Free grub for Aussies..

[Gob]

WHO can afford to put a shrimp on the barbie at $30 a kilo? There is, however, an abundance of shrimp-like creatures that are said to barbecue well. And you don't even have to go to the supermarket. They come to you. Locusts.

You'll not only save money, you'll save the nation. Eat locusts before they eat everything else. If they were good enough for John the Baptist, they're good enough for Bob the builder, Paul the plumber and Adrian the accountant.

The Department of Primary Industry's head entomologist, Mali Malipatil, confirms the Australian Plague Locust is edible, and contains plenty of juicy fat. ''Locusts are eaten in many countries around the world.''



The DPI is concerned locusts caught for food may contain residual chemicals from spraying. Crops hit with chemicals are withheld from the harvest for up to two weeks until the active ingredients lose their toxicity. You could keep your locusts alive in an aquarium for two weeks, and fatten them with lawn clippings. If they die first, they're still usable as they dry out - like chillies.

Shane Southon, a ranger at the Hattah-Kulkyne National Park, has tried locusts deep-fried and dipped in chocolate. ''It's hard to say what they tasted like - but not like chicken. It was more a crunchy texture with the chocolate.''

There are various recipes on the internet and the words ''sweet and nutty'' are frequently used to described the flavour.

The following comes from the Food and Agriculture Organisation of the United States:

Barbecued: Place about a dozen locusts on a skewer, stabbing each through the centre of the abdomen. If you only want to eat the abdomen, then you may want to take off the legs or wings either before or after cooking. Several skewers may be required for each person. Put the skewers above the hot embers and grill, turning continuously to avoid burning the locusts until they become golden brown.

We suggest dousing the locusts in honey or a barbecue marinade first. Eat with salad and rice tossed with corn.

Filipino adobe style: Half a kilo of locusts, legs and wings removed. Cook slowly in a casserole dish with soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns. Best browned in the oven or pan-fried afterwards to get the desirable crisped edges. This dish originates from the northern region of the Philippines and usually features pork or chicken.

Locust tacos: Great for the kids. Roast 40 locusts for 10 minutes at 180 degrees, then remove the wings, legs and heads and toss with the juice of one lemon, two cloves of garlic and salt to taste. Mash two avocados and spread on six tortillas. Sprinkle with locust torsos and enjoy.



Locust stew (from American writer Calvin W. Schwabe's Unmentionable Cuisine): Boil prepared Rocky Mountain locusts in salted water. Add assorted vegetables, butter, salt and vinegar to the broth and cook until the vegetables are tender. Serve as a soup or over boiled rice as a main dish. This apparently was popular with American pioneers, presumably after they had shot all the buffalo.


http://www.smh.com.au/entertainment/res ... 181w3.html

[Sean]

Locust tacos: Great for the kids. Roast 40 locusts for 10 minutes at 180 degrees, then remove the wings, legs and heads and toss with the juice of one lemon, two cloves of garlic and salt to taste. Mash two avocados and spread on six tortillas. Sprinkle with locust torsos and enjoy.

That is minging!

Avocado... bleugh!

[Gob]

ROTFLMCO!!!

[oldr_n_wsr]

Somehow I don't see this on the menu at a soup kitchen.

[Gob]

Don't tell the buggers what it is, call it "bush chicken"...

[The Hen]

It would be better to call it "Bush Prawns" simply for the size.

Bush Chicken is rabbit.

[loCAtek]

Oh, the humanity!!!