These photos accompany the “Grubbin’ It” installment of Melissa MacEwen’s column, The Roaming Fork. To see the recipe she used for this meal, click here!
My friend Lucie was conscientious enough to put the worms through customs.
Close up of the worm tin, complete with appetizing drawing.
Out of the tin! No getting around the fact that they’re caterpillars.
Reconstituting the dried caterpillars.
Boiling vegetables for stew.
Boiled vegetables + immersion blender + peanut butter.
Spicy peanut soup, with worms. I’m guessing this isn’t how it’s supposed to look.
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These photos accompany the “Cooking Jiminy“ installment of Melissa MacEwen’s column, The Roaming Fork. To see the recipe she used for this meal, click here!
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.
Close up!
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.
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These photos accompany the “Root of the Problem” installment of Melissa MacEwen’s column, The Roaming Fork. To see the recipe she used for this meal, click here!
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!
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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!
If you’re in the mood to try out this dish yourself, you can find the recipe here! Want more of today’s columns? See a full list only on Jumbo Slice!
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