Last Chance To See 600 sq mi: Hidden
Missed Connections: Gefilte Fish...and "Chain Connections"
H-Town Rock
Rock Talk, Vol. IX
We can only surmise that the Keebler Elf is having a coronary at the very thought of crickets or, worse, cockroaches on a lovely, buttery cracker. How about "Three Bee Salad" or "Pest-o"? Have we piqued your curiousity, or put you off of your next meal? The Houston Zoo is hosting "From Soup to Gnats: The Essentials of Bug Cookery" on Saturday, October 14, 2006 at 11:00 a.m. featuring insect chef and author David George Gordon. The brunch will be traditional and bug-less, however, Chef Gordon will be whipping up bug delicacies for the not so weak at heart - or anyone getting prepared for an appearance on "Fear Factor".
Brunch will be served at 11:30 a.m. in the Brown Education Center and accompanied by a selection of Starbucks coffees. Following which, there will be a slide presentation and video segments, and, of course, a cooking demonstration involving bugs. We Westerner's are the odd one's out in the bug-consuming department - we understand in many countries bugs are commonplace on the menu. Grasshoppers have twice the protein of chicken or beef and termites are a great source of iron. Drink your milk Eat your crickets if you want to grow big and strong — they're high in calcium. What about our new neighbor, the Asian Cockroach? Possibly a good source of protein?
The lecture should prove to be entertaining and informative (bug-keepers may be a new Hurricane Preparedness Kit essential - in case the vienna sausages are all gone). The cost to attend? $30 for non-members, $25 for Members and $20 for students and children. No bottomless mimosas, but, a nice bargain for some grub, coffee and an educational experience. Register online here, or phone 713.533.6550. After brunch, take the opportunity to go see the newest little addition in the elephant exhibit - our weather is perfect right now for walking all around the zoo.
Hit the extended entry for a recipe for Scorpion Scallopini ...
The Houston Zoo
1513 N. MacGregor
More information on the "Eat a Bug Cookbook" by David George Gordon
Scorpion Scallopini
8 hairy desert scorpions, or similar species, thawed (we want to be there when you ask the grocer where they are located, seriously)
1 pint low fat milk
1 cup white cornmeal
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped (we prefer Italian Flatleaf)
Using a sharp knife, remove and discard the stingers and venom glands from the tips of the scorpions tails. Pour milk into a medium-sized bowl; add scorpions and set aside. In a 12" skillet, melt butter. Remove scorpions from milk mixture, allowing the excess to drain off. Dredge scorpions in cornmeal, one at a time. Shake off excess. Place scorpions in hot butter and cook until golden brown (approximately two minutes), turn and cook a minute more, until done. Drain on paper towels. Once plated, sprinkle with lemon juice and parsley.
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