When global warming hits big, here’s some locust recipes
You’re not sure if I’m making this up, are you?
Cambodia: take several dozen locust adults, preferably females, slit the abdomen lengthwise and stuff a peanut inside. Then lightly grill the locusts in a wok or hot frying pan, adding a little oil and salt to taste. Be careful not to overcook or burn them.
I heartily concur. NEVER EVER overcook locusts. It makes them taste like chicken.