The crickets arrived in a box decorated …with pictures of crickets. It even had air vents built into it.
Frying them up!
I put them on paper towels so they would be less greasy.
After I had cooked the crickets, I stir fried them with a spicy, curry butter.
The crickets were delicious with a salad — the slight bite of the greens complemented the tang of the crickets and the spice of their sauce.
Packaged vegetarian taro cake.
Slicing up the packaged taro. The texture felt similar to tofu.
Frying the tofu in sesame oil (I used paper towels to blot up some of the grease).
Raw taro root. This thing probably weighed about 5 pounds.
Slicing up the taro root. Notice the purple flecks in the root. At this point, the root smelled somewhat floral, but had a distinct, sharp undertone.
Boiling the taro root.
Cooking the tapioca pearls (my suite doesn’t have many real pans….)
Taro/tapioca pudding. Decidedly unglamorous looking!
These photos accompany the “Nothing but coelomates“ Melissa MacEwan’s column “The Roaming Fork.”
The sea cucumbers in their package. They didn’t look particularly appetizing, but they didn’t look gross, either.
Soaking the sea cucumber so they would thaw to room temperature.
Cukes after being thoroughly washed in the sink.
Next step was to cut the sea cucumbers lengthwise and remove the intestines.
Boiling the cucumbers with scallions and ginger.
Cooking the shitake mushrooms.
Everything came together quite nicely!