WTF recipe? Live grubs?

OK, So I’m looking around for some somewhat healthy recipes for the new year. I was browsing around on Shape magazine’s website and found this little gem…
http://www.shape.com/healthy_eating/recipes/27886094.html
Is this for real? Something about it seems akin to Wiki-vandalism, like this:“Note: check every five minutes or so to make sure that none of the grubs have crawled off and fallen to the oven floor (their blood is corrosive to metal surfaces)”
I just can’t imagine Shape magazine touting pan roasting live grubs as a sensible diet choice to their readership!:confused:

On the same page I found this: http://www.shape.com/healthy_eating/recipes/27886049.html , which suggests that someone has been messing around. I hope.

What!!!
You mean that’s a hoax?
I ate that last night!

Well, the recipe calls for serving the grubs with ketchup. That’s a sure sign right there it’s a hoax. Everyone knows you serve grubs with hot mustard. Ketchup just covers up the taste with sugary tomato gloppiness.

Yeah but the recipe is for free range grubs. Hot mustard is good for grubs from corporate grub farms like Tyson, but ketchup is just fine for the more flavorful free range grubs.

You can taste the difference between free range and corporate-raised? :dubious::wink:

So, is grub blood really corrosive to metal or not? (NEED ANSWER FAST!!!):stuck_out_tongue:

Only a complete philistine couldn’t. I suppose your unrefined palette can’t even tell what region a grub is from by taste…

No, I’m not that much of a connoisseur. I do know, however, that you must serve them with chilled white wine.

Not always. A pub grub is served with beer.

Clearly it’s fake, as they don’t specify which species of grub they are.

Witchetty Grubs
Huhu grubs
Mealworms

What kind? Stout, ale, light beer? For a delicacy such as grubs, you must be careful what you drink with it.

What about sides? I’ve found a nice salad with spinach and feta cheese is a nice complement, but some people swear by pasta or dirty rice.

The traditional accompaniments are a baked potato and creamed spinach. Problem is, though, you have to pay for it in advance.

Because, after all, it’s a grubsteak.

Obviously spoken like a bunch of people who’ve never eaten grubs.

Best roasted on sticks, with a scotch-bonnet pepper powder marinade. Spicy as all get out, but not as bad as you’d think it was.

It’s clearly a fake. Grubs (or any other insects) do not have blood!

You, of all people, should know it’s Slug-o-Cola or eelwasser.

I’ve also tried a tangy cocktail sauce. Not too spicy, or it overpowers the grub flavor. And the little “jumpers”* that wound up on the bottom of the oven: just mix them with the others; they provide a little crunchy texture.

  • Hey, from their point of view, it’s like 9/11.