Deep Fried Tarantula

(Photo: The Bug Chef)

Get that roach out of your mouth! It hasn't been properly cooked yet. For that, you need to go to The Bug Chef. That's David George Gordon, a professional chef who specializes in preparing insects.

Gordon thinks that humanity's culinary future lies with the insect world. If your goal is to produce a large quantity of meat, then livestock insects, such as crickets, are much cheaper than pigs or cattle. They require less food, water, and land. They're also nutritious. KPLU explains:

Crickets are high in calcium, said Gordon. Termites? Rich in iron. Grasshoppers? About as much protein (by weight, dried) as beef. Bugs are really pretty good for you. The U.N. report notes that bugs have high proportions of omega-3 fatty acids, comparable to those in fish (and much better than beef or pork).

And most bugs are good protein sources. Scorpions, for instance, have lots of edible muscle tissue. “I like their tails and claws,” said Gordon. “There’s the equivalent of crabmeat in there.” Just take out the stinger first, folks.

Best of all, Gordon argues, bugs are delicious. He's published a cookbook of 40 recipes that you can use to make your insect preparation tasty. For example, you can deep fry tarantulas. Here's Gordon's recipe. It's coated in a tempura batter and accented with smoked paprika. Yummy! 

-via Super Punch