The Joy of Cooking (with Bugs!)
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- Опубликовано: 14 июл 2024
- Add some healthy, sustainable CRUNCH to your diet by incorporating more insects into your meals! Many are packed with nutrients, and are already enjoyed by billions around the world. Bon appétit!
Learn more about the Field Museum's partnership with Journeyman Distillery, in honor of the Museum's 125-year anniversary: www.journeymandistillery.com/...
And be sure to check out Joe Hanson's video over at It's Okay To Be Smart! • I Tried Eating Bugs… H...
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Executive Producer, Creator, Host:
Emily Graslie
Producer, Director, Editor:
Sheheryar Ahsan
Production Assistant, Content Developer, Writer:
Raven Forrest
Cooking Demo:
Chef Mike Schulte
Drink Demo:
Luz Barcenas
Special Thanks:
Brian Rathbun
Megan Williams
Production Support/Stuntman:
Vinícius Penteado
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This episode is filmed on location at the Field Museum in Chicago, Illinois.
www.fieldmuseum.org
Emily is the kind of lady you could count on to rebuild society after an apocalypse.
Radar O’Reilly wow thank you NO PRESSURE
Love your user name!
And can we clone her to repopulate the planet with nice people too?
wonderwend1 I’m not against cloning, but really we should all just be kinder to one another...
Haha 😆
Slow down the pop-ups! Give me a chance to actually read them!
Came here to say the same. I can't read them quick enough anyway without trying to listen to what's being said too
Ah sorry! I have a habit that whenever text comes on screen in any video I pause the video to read it at least twice so I can process it. I did the same every time I reviewed this video and didn’t think to watch it for pacing for those that don’t do that forgive meeeee we will do better next time
@@thebrainscoop If it's any compensation, this is one of the best videos about eating bugs I've ever watched. ;->
Definitely a me too on this. Wayyy fast.
@@thebrainscoop Thank you, glad you did this thanks for sharing. Charles.
It's not a bug, it's a feature.
I misread your comment as “It’s not a bug, it’s a future.”
The earrings and shirt are just *chef's kiss*
Having grown up watching The Magic School Bus, Emily reminds me a little of Miss Frizzle: so passionate and enthusiastic about the natural world, learning about it, and sharing that knowledge with others. The fact that she often coordinates her wardrobe and earrings with the episode's topic is such a Frizzle move.
I hear so much about the benefits of eating insects, but I find it concerning that the fact that if you're allergic to shellfish you might be allergic to some insects. This seems like an important disclaimer and this is video I've heard about this in!
I didn't know that! That's certainly important information!
Never heard of that before. Might be a good idea for any restaurants who serve these to keep an EpiPen on hand. Just in case. As well as tell people.
As a vegetarian, i sometimes find it hard to be sure that i am getting some of the nutrients that are easier to find in meat than in vegetables, som i would definitly welcome the ability to make an exeption to my vegetarianism, and eat bugs!
Hello, fellow bug eaters!
Great pair of videos!
Yes great
I've been snacking on cricket chips for years without people noticing or caring, so I can see entomology slowly diffusing into our mainstream culinary culture.
Edit: Sorry, reading this back it sounded pretentious. I mean to say, since it’s possible to sneak insects into a fairly normal snack, so expanding the degree to which insects are used shouldn’t be too difficult.
I ate a lot of bugs as well when I was younger ... until I learned keep my mouth shut when riding my motorcycle.
I would have never expected a cooking video from a science channel. Keep up the good work!
I'm adverse to eating bugs, mostly because of the look, if I can't see it's an insect I'm probably on with them. I think it's the mental / visual link to eating them as opposed to anything else.
Joe Parker. agreed! These gnocchis looked amazing until literal worms jumped in there... sorry, I’ll pass and stay vegetarian.
A quick look through the FDA's published guidelines for "insect filth" allowed in various fresh and packaged foods reveals that we all _actually are_ eating tons of bugs (plus assorted feces and hair) anyway without even realizing it.
Well, prawns are insects of the sea, so...
So this is what Stannis Baratheon has been up to!
He's a dead ringer for Edmure Tully, not Stannis.
gardonkulous you’re totally right. Stannis is somehow a more flattering comparison I think nonetheless!
This cracked me up. I was watching in the library and got the weird looks from everyone around.
I think if we're going for protein replacement one way or another, at least for my own tastes, there should be an ample variety of bugs turned into flour or more basic ingredients that gets into the mix without looking like bugs.
Which is the way most of us thinks about food anyways. We don't have a repulsion to eating only insects looking like they are in their raw complete states, we have a repulsion to eating everything that resembles a live creature too much, period. I'm not talking for all of us, obviously, but probably for the majority.
Here's the thing - this is also true for all the usual meat stuff we consume.
Again, not all of us, but most people wouldn't really want to eat a caramelized chicken head, don't find fish that still looks like live fish very appetizing like sucking on a fish head, or wouldn't want to shove their teeth into a cow's eyeball or something, even if caramelized and fried.
We certainly do use those strong flavored self evident looking parts of pigs, cows and chickens for some types of dishes, but these dishes that have visible raw-looking parts of animals in them are extremely divisive... niche even. Most people wouldn't really want to eat them on a daily basis.
Which is why we have stuff like sausages, hot dogs, sashimi, hamburgers, chicken nuggets, etc etc. It's all still meat, but they have become as distant from looking like their source animals as possible.
I won't judge if this is a good or bad thing, if it's ethical or not, but I do think food processing is a necessary step to include insects better into mainstream western diets, just like it is for regular meat.
I don't see myself eating grubs, ants, crickets or scorpions on a regular basis anytime soon. I really have no interest in it, sorry. But if they are processed and mixed into stuff, I'd probably have no objections. I mean, specially for industrialized stuff like cookies, granola, chips, sodas, juice packs... and then pre processed food like hamburgers, packaged tomato sauce, sausage, hot dogs, pizza dough, bread, all types of pasta, etc... we already take in a whole ton of preservatives, food dyes, thickening agents, sweeteners, flavor enhancers and whatnot anyways. Some people might even see it as a good thing to use insects instead of weird sounding "chemicals".
And I also think this is the most realistic and most optimal scenario to reduce regular meat consumption and shift part of it towards more sustainable insect farming. You can't completely replace it, but reducing meat consumption by introducing insects partially as a source of protein to be added in the mix would probably work faster and way better than trying to completely replace things.
Then, as time passes, and it becomes more and more acceptable that we have insects as part of our diets, then perhaps more people open up to just plain eating insects straight without much processing.
Agree 100% i could probably eat bugs if they didn't look like bugs! I cant do it with the little eyes looking at me or the little legs....
Well said dude.
I love Emily's enthusiasm while watching pasta being prepared. I used to cook for a living and seeing someone else regard what I do with some pure joy makes cooking for people worth it.
1. i love those earrings!
2. here in germany, insects are really quite expensive. so it would also be a luxury dish. i hope they get cheaper soon!
Can confirm, last time I checked it was something like 10x or even more compared to high quality pork and beef. Right now it's basically just a really, really expensive novelty ingredient for chefs who want to do something "new" and "exotic".
You could always harvest your own insects.
Really ?
You know how a lot of stylish things that people want to buy are because rich people have them? It happened with fanny packs, big T-shirts, sushi and avocados; I’m sure it can happen to insects too
A glass of Almond milk and a chocolate chirp crookie sounds delicious.
I can always count on you to deliver content that makes my little heart so happy. Thank you for this delicious episode!
I could prolly do a insect based protein powder in a smoothie, until I get used to the idea (and flavor).
The only reason I don't eat more insects is because insect products are very hard to find (you pretty much just have to buy them online if you want to try them in my area), and they're still way too expensive. I can't wait for them to be mass produced, cheap, and everywhere.
Start your own business to make them. You could strike it rich.
It's one thing to sprinkle ants on a salad to start to normalize the idea of eating insects, but the real impact will happen when the insects are key to the recipe in terms of calories or protein. If they're too strongly flavored like the cricket flour, or too chitinous like my experience with mopani, they're not going to have any effect on meat consumption.
inago (japanese candied crickets) is really delicious. we also eat something called Tylorrhynchus heterochaeta (a kind of Nereid worm) baked in scrambled eggs like a quiche, which scares the crap out of most people.
"something that looks like it accidentally fell on your plate" lol
In Mexico, I’ve eaten grasshoppers, ant pupae, and maguey worms (caterpillars). I also had mezcal infused with scorpions and spiders, which gives it a different flavor, and it is also supposed to add some medicinal and/or voodoo qualities to the drink.
It would be nice if the pop-up facts about all these insects actually stayed on screen long enough to read.
There is the pause feature. One of the things that I love the most about RUclips. That and pressing the left arrow key to backup and rewatch the last 5 seconds!
I would not have thought of using bug-based flour in fresh pasta. I've been looking for a way to try bugs, so that sounds great!
Eat the bugs. Live in the pod.
Ground up bugs are fine, but I'll take a pass on the crunches
I’ve been feeding crickets and super worms, to a gecko I have, and the crickets are terrified. I feel bad for them, and get no joy out of their fear. So to people who feel compassion for other creatures, eating bugs is not different than animals, except for environmental reasons.
Really interesting, I've never thought of bugs as such a sustainable/environmentally friendly protein choice cuz I could never get past the gross factor but now I'm tempted to use some of the flours (still can't handle the thought of biting into a full insect tho ugh)
Go plant base much better no grossness
Mealworms are kinda yumm. The dried ones are like popcorn, but more filling.
The chef's face when she said saute @5:55 before he wanted it to be said lol 🤣🤣
I’d love to try those ants. Also that gnocchi looked good!
I had never thought of the virus incompatibilities between insects and us, it's a really interesting point!
You get credit for citing that some species of locust are kosher. That being said, only a few communities still have a tradition to eat them, with Yemenite Jews being the primary kosher-locust-eating community.
My cat absolutely loves this idea. To Micah all bugs are moving kitty treats.
He even tried to kill the 3d butterfly stickers I put onto my lamp. Luckily he didn't brake it.
Technically, it makes a lot of sense. People eat all sorts of meat, from all parts of the body of animals. Insects are another body, and I've heard they're extremely nutritious.
It does give me the shivers, but i might try it one day. It's a lot like raw fish, like in sushi. Loads of people were pretty adverse to it, but it just became commonplace as time went on. Interesting topic for a video, im enjoying it!
6:33 "We're gonna sweat this out..."
*PSSSSSSHSHSHSHSH*
That is the opposite of a sweat, sir.
His eye contact is intense!
OMG i love this!! I went to culinary school, My very first practice was an ancient aztec recepies... So, since i am alergic i took everything Home, put it on the table and go training... My family eat the whole thing with out knowing there where Bugs in it!!!
I've made chocolate "chirp" cookies on many occasions using cricket flour ! Honestly gives it such a delicious nutty flavour
This was amazing! Great job Emily and Chef Mike!
I'm excited for the bug-eating future!
I've eaten bugs as a grown-up and they're delicious when prepared well. But a thing I'd forgotten was that as kids we used to stick small branches into ant nests and lick them. The ants would spray the stick with formic acid which tastes great. If you were really lucky you'd get an actual ant which are basically sour candy.
Interesting, I haven't tried that.
Emily always has great questions. I never would have thought about the 1:1 cricket:normal flour ratio question, but it was important to learn!
Fun fact: Any residual scorpion venom that cooking fails to break down will technically become poison if you ingest it.
Attention, all people who wants to eat insects: Maybe starting from ants may help. In Brazil there is a big and brown ant that they fry and you can't tell they are insects. Brazilians then put it in the rice or 'farofas' which is a kind of dryied stuff and eat. They say it's salty and crunchy like a popcorn.
How am I just bow finding this channel? I've got some binge watching to do.
I really enjoyed this video 👍
I noticed the chef ate the smallest possible bite of cricket cookie, LOL
This is the first time clips from the Food Network have showed up in my "up next" list. Gotta love that algorithm.
Cows do not fart the methane, they burp it
I’m gonna try and make that gnocchi and sauce with or without insects, it looked so delicious.
As a protien replacement, i prefer soy or legumes....
Source might be a better term, but yes I would agree.
Inspiring! I love seeing people use new ingredients...annnnd helping the environment. Awesome.
New video I'm so excited!!
Honestly I'm curious about eating bugs because of this but I have no idea where I would even be able to try besides the bug candies they have at the science museum.
I find roasted silkworm pupae to be delicious as a meal in themselves.
wait, why are we only eating 40% of the cow? aren't the bones used for sugar refining and hide made into leather products? what's left? Asia eats pretty much all of the organs, what's left? the issue with this particular part is to teach caucasians that eating offal is not disgusting and not to waste so much of the cow, or other animals. if you can get used to eating the sex organs of sea urchins raw(that's what uni is), you can learn to enjoy some geese intestines stewed in soy sauce or eat steamed whole fish with it's head still intact.
That mushroom thing. Omg ❤️
I love it when someone is just honest when trying foods. It’s okay to simply not like something! We all have different tastes (go check out the video with Emily doing the sour taste test!)
I like the spicy and nutty flavor of insects in certain dishes. It's just a shame that you can't get them in the States very readily. Usually, I have to order online.
Susse Kind lol eww 😀
Love the chalkboard!
Nick McEachern The Brain Scoop also was the chalkboard an amalgamation of bug eating habits exclusively for this video? I would love to have a sharable copy.
I think the "It's Okay to Be Smart" video would've been better served with clearer information like what Emily did for this vid. There were a lot of skeptical people in the comments section for that video, and this additional info I think can help allay people's fears a lil'
Yes, crickets, beetles, grasshoppers are considered halal. However, certain arthropods are not exactly "halal" in a sense that they have religious significance like ants, bees and spiders(also because they have venom, but that reasoning is rather dubious depending on our schools). Also, they best thing about them is because they don't have carotid arteries and jugular veins, we could just wash them a bit, then instantly cook them!😆
Still hope i can try some none cookie foods at the field museum some day!
My 6-year-old daughter watched this, and the first thing she noticed was the beetle earrings.
Let's get all the facts, though. We may eat a smaller percentage of an individual cow, for instance, but we use the hides, the bones, the feces and urine, the blood, and other parts in many ways: clothes, fertilizer, pet food. Many pieces of land are unsuitable for crops to feed humans because of their climate or terrain, but you can grow animals there and produce food from those difficult places. Organic farming often uses a blend of crops and animals to better produce both, using less chemical fertilizer and pesticides. See Joel Saladin's work on this. I have no problem eating insects if they are available; but chickens, cattle, rabbits, and other animals have always been useful and can be raised sustainably.
If I could live off butter & sugar, I'd never leave the house.
LOL, love the bug earings
I want to thank the Field Museum chefs for making some of the best burger and fries I've ever had.
This looks so delicious
Personally I'm really interested in hearing more about pairing the taste different insects with complementary dishes. E.g.like knowing that the ants are a strong citrus peppery taste vs the nutiness of the palm grub is very helpful in knowing that the nutiness may go well with the creaminess of the sauce and while the ants give a kick to dishes.
Honestly the only reasons I would be hesitant of eating bugs are the same reasons I'm hesitant of eating prawns etc.: (I feel morally weird/guilty about eating essentially a village of animals per dish rather than a smaller part of a larger animal though I'm aware in practice the environmental impact for cows and other livestock is hugely more problematic. )
Wonderful notes on scorpion venom breakdown, supplysourcing, environmental impact to use ratio and viral risks . The fact we don't pump them full of antibiotics would probably make a big difference for our gut microbiome & resistances.
Great channel with very interesting content, thank you Emily.
Would have liked to join that taste test. Nice vid.
I want to try eating mealworms & crickets!
I just found your channel and subscribed... who aRe yoU and how do you know so many smart youtubers!
Edit: ur now my new favorite channel
Maybe Timon, Pumba and Bear Gyrlls were right all along.
Nice!
This reminds me of "Creed: who's your worm guy?"
OMG! I have been watching your videos for a long time, this one is quite interesting and futuristic..I am your fan from India. :)
Someone please publish these recipes. Does the field museum have a blog or magazine? Put it there! And please send me the link!
Ive had crickets before and those were pretty tasty but i also tried black ants and those were just pokey and sharp.
This reminds me of vet clinic gambia cooking maggots. Except this is going much better.
Is there any way I can download these bug recipes and make them myself?
Happy day when there is a Brain Scoop upload. 😊
Bugs are a tricky ingredient, it will fail if not used correctly. Also, a lot of people won't be able to eat a bug as is, but they might try a powder. So, although bugs are a good option, they won't hit the mainstream easily. I'm mexican, many indigenous peoples here still eat bugs, they are easy to find here, Mexico has the most species of edible bugs, and even so, not every mexican will try them, it's probably an instinctive thing, not so easy to overcome.
Hi Emily can you add links in regards on finding some of the insects for the recipes would love to try and make all the recipes ❤️❤️
I grew up eating crickets marinated in lime juice once cooked the crickets turned into reddish hues.
We ate them in tacos or just by the handful like potato chips!
I suggest removing it's legs because they can get stuck in your teeth😄😄
Hey Emily can you make some more videos on disection or pinning of insects
I actually am very interested in them
Like preservation of them, the way , etc
And now to watch an antscanda video ... I feel like a bad person
this makes me hungry
Great video, Emily.
Whoops, understood "milky" instead of gnocchi the whole time you were talking about it.. Great video though and very interesting to me!
There goes my diet!
Does anyone know where I would go to get food grade insects to experiment with?
lasarack depends on where you live. A lot can be bought online. If you’re making for yourself (rather then to sell) you could also just raise the insects yourself. Mealworms are a good place to start, best I can tell.
If I have the option I think I'll try eating bugs. It sounds like an interesting protein supplement in lieu of normal meat and I'll try just about any food once.
I wouldn't say a new food source, we were eating insects to stay alive when we were a rat like creature called Purgatorious
Funny enough - I watched this video after watching the one where Emily went mushroom gathering ;)
Who peels potatoes like that?! Give that man a peeler for crying out loud!
Hey look. Its Gagh!!
he kinda looks like Neville Longbottom
tempura then fry or dip in chocolate
I watched this whole video and didn’t see the lamb sauce anywhere!
The rest of the cow doesn't get wasted. The rest gets made into leather products, pet food, gelatin, fertilizer and other products.
No, it's still not the best way to do things and we do need to innovate, but the non edible parts don't just get tossed out.
“Bad sound makes good video look bad.” Please use directional body mikes to deal with the bad room acoustics and improve the signal-to-noise ratio. Also, please make the graphics larger and of longer duration for those of us who are not speed readers.
RUclips does have great features like pause (spacebar) & rewind last five seconds (left arrow key) that I use all the time. It's an interactive medium that way
Andrew Thompson A properly edited video will not require the viwer to rewind and pause to read graphics or zoom to enlarge them. She will be on a PBS series next year and she or her editor should learn from the required television standards, including the Safe Title Area and the Safe Action Area for framing.