Montreal, QC – Last week, at this fair city’s Insectarium, North America’s largest natural history museum dedicated to insects, an entomophagical pop-up occurred. The curator of the museum commissioned Chef Daniel Vézina to prepare a gourmet sampling of food items that each contained insects.
Chef Daniel Vézina smiles while background distracts clientele from food
While one might think this was a pop-it-in-your-mouth-and-let-it-crawl-down-your-throat event, the insects were actually cooked, so swallowing was involved.
The offering included such delicacies as roasted almonds with grasshopper-lime salt and a tapenade made with mealworms and sun-dried tomatoes.
Mealworm balls contain entire mealworms contrary to the name
At first glance, it seems Chef found some food normally considered bad, and served it anyway.
Over here in the dougzone22.ca kitchen, a few other alleged delicacies have been envisioned:
1. Horse-fly puree – A nice little paste consisting of actual horse, and its accompanying symbiotic partner, the fly.
2. Musca domestica à l’excretia – You’ve heard of the expression “like flies to shit”, right? Only the finest manure is dried, and sterile, and mashed in with the common housefly.
3. Oatmeal mealworm cookies – For those who like oatmeal cookies, but not raisins.
Michelle Furtado, self-professed insect hater, prepares to teach crickets a lesson
4. Porc à la trough mealy bug – You guessed it! Trough bug encrusted with bacon bits.
5. Haggis avec Midge – A truly Scottish inspired concoction with haggis and a soupçon of midges.
6. Tofu con Formicidae – Hell, even vegans hate when ants invade a picnic! Are we right?
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2022 11 08
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