Doesn't sound appetizing, but that's what they're saying,. Apparently, eating bugs will solve a whole bunch of ills. According to the Associated Press:
|Could mosquitoes become the new Vermont cuisne|
"Edible insects are being promoted as a low-fat, high-protein food for people, pets and livestock. According to the U.N., they come with appetizing side benefits: Reducing greenhouse gas emissions and livestock pollution, creating jobs in developing countries and feeding the millions of hungry people in the world."
Up in Vermont, we had more rain in one week in May than we usually get in two months. It's supposed to turn warm and humid. So the black flies and mosquitoes will be as thick as molasses.
We will be eaten alive by these awful things. But, if we take the UN report to heart, we can turn the tables and eat the mosquitoes.
I have questions, though, since I'm so inexperienced with the ways of bug eating. First of all, exactly how do you harvest them? It seems counter productive to catch them as they're biting you. You're not the one that is supposed to be eaten.
Assuming you catch all the mosquitoes you need for a meal, how exactly do you prepare it. Fry them? Make a stew out of them? A pate?
What ingredients compliment the taste of mosquitoes? Or, probably more accurately, mask the taste of mosquitoes. I've never eaten mosquito, obviously, so I don't honestly don't know what to do.
Are there experts? Is there a mosquito cookbook? Does Rachel Ray have a whole book of mosquito recipes, full of quick, easy and tasty mosquito dinners?
Maybe they should use mosquitoes in the list of strange ingredients in the cooking competition show "Chopped." on the Food Network
The bottom line is, the field of insect and mosquito cuisine is still in its infancy. Any cooks out there want to experiement?