BUGGRUB.com – Eat Your Earth Now & End World Hunger!

Posted by: buggrub | February 21, 2010

World Hunger – Cooked & Served With Your Earth Help! Join The Eat Your Earth Now Project…

BugGrub.com is the official website and headquarters hosting the “EAT YOUR EARTH NOW PROJECT”.

BugGrub.coms vision and direction is for one purpose only – To Feed All The Earth’s People.

We - The Earth’s Fortunate Culinary Professional & Enthusiast Internet Food Pod Junkies WILL accomplish this awesome endeavor by working together to educate The Earth’s Population in alternative and Strange Methods of Earth Food Sources & Preparation.

So – JUMP In Now and join The Eat Your Earth Now Project…

We’ll Be Dishing Up Meals of Quadrillions In Fantastic Efforts To Feed Billions! Sincerely,

BugGrub.com. Serving Quadrillions - Eating Your Earth Now!

Email: eatyourearthnow@gmail.com

Eat Your Earth Now Project Walk.

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Posted by: buggrub | January 24, 2010

Chocolate Chip Mealworm Cookies

Preparing Mealworms for Baking

How to prepare a batch of crickets or meal worms prior to baking:
Gather your desired quantity of live insects, rinse them and pat them dry. Cleaning is very easy to do with mealworms, but more difficult with crickets. With crickets, place them all into a colander and cover quickly with a cheesecloth. Rinse then dry the crickets by shaking the colander until all water is drained. Place all crickets or mealworms in a plastic bag and freeze until they have died but not completely frozen. ( Usually takes 20 minutes or so ). Then, remove from the freezer and rinse again.

Now – You’re Ready To Bake The Mealworms, Crickets Or Both In Combination!

Chocolate Chip Mealworm Cookies

1/2 cup butter
3/4 cup brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup oats

3/4 cup chocolate chips – semi sweet or milk chocolate

1/4 cup chopped pecans
1/4 cup mealworm flour
Cream butter, then mix in sugar, egg, vanilla flour, salt, baking soda, chocolate chips, oats, mealworm flour and any other dry ingredients. Teaspoon Drop refrigerated batter on a greased cookie sheet. Bake 10 minutes at 375 degrees farenheit.

COOL ON A COOKIE SHEET RACK AND WATCH THEM DISAPPEAR…

ENJOY!

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Posted in EYE Recipes | Tags: Mealworms Add A Little Kick To Your Chip!

Posted by: buggrub | March 10, 2010

Eating World Hunger, One Bug Blog At A Time… BugGrub.com

Eating World Hunger, One Bug Blog At A Time… BugGrub.com.

Join The Eat Your Earth Now Project now!

Eating World Hunger, One Bug Blog At A Time...

BugGrub.com. Eating and working together to end world hunger – Forever…

Contact Kirk And Blog BugGrub.com Now:

Kirk Franklin
Email: buggrub@gmail.com
Cell: 785-259-5282
Website: www.buggrub.com

“So – JUMP In Now and join The Eat Your Earth Now Project…

We’ll Be Dishing Up Meals of Quadrillions In Fantastic Efforts To Feed Billions!”

Sincerely,

BugGrub.com,
Eat Your Earth Now Project! Ending world hunger – Forever…

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Posted by: buggrub | March 10, 2010

World Hunger News Now – At BugGrub.com!

World Hunger News Now – At BugGrub.com. Join the Eat Your Earth Now Project Today!

World Hunger News Now - At BugGrub.com!

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Posted by: buggrub | March 8, 2010

Seaweed Feeding People By The Millions At BugGrub.com’s Eat Your Earth Now Project!

Visit Michael Guiry’s Seawed Site Today!

“The use of kelps (kombu in Japan; kunbu or haidai in China) dates back to at least the 5th century in China (Tseng 1981a, 1981b). The main species used is Saccharina japonica(Laminariales), but 8-11 other species are also used, mainly in Japan. Plants are dried after harvesting and either cut into strips or powdered. In Japan, kombu is used in the preparation of fish, meat dishes, soups and also as a vegetable with rice. Powdered kombu is employed either in sauces and soups or is added to rice in the same way as curry. It can also be included when cooking beans to add nutrients and improve their digestibility. It is also a rich source of glutamic acid, a natural substitute for monosodium glutamate and a flavour-enhancer. Some kinds are used in making an infusion similar to tea. Kombu is also important in Korean and Chinese cuisines. In 1976, about 176,000 wet tonnes of Laminaria spp. were collected from wild sources in Japan and about 22,000 t were cultivated. Laminaria is cultivated either by seeding blasted areas of rocky shores or by seeding ropes. In China, Saccharina japonica(formerly Laminaria japonica) was imported from Japan from the 5th century until the founding of the People’s Republic. In the early 1950s, the Chinese started to cultivate this species, which had been accidentally introduced from Japan to Dalian on the Yellow Sea. Today, about 6 million tonnes wet weight of this kelp are grown in China. The strains grown may represent more than a single species.”