Saturday, October 24, 2015

Cricket Flour Noodle

I wont say it was terrible, but it actually wasn't that good either. I had to do it. The cricket flour can be bought on line. When you open the bag and work with the dough, it smells like a pet shop. Now I know where that odor comes from. I mixed the 100% cricket flour with all purpose wheat, enough water to make a firm dough, rolled out, cut and boiled for about 2 minutes.

These are served in soy, mirin, dashi stock, and a touch of brown rice vinegar. As I said, it's not terrible. The smell dissipates with cooking. With these flavors it might pass as buckwheat soba. Apparently this is sustainable high protein. But at 10 bucks for .22 ounces, and I used half the bag for this batch, it's pretty expensive. If it had tasted great I might have done it again, but once is enough.

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