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All I can say about the ants eggs is they taste better raw.
And at the same time see that they are fresh and alive.
They are no good dead or old.
That they are as clean as they can be.
Take away the live ants as they taste not so good but it can't be helped you eat some of them.

Adobong kamaru - Pampanga (available in Pampanga regional restaurants in our city... all you can eat) (Wild)
Kamaru, or mole crickets, which are plentiful in Pampanga, are considered a Kapampangan delicacy. It is often made into adobo, but can also be served deep fried. Several restaurants in Pampanga serve this dish, including Everybody's Café in San Fernando.

Adobong salagubang - Nueva Ecija
The salagubang, or june bug, is a common treat in Nueva Ecija, where many of these beetles thrive. When fried, it can be served as an appetizer or as pulutan (food served with alcoholic drinks, usually beer).  Sometimes, it is prepared like adobo and eaten with rice. Salagubang can be found in some markets in Nueva Ecija.

Adobong uok - Rizal, also in Ilocos in the rainy season, eaten raw, people wait for this season (wild)
Beetle larvae may not sound very appetizing at first, but uok cooked as adobo served with rice and tomatoes is considered an exotic delicacy. One restaurant that serves this dish is Balaw-Balaw Restaurant in Angono, Rizal.

Abuos - Ilocos, (I have eaten this raw and it is delicious, ilocos is FAR from me. Sold in the wet markets.) (wild)
Also known as ant-egg caviar, this Ilocano delicacy is one that is tasty, but a little bit pricey. Abuos, which looks like legumes, is often served sautéed in garlic or prepared as adobo, though some eat it raw. These are sold at public markets in Ilocos, and are usually displayed on leaves.
Hot Topics / Re: Frankenfoods
« Last post by raw-al on Today at 11:12:47 am »
Amazing how some PPL can buy marketting.
I haven't decided yet. I've simply been looking at different farms' websites to see who ships insects and what their quality is. I'm trying to keep it as paleo is possible.
Omnivorous Raw Paleo Diet / Re: Insects - what to look for when buying
« Last post by Eric on Today at 06:41:31 am »
The first thing you NEED to look for is that the insects were raised for human consumption. Most available for sale in the US are not. They are raised for the pet trade, and are fed low quality feed that leaves them so nutrient-poor that pet owners are generally advised to sprinkle mineral powders on them before feeding them to lizards, snakes, etc. If you can find some that are certified organic I suppose that's a start, but that doesn't mean they're worth buying or worth eating. It just means whatever they eat is certified organic. So a cricket farmer can feed cheap organic rice, and sell certified organic crickets, but the crickets will probably be malnourished and stunted, so they aren't worth buying.

Who were you planning on buying from?
Omnivorous Raw Paleo Diet / Insects - what to look for when buying
« Last post by a_real_man on Today at 02:56:42 am »

I'm looking to order some crickets or mealworms. I am wondering what to look for when buying. What I mean is that when buying meat, for instance, I look for it to be pastured, grassfed and organic. What is the equivalent for insects? I know that they can be fed organic foods. Is there anything else I should look for to get the (probably) healthiest insects?
"There is thought to be a primitive wild sheep ancestor." -- geneticists have not found a wild sheep ancestor yet... not yet.

"Domestic sheep are thought to have descended from the wild mouflon of Europe and Asia (left). Robert Bakewell also played a large role in breeding sheep to be big but delicately-boned, with high-quality fleece and fatty forequarters (right)."

Geneticists have concluded that the wild mouflon is descended from the domestic SHEEP.

Domestic SHEEP has no known genetic ancestor that can be traced so far.

There is thought to be a primitive wild sheep ancestor. As regards the theory that moufflon are one of the 2 original wild ancestors of sheep, that is the dominant theory. There is a minor theory that, specifically, the European moufflon are descended from a more primitive, domesticated variety of sheep, but that's all.
Hot Topics / Re: Frankenfoods
« Last post by TylerDurden on Yesterday at 12:49:13 pm »
And I recall someone once claiming here  that eventually all lab-derived "meats" would eventually become as good in quality as standard, grassfed/wild meats.
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