I’ve heard connoisseurs recommend eating the newly molted cicadas when they’re as fresh as possible - before the exoskeleton has time to dry. This keeps their texture soft, like cooked shrimp. Or so I’m told.
A local pizza shop around here made cicada pizza with brook X a few years ago.
Option 3 might be something like those deep fried scorpion skewers you sometimes see in Asia. If you can get past the crunch, it might be nice with some spicy seasoning.
I saw one come up from the ground one time, and they appear very delicate at that point. It didn’t take long for it to find a place in the sun, the wings to uncurl, and harden, then it flew away. I’m seeing some recipes, basically fry and toss with salt, spices, lime, etc. I’m not in The Zone for this one, but there are always some around here in season.
I’ve heard connoisseurs recommend eating the newly molted cicadas when they’re as fresh as possible - before the exoskeleton has time to dry. This keeps their texture soft, like cooked shrimp. Or so I’m told.
A local pizza shop around here made cicada pizza with brook X a few years ago.
Option 3 might be something like those deep fried scorpion skewers you sometimes see in Asia. If you can get past the crunch, it might be nice with some spicy seasoning.
I saw one come up from the ground one time, and they appear very delicate at that point. It didn’t take long for it to find a place in the sun, the wings to uncurl, and harden, then it flew away. I’m seeing some recipes, basically fry and toss with salt, spices, lime, etc. I’m not in The Zone for this one, but there are always some around here in season.
Yay for Artie Shaw!!