By now you’ve probably heard about Brood X, the billions of cicadas who are soon to emerge from the ground and torment my outdoor graduation ceremony. I knew these buggers were big, loud, and annoying, but I didn’t know they were tasty, too, until Justin sent me this article. Celebrate spring with soft-shelled cicadas, El Chirper tacos, or cicada rhubarb pie. Yum!
Expert Michael Schauff says, “They are quite soft and take on the flavour of whatever you cook them in… They are not quite like a piece of meat, more like a small white potato that’s been cooked.”
Mmmm, ripe for the picking. Photo by Gaye Williams, Maryland Dept. of Agriculture.
Jacob Grier is a freelance writer, bartender, cocktail consultant, and magician in Portland, Oregon. He writes, eats, and drinks a lot. His articles have appeared in the print or online editions of The Washington Post, The Atlantic, The Los Angeles Times, Reason, The Oregonian, and other publications.
Just to make it clear, I think this is really disgusting. heh
Ha, I didn’t mean to imply that you were endorsing this culinary practice! I’ll vouch for your good taste in food.
On the other hand, I think I’d give them a try in the right context. Anyone want to prepare some cicada pad thai?
My Chinese student plans to make me some cicada dumplings once the little winged beasts start breeding havoc in D.C. If you’re in town, you’re welcome come along.
Saw you graduate today, buddy. Congrats.
Looking forward to seeing you in the District.
Just for the record–the act of putting fried cicada in your mouth is a bit disconcerting; however, the taste is not half bad.