Recipie 1
Cicadas
Step 1
Walk outside with a paper bag early in the morning and begin collecting
your meal. The best cicadas to eat are those that are newly hatched and
have not had time to climb up out of your reach yet.

Step 2
Boil the cicadas in water for 4-5 minutes immediately after collection.
This will kill any bacteria on them and solidify their internals. They
can now be cooked or frozen and stored.

Step 3
Remove all the hard pieces of the cicadas before preparing them. The
legs wings and heads should be removed. The thorax and abdomen is what
you will want to be eating.

Step 4
Roast the cicadas on a cookie sheet for 10 to 15 minutes at 225 degrees
Fahrenheit until they are a soft dry consistency. They can then be
ground and used as a nut substitute or ground very finely and mixed one
to one with flour to make high protein dough.

Step 5
Try putting this cicada powder in any recipes you normally make that
call for nuts. You can also use them as a topper for ice cream and
anything else you could imagine.

and enjoy i shall be putting up more recipies later

INGREDIENTS (To Make 2)	Metric	Imperial
Okonomiyaki Flour	100g	1 cup
Water (or Chicken stock)	160ml	2/3 cup
Eggs (or Egg substitute)	2 (or 120ml)	2 (or 1/2 cup)
Cabbage, cut into 3cm x 2-3ml strips	300g	4 cups
Green Onions, thinly sliced diagonally	2 stalks	2 stalks
Tenkasu (Tempura bits)	30g	1/4 cup
Bacon, cut into 8cm (3") pieces	6 strips	6 strips
OPTIONAL
Raw shrimp cut into approx 1cm (1/2") chunks	100g	1/2 cup
Bonus: Chinese sausage, cut diagonally	1-2 links	1-2 links
Bonus: Beni Shoga (Pickled Ginger)	30g	1 oz
TOPPINGS
Okonomi Sauce
Aonori (Seaweed Flakes)
Katsuobushi (Bonito Flakes)

1. In a large bowl, whisk together Okonomiyaki Flour and Water until smooth
2.Add Eggs, Cabbage, Onions, Tenkasu, Ginger, Shrimp and Sausage and mix, but don't over mix.
3.Oil a griddle that has been heated to 200C (400F) and add Okonomiyaki mixture divided into two pancakes.
4.Using a spatula flatten and form pancakes until around 1.5cm (3/4") thick - approximately 30cm (12") across.
5.Add Bacon pieces to cover top of each pancake.
6.After about 3 minutes, flip over pancake (bacon side down) and cook for 4 minutes.
7.Flip pancake again (bacon side up) and cook for 3 minutes or until firm and well browned.
8. Remove to plate and drizzle with Kewpie mayonnaise, okonomi sauce and sprinkle with Aonori and Katsuobushi.
9.Eat quickly before someone near you takes your portion.

@-@ that looks really goood....


You should make some for me some time! :3

RECIPE: (serves 4)

1 lb. squid ink pasta
16-20 large shrimp, peeled and deveined
2-3 medium leeks, trimmed, washed, sliced into rings
Zest of 2-3 large lemons
2 cloves garlic, minced
4 tbsp. minced fresh parsley
1/2 cup cream
1/2 cup dry white wine
3 tbsp. olive oil
2 tbsp. butter
Salt and pepper to taste

In a large stock pot, set several quarts of salted water to boil.

Heat the olive oil in a large skillet over medium-high heat. When
hot, lay the shrimp in the oil and sautee on both sides for 2-3 minutes
total. Remove shrimp and set aside.

Add pasta to boiling water in stock pot.

Returning to the skillet, turn the heat down to medium and add the
butter. Add the sliced leeks and sautee until just starting to turn
brown. Add the garlic and cook for another minute. Add the wine and cook
until reduced by half.

Add the cream, lemon zest, and 2 tbsp. of the parsley and stir. Allow
the sauce to simmer and thicken for a moment, if necessary. Return
cooked shrimp to the sauce and turn off the heat.

Check the pasta. When sufficiently al dente, drain into a colander, then transfer to the skillet and toss with the sauce and the shrimp.

Plate the pasta and garnish with remaining parsley and slices of the zested lemons. Serve immediately.

You surely know your place.

Nicely done anyway.

Mmm looks good Wanna make some for me?