Ah! Pictures like that clearly show why PETA (People Eating Tasty Animals) has such an enthusiastic international membership.
Mark Bittman's Ode to Cast IronIn the NY Times today: Ever So Humble, Cast Iron Outshines the Fancy Pans By MARK BITTMAN - the New York Times December 7, 2005 AS cookware becomes more expensive and the kinds...
P.S. Sorry about the cricket. Would an Aussie lie to a Kiwi? :):):)
ObFood: Speaking of crickets considerably more background detail to be found.
Recipes for Cooking Crickets - Could It Be? The most diffused recipe seems to be frying crickets with garlic, salt, lime juice, and a hint of red chili powder. The smallest crickets are the most sought after, perhaps because they are the hardest to catch. The truth is most people eat them in Oaxaca as a snack, not as an entrŽe. Cool variations exist too, even chocolate cricket cookies baked by culinary Van Goghs. After all, chocolate originated in this region of the world as the Aztec's divine nectar -- bittersweet, dark, and often cooked with corn and grains. However, catching the crickets, that's up to you.
From my one experience of eating canned insects (beetles) decades ago, I have to say I wouldn't be tempted to try these crickets. To avoid throwing up, we made an emergency dash from UQ down to the Regatta pub on Coronation Drive Brisbane for a cleansing ale. Just made it too!
Cheers, Phred.
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