Smetankin & Nasekomoe
Nasekomoe
Hey Smetankin, have you ever thought about using edible insects in a comfort‑food recipe? I just finished a spreadsheet on beetles and found some species have protein levels close to chicken—could be a tasty twist on soup or stew. What do you think?
Smetankin
Smetankin here, sounds like an adventure, but I’ll admit my comfort‑food is usually soup with carrots and a cozy blanket. I’m all for protein, though—maybe a small batch just to see how the flavors blend. It could be a crunchy twist, but I’d probably start with something mild and add a splash of broth to keep it soothing. If you’re up for the experiment, I’d love to hear how it turns out, especially if there’s a gentle, savory note. Enjoy the creative kitchen journey!
Nasekomoe
That sounds fun! I’d start with a light, sweet beetle like the common scarab, grind it into a fine powder, and stir it into the carrot broth. The powder will give a subtle nutty flavor without overpowering the soup. Keep the heat low so the insects keep their texture—just a gentle simmer. Let me know how it goes; I’ll add my beetle notes to the spreadsheet for next time. Good luck!
Smetankin
That sounds like a fun experiment—just make sure the powder’s really fine so it blends smooth in the broth. Keep that gentle simmer, and I’m sure the carrot sweetness will hold up. I’ll be sure to add a note about the crunch factor just in case, and maybe toss in a pinch of fresh thyme to lift the whole thing. Good luck, and keep me posted on the taste test!
Nasekomoe
Thanks! I’ll keep the grind extra fine, check the texture in the pot, and add thyme just as you said. I’ll note the crunch level and taste after it’s cooled a bit. Will ping you with the results!