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. Iâll 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.
entomophagy
awild | February 8, 2009
In the comments, blogger Huckleberry Days asks:
Speaking of tasty, what about chocolate covered ants: which ants are used?
Having never made chocolate-covered ants, I am not the best person to be opining about formicine confections.  I do, however, have many years' worth of mostly accidental ant ingestion experience, enough to offer the following advice for choosing a species to coat in chocolate. Here's what to look for:
Medium-large species at least 6-10 mm in length. Smaller ants won't give your candy any noticeable crunch.
Species with a strongly acidic chemistry will yield an…