I would eat insects right now if they were cooked by a chef who knew what they were doing.
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I would eat insects right now if they were cooked by a chef who knew what they were doing.
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I would eat insects right now if they were cooked by a chef who knew what they were doing.
I would eat insects right now if they were cooked by an amateur. But that's just me personally and I'm built different.
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I would eat insects right now if they were cooked by a chef who knew what they were doing.
I once went to a museum and they had a chef preparing some insects. I asked him for how long he'd been cooking insects, and he kind of glanced sideways and said he had no fucking clue of what he was doing. He just got the gig to cook the insects for museum visitors and just rolled with it. They were good though, there were crickets, ants and mealworms.
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I once went to a museum and they had a chef preparing some insects. I asked him for how long he'd been cooking insects, and he kind of glanced sideways and said he had no fucking clue of what he was doing. He just got the gig to cook the insects for museum visitors and just rolled with it. They were good though, there were crickets, ants and mealworms.
Protein is protein right? I'm sure any half decent chef could figure out how to make insects tasty with a little trial and error.
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Protein is protein right? I'm sure any half decent chef could figure out how to make insects tasty with a little trial and error.
Probably, but the funny thing was that this was presented as something established when in reality he was just winging it.
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I would eat insects right now if they were cooked by an amateur. But that's just me personally and I'm built different.
How about a nice bowl of fried worms, that's the best I can do
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Protein is protein right? I'm sure any half decent chef could figure out how to make insects tasty with a little trial and error.
wrote on last edited by [email protected]Throwing in an entire stick of butter and a generous dash of salt and garlic will already get you halfway there. I read somewhere that the reason you can’t quite get the same taste of a restaurant dish when doing it at home is because of the absurd amount of butter and salt they use.
