varies by taste. Start with a half-tablespoon of each, and figure out by taste if you should add more or less. If you taste it now, keep in mind that adding the cream later will dilute the intensity.
Dump the cream in and simmer for 5 minutes or so. At some point along the way, the water should have boiled; add the penne and cook until it’s done. (you should be able to take a piece out and bite into it to tell if it’s the correct consistency).
Once the pasta is done, drain it, dump it into the sauce, dump 1/4 to 1 cup (varies by taste) of grated parmesan on top, and toss.
You can modify this recipe in a bunch of ways - more or less garlic, olive oil instead of butter, add pancetta or prosciutto during the garlic-cooking stage, more or less cheese, asiago or romano insead of/in addition to parmesan, etc, etc. But it’s a good base recipe and it’s pretty quick and easy - takes about a half hour to 45 minutes, all told.
****, I’m hungry now.
Curry is one of my favorite spice from India.
What type of curry are you looking for? There are so many. Curry is both a spice and an method of cooking.
Merry has choked out the correct and thrown it into the trunk of Joe Pesci’s Caddillac for burial in a secluded spot off the major highways.
Curry is actually just a term derived from the British understanding of Indian Cooking.
The actual name of the spices involved in making this tasty stuff is “Garam Masala”
The making of ‘Curry’ uses this spice concoction as it’s base and is built on from there.