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Would You Eat Living Food?!

Stashed in: Bugs!, Innovation, Yum, Things that should get eaten

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At first, it was a big nope:

"In the Design Interactions department of the Royal College of Art's graduate exhibition this week Minsu Kim presents three dishes, each exhibiting a different behaviour: wriggling around, waving tentacles or puffing up as though breathing."

And then .....

"This project explores new culinary experiences through developments in synthetic biology, and finds its lineage in haute cuisine and molecular gastronomy," the designer adds. "What if food was able to play with our cutlery and create hyper-sensations in our mouth?"

I'm in!

Whew. That's a hard sell, man.

But not this:


Yeah, that seems like a good place to draw the line.

Python or Boa?

Any snake, really.

Any LIVING snake.


That does not look delicious. Not even a little.

"Rocky Mountain Style" ANYTHING makes me raise an eyebrow.

Rattlesnake JERKY isn't bad.  I think you can find it in the "exotic" jerky category here:

I love that Mountain America Jerky has a "Jerky of the Month Club". 

Does anyone need that much jerky?

I think the packages are small and you can always share.

Who has not eaten live food!??!? Halibutboy frequently consumes live ebi and uni!

I guess deliciousness is in the eye of the beholder! One thing I would like to try one day is BBQ tarantula (dead version). I heard it tastes like really good king crab. Yum yum. If that girl can do it, I can do it...I hope.

Tarantulas, Temples, TEFL Training, Tuk Tuks and Toilets. - These Vagabond Shoes...

I am never eating that, but I'm curious if Soyeun would.

I wonder which wine pairs with tarantula?

A buttery Chardonnay, a dry Riesling or a Pino Gris would all be excellent. And of course, get it at Walmart for under $5! Not sure if Walmart sells the tarantula too, though.

Not in the online store. Neither does Amazon. Insert rain forest joke here.

Ahem. I see we are reviewing our culinary CVs: I have had snake (in FL) and it was deep fried so it tasted great because the batter was abundant. As for spiders, I had the chance in China and passed it up. Yes, still scary even when fried! Also, the resemblance between crabs and spiders put me off crab instead of the potential crab flavor luring me into spiders. 

Oh no! Say it ain't so. Here is the episode of Andrew Zimmerman's show that got me turned onto tarantula...

"They're sweet, they're nutty. Incredible."

Ah, Andrew Zimmerman. As for the spiders, the sauce sounds incredible. :)

One sauce, hold the spiders, please.

Yes! Exactly! 

Synthetic biology? Is that better than live food? 

Better in what sense?

Well, the ingredient to making her food art move was synthetic biology. It might be better for our bodies to eat live octopus than fake blobs. I need to do research on synthetic biology but anything that makes an inert mass move seems . . . full of batteries, or something.

And yet, we have a future where biotech will create meat for us to eat WITHOUT it being on an animal.

True. And yet I don't think even those items are supposed to move. 

They're not. It's supposed to be a humane, inexpensive way to make meat. That's all.

Hm...Healthy protein without being from an animal. Isn't that called tofu? 

Tofu today. Biotech produced meats in the future.

I was thinking the same thing! When did we give up on making tofu substitutes?

Alas, not everyone is a tofu fan (I personally love it). Especially those who have soy allergies. I guess they'll have to wait for biotech meats. I can see it now: "Come get your grade A fully synthetic 100% lean beef!"

Tofu is expensive as a world hunger solution.

Plus, wouldn't it be fun to use a 3-d printer to make meat?

I can taste it now...the absolute perfect filet mignon chateaubriand. Every time.

Yes, consistency and efficiency are side benefits. Low cost and easy distribution are the main benefits!

We could just learn to eat real bugs, as per the rec by the UN.

Great idea. All protein, no fat, ubiquitous supply. Any insect would taste good with Sriracha sauce...

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