In Northeast Thailand, a Cuisine Based on Bugs

Interesting NY Times article on eating bugs.

Crunchiness and sogginess are, respectively, the most and least desirable physical attributes of any food I eat. These rankings informed my selection, which included a bag each of everything except the large brown water beetles. Apart from its huge, squishy-looking midsection, the shiny blue-black scorpion presented more crunchy bits than the crickets or grasshoppers. I randomly picked a four-inch candidate, pulled off its legs, tail and claws, took a deep breath, shoved the lot in my mouth and started chewing.

Read the whole article at NYTimes.com