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Good information at InsectsAreFood. Scroll down for a decent list of places to buy. There is also a site called that has a shopping page with all sorts of bagged and canned bugs. It appears that the UK has the best-developed edible insect markets. If you live elsewhere, you might want to research your country's laws, regulations and ...


Just because the oven is reaching high heat does not mean the olive oil that is on the surface of what is being cooked will reach the oven temperature (or get past the smoke point, even). In a deep fryer, heat is transferred almost directly from the heating element to the oil. In a pan, heat is transferred from the heat source to a pan, then directly to the ...


Smoke is not inherently a bad thing - look at the popularity of barbecue preparations, or the wide variety of both traditional and modern smoked foods. Why wouldn't a little bit of that flavor enhance whatever is being roasted? Olive oil itself also has a robust flavor, and it browns nicely. So in many ways it contributes to the flavor of the finished dish. ...


The closest I've found to an oil that imparts no taste to foods is grapeseed oil. It's my go-to even for making fries.


Canola oil is a neutral oil (meaning it has little/no flavor of itself) so you need another neutral oil to work. If you want to avoid vegetable oil (which in USA usually means soybean oil), you can try peanut oil, sunflower oil, or safflower oil. These are all neutral oils and should not change the flavor of the recipe.


During the fall, upon acquiring sacks of russets during the potato harvest, I have found that using deer fat works very well. The fat on the rear haunches, just above the tail of the deer can be quite thick, actually 3/4" - 1" in thickness, and a lot of it. It is pure white and renders clear, and I store that fat just like coconut oil. I soften up a 1/4 ...

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