Saw some bugs being sautéed on a wok in Thailand once. I didn’t see if the legs were off because I was told they scratch going down the gullet—especially the crickets if legs are not removed.
Bugs certainly have their place but not knowingly in my stomach. Other than the FDA allowed number of bug parts in our food. Feed Bill G the Impossible Bug Burger. Not me thank you.
I just spent an agonizing night because I didn't check the label on the ice cream closely enough to ascertain it didn't have various gums added. Indigestible gums leave me in agony. And wheat flour-not a stupid fad thing but a real allergy as a result of working in baking for decades. I could never live on fake vegan food. It is mostly spun wheat products mounted on various gums for texture and flavored with god-knows-what.
I'd eat bugs the way the thai do, if it came down to it, that's at least real and part of human culture. But hell's no, I'm not touching that Imagine crap with a ten foot pole, and I advise others not to. Look up the health concerns about Xanthan gum (one of the most questionable and ubiquitous ingredients in vegan and gluten free food) and figure it out from there.
I’ve been mostly grain free since 2011. I don’t have allergies but some sensitivity to gluten and grains. Mainly neuro. I learned to read labels. So many ways to hide sugars. I cook my own food without crap but simple ingredients. Yes the amount of additives in our food system is horrific. We need iodine but iodine was removed from bread in the 70’s and replaced with bromides and health disaster has ensued—including the explosion of breast cancer. We need iodine. Bromides deplete iodine making it worse and iodized salt is basically a scam—hardly any iodine remains by the time you open it. Household items give off bromides too. Our world is polluted.
I was just thinking of that. I have problems with bromide because I inhaled so much of it over the years. I'd love to find a way to detox it. I tried myself with iodine supplements, but that went haywire quickly because of the load I have. I think it is messing up my thyroid and would love to do something about it.
Crabs, lobsters, and shrimp are just big bugs that live in the sea. I know I like eating them... so why not smaller, land-based ones? I'd try it... but not as a replacement for chicken, beef, and other meat staples.
It's mangpot and mangnoon season here in Thailand right now: both are small beetle types with the wings and the legs removed prior to frying. They've got sticky legs...
Ah. I wondered what they were. I wish I’d tried them now. . I was there for 2 weeks in 1988 with a foundation group. Unfortunately they Americanized our meals to some extent. A most incredible visit. We were in Bangkok and chiang Mai. I’ll never forget it.
We hit Bangkok and Ko Samui. Honestly, the best food I've ever had. I've been all over, and from New Orleans, so that's no small thing to say food is life-changing.
Had my first oyster at age of 70. It was on the French seashore so there was that. OMG. Tasted the ocean. New Orleans! Wonderful! I loved the seafood just dumped onto a pile of paper in the middle of the table.
When I was a teen, the local grocery carried chocolates with ants and bees in them instead of raisins and nuts. We got each other to try them. I can still feel the crunch in my teeth. (grossing myself out) but, to my credit, I did swallow.
I have eaten "mud bugs" for years. This is crawfish (crayfish) season in the deep south. Boiled with Louisiana spices, add small red potato, onions, corn on the cob, sausage, garlic cloves, and lemon halves. Boil until ready, takes about 10 - 15 minute depends .....
Call some friends and add cold beer. Laissez le bon temps rouler!
Pork chops...yum. We get our pork chops cut Porterhouse style so they're nice and thick. I brine them several hours and then grill. So tender and delicious.
Dissolve two tablespoons salt in three cups water. You can put other things in it like fresh basil or oregano maybe a crushed fresh garlic (something you like). Put the chops in a deep bowl (I put mine in a gallon sized ziploc bag) and pour the water over it. Set in the fridge (I leave mine in for about six hours). Pat dry and let the chops sit for about a half hour room temp before you grill. Don't add more salt although I give them a couple of grinds of black pepper.
Edit to add: I only fix three at a time - doubling the brine would make sense if you're fixing more than three.
That steak will be one of the first things banned for purchase with central bank digital currency. Right after fuel for power boats. That is a good trick with just BBQ with a grill and no oven for a reverse sear. Well done, (not the meat.)
Your willingness to potentially sacrifice such a gorgeous piece of meat on our behalf is much appreciated, and we’re glad no such sacrifice was required in the end.
The science is settled - that is a glorious piece of meat.
The stakes are high when the steaks are at sea level. But obligate carnivore means obligate carnivore. :)
Can you BBQ some bugs and creepy crawlies because by next year that's what the WEF will have you BBQing?
Saw some bugs being sautéed on a wok in Thailand once. I didn’t see if the legs were off because I was told they scratch going down the gullet—especially the crickets if legs are not removed.
🤢
that info will follow me around all day
Bugs certainly have their place but not knowingly in my stomach. Other than the FDA allowed number of bug parts in our food. Feed Bill G the Impossible Bug Burger. Not me thank you.
I just spent an agonizing night because I didn't check the label on the ice cream closely enough to ascertain it didn't have various gums added. Indigestible gums leave me in agony. And wheat flour-not a stupid fad thing but a real allergy as a result of working in baking for decades. I could never live on fake vegan food. It is mostly spun wheat products mounted on various gums for texture and flavored with god-knows-what.
I'd eat bugs the way the thai do, if it came down to it, that's at least real and part of human culture. But hell's no, I'm not touching that Imagine crap with a ten foot pole, and I advise others not to. Look up the health concerns about Xanthan gum (one of the most questionable and ubiquitous ingredients in vegan and gluten free food) and figure it out from there.
I’ve been mostly grain free since 2011. I don’t have allergies but some sensitivity to gluten and grains. Mainly neuro. I learned to read labels. So many ways to hide sugars. I cook my own food without crap but simple ingredients. Yes the amount of additives in our food system is horrific. We need iodine but iodine was removed from bread in the 70’s and replaced with bromides and health disaster has ensued—including the explosion of breast cancer. We need iodine. Bromides deplete iodine making it worse and iodized salt is basically a scam—hardly any iodine remains by the time you open it. Household items give off bromides too. Our world is polluted.
I was just thinking of that. I have problems with bromide because I inhaled so much of it over the years. I'd love to find a way to detox it. I tried myself with iodine supplements, but that went haywire quickly because of the load I have. I think it is messing up my thyroid and would love to do something about it.
Crabs, lobsters, and shrimp are just big bugs that live in the sea. I know I like eating them... so why not smaller, land-based ones? I'd try it... but not as a replacement for chicken, beef, and other meat staples.
A new marketing ploy by large mystery meat providers: "With a bit of melted butter it tastes just like crab meat". LOL.
I know, right?
It's mangpot and mangnoon season here in Thailand right now: both are small beetle types with the wings and the legs removed prior to frying. They've got sticky legs...
Ah. I wondered what they were. I wish I’d tried them now. . I was there for 2 weeks in 1988 with a foundation group. Unfortunately they Americanized our meals to some extent. A most incredible visit. We were in Bangkok and chiang Mai. I’ll never forget it.
We hit Bangkok and Ko Samui. Honestly, the best food I've ever had. I've been all over, and from New Orleans, so that's no small thing to say food is life-changing.
Had my first oyster at age of 70. It was on the French seashore so there was that. OMG. Tasted the ocean. New Orleans! Wonderful! I loved the seafood just dumped onto a pile of paper in the middle of the table.
Ants and Scorpions on toast. Hubby "had to try it" on a business trip to China. 🤢
Scorpions are too bitter for me. My mother in law was from Laos and harvested every kind of creepy crawly in the right season. I've tried them all
"Scorpions are too bitter for me"
Never expected to see this food preference comment. I think you win the comments today
When I was a teen, the local grocery carried chocolates with ants and bees in them instead of raisins and nuts. We got each other to try them. I can still feel the crunch in my teeth. (grossing myself out) but, to my credit, I did swallow.
No crunchy frog flavour?
You mean you don't take the bones out?
ewwwer!
ewwww!
Love the icon...
Be seeing you
I have eaten "mud bugs" for years. This is crawfish (crayfish) season in the deep south. Boiled with Louisiana spices, add small red potato, onions, corn on the cob, sausage, garlic cloves, and lemon halves. Boil until ready, takes about 10 - 15 minute depends .....
Call some friends and add cold beer. Laissez le bon temps rouler!
You bet! Back at ya. Mud bugs are low on the ground here in northern Illinois. Served here and there but without the panache of Louisiana.
Cultural appropriation alert: tomahawk
Don't think nuclear capable cruise missiles care about that?
The steak looks great, but the water is calling my name!
My focus went right to that clear water also! :-)
Science is served, rare.
With potatoes on the side.
Your steakholders will be proud. Science.
As long as you cooked that steak to 145 degrees, the CDC says it's safe and effective!
That’s not BBQ. That’s grilling.
As Southerns know...yes..but semantics aside? We support the Science.
And, sadly, grilling with gas. Such a fine piece of meat should have a smoky, but smooth flavor devoid of propane.
Exactly
I’m glad you’re having a good vacation you deserve it.
Reporting from the front lines of paradise....
Been wondering about that my entire life . And now I know . My second biggest question is when and where are you picking me up for the next excursion?
I hope the cats got some..........
Gato, It's easy to grin
When your ship comes in
And you've got the stock market beat.
But the man worthwhile,
Is the man who can smile
When his shorts are too tight in the seat.
Lovely. I will not show this to my husband. The combination of boating and grilling steaks would be too much for him.
A word of caution. Never do wings on your rod mounted grill. We tried to burn our sailboat down doing that. Scorched the teak.
Even I feel wistful. Count your blessings.
I'm allergic to red meat, so I'm going to petition a parallel study on thick pork chops, please. We need to know that white meats so prove out...
Pork chops...yum. We get our pork chops cut Porterhouse style so they're nice and thick. I brine them several hours and then grill. So tender and delicious.
Oh, yum...I've never tried brining anything but fermented green beans. Recipe please?
Dissolve two tablespoons salt in three cups water. You can put other things in it like fresh basil or oregano maybe a crushed fresh garlic (something you like). Put the chops in a deep bowl (I put mine in a gallon sized ziploc bag) and pour the water over it. Set in the fridge (I leave mine in for about six hours). Pat dry and let the chops sit for about a half hour room temp before you grill. Don't add more salt although I give them a couple of grinds of black pepper.
Edit to add: I only fix three at a time - doubling the brine would make sense if you're fixing more than three.
With the powers invested in me as a real life chef, I approve this post and recipe.
Thank goodness! My son is a chef, and being the one who instilled his love of cooking? I didn't want to admit i had no idea what brining was 😂🤣
LOL! Thank you and I bow in your direction!
So simple! Thank you so much. Chops in my future mmmmm
Alpha-gal?
That steak will be one of the first things banned for purchase with central bank digital currency. Right after fuel for power boats. That is a good trick with just BBQ with a grill and no oven for a reverse sear. Well done, (not the meat.)
So use of central digital currency will be controlled, like Food Stamps, not like “real money?”
The science is terrific but it is your courage that is most impressive
Carnivore gonna carnivore.
Nobody deserves this more :-)
Yo ho ho and a bottle of rum!
Thank goodness there are still people out there doing the right things for the Earth. ;-)
This is real Science. I just hope you can successfully replicate your results.
for us
Thanks for all you do. Humankind will be forever in your debt.
grilled ribeye at anchor on a beautiful day, who could ask for more, beautiful
Your willingness to potentially sacrifice such a gorgeous piece of meat on our behalf is much appreciated, and we’re glad no such sacrifice was required in the end.
OMG...that view is in Culebra. Right? So jealous. Have a wonderful time!
ooops... typed before reading... LOL
Grilling a Chupicabra at Culebra. Add enough red wine and I'll believe it. Yes I am envious.
I presume the steak was unvaccinated.
And you were well-marinated.
Dude, you're overcooking it.
As my father used to ask/answer: "Yes, but are you truly happy?" "Absolutely!"
This needs fact checking. Too bad it's still half a foot of snow outside.
I just ate, but you are making me hungry again!
Some science can be settled. This is one of those cases! Thank you, Sr Gato.
Looks amazing and your dedication to science really is limitless!
So much perfection in this one photo...thanks for sharing your science!
It's a relief to know that we still have dedicated scientists out there.
I tried in Nicaragua, doesn't work. Is there some democratic adjustments that need to be made?
has anyone offered to marry you yet?
AND! YOU! COOKED! IT! WITH! CO2! PRODUCING! PROPANE! and not that bastard gas butane.
So where does one sign up to be a gatopal™? #ForScience
Nice!
Perfectamente!!!
We thank you for your sacrifice!
For a very brief time in the beginning of my adolescence, I tried to be a vegetarian.
It is always futile to deny one's own nature. I am woman; I eat steak, and inside that gorgeous charred crust I want to see blood.
Ahem. I know you said "on a boat" and not "at sea," but does this truly settle the fundamental BBQ question? The photo seems to show Beaufort 0 or 1:
0--Calm. Smoke rises vertically. Sea like a mirror.
1--Light Air. Direction shown by smoke drift but not by wind vanes. Sea rippled.
Either way, I bet the smoke drift smelled pretty righteous.
You took one for the team.
Thank you for offering your bodies for the betterment (is that a word?) of humankind.
I hope you brought a meat thermometer and cooked to 128F. That’s my steak number.
I'm wondering what wine or scotch you drank
Such a beautiful part of the world. Thank you for sharing!!!
Science wins again. . . every time.
Eres un gatito muy malo. Did it for science indeed, estás disfrutando demasiado de la vida.
🤭
cats are unaffected by scolding, thank God
😽