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Laporan Menu Baru Washington, D.C.: 8/3/16

Laporan Menu Baru Washington, D.C.: 8/3/16


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Hampir terlalu panas untuk makan apa pun selama gelombang panas kita yang tiada henti; nah, siapa yang kita bercanda; tidak pernah terlalu panas untuk makanan dan minuman yang enak. Minggu ini, bar dan restoran Distrik menyajikan shake dingin, gurih, koktail pedas, burger desainer, makanan penutup gratis, dan anggur setengah harga saat makan siang, bagaimana orang bisa menolak variasi semacam itu? Matikan AC, perbanyak minum air putih, lalu cicipi makanan dan minuman beralkohol saat musim panas dan saatnya memanjakan diri.

BLT Steak DC
Bertepatan dengan Hari Tiram Nasional (5 Agustus), BLT Steak DC, benteng daging dan masakan lezat, menawarkan duo menu spesial yang memadukan hidangan tiram inventif dengan penembak pedas yang gurih. Menu spesial tersedia selama makan malam dari Senin, 1 Agustus hingga Jumat, 5 Agustus dan untuk merayakannya, chef de cuisine Marc Hennessy telah membuat menu bar baru yang menampilkan Tiram Rappahannock yang baru dikupas di bagian setengah cangkangnya dengan topping poke. Rasa asin dan kaya rasa, tiram berpasangan sempurna dengan penembak baru direktur minuman James Nelson, yang mencakup vodka bacon dengan selada air dan air tomat yang menyegarkan; vodka yang diresapi cabai dan lobak dengan campuran tomatillo pedas dan pelek yang dibumbui; dan penembak aquavit dill yang dilengkapi dengan campuran Bloody Mary buatan Nelson dan pemburu jus seledri.

Burger, Ketuk & Kocok
Sekarang Agustus telah tiba, saatnya untuk menyoroti Burger Bulan Ini di Burger, Tap & Shake, yang diberi nama “The Dog Days of Summer.” Anda pikir koki melakukan ini sebagai anggukan pada obsesi bangsa kita dengan hot dog atau apakah itu gelombang panas yang terkenal di wilayah kita, apa pun inspirasinya, ini adalah burger daging. Ini buatan tangan dari patty daging sapi dengan keju Amerika, sosis barbekyu bologna, dan chow chow musim panas yang nikmat dan bisa menjadi burger terbaik di kota dengan harga di bawah $ 10 dolar. Karbohidrat dan karnivora royal seperti ini harus menyertakan kesenangan tertinggi — apa lagi selain Shake of the Month yang lembut dan kaya, yang merupakan Lime Habañero Vanilla Ice Cream Shake yang pedas.

Marcel's
Untuk semua pembaca kami yang terobsesi makan siang, bersiaplah karena Marcel's, salah satu restoran paling mewah di DC, menawarkan anggur setengah harga khusus selama makan siang (11:30 hingga 14:30) yang disebut restoran Last Toast Musim panas. Dari Minggu, 24 Juli hingga akhir Agustus, Marcel's menuangkan sebotol apa pun dari ruang bawah tanah mereka dengan setengah harga. Pertimbangkan wafel Belgia dengan krim Chantilly dan sampanye yang indah, mawar segar yang dipasangkan dengan telur rebus dan bebek Prosciutto, atau putih sutra untuk menemani lobster pappardelle. Hari Minggu yang dihabiskan di Marcel's selalu merupakan hari Minggu yang dihabiskan dengan baik, terutama saat gudang anggur buka.

GairahIkan
Musim panas adalah salah satu musim terbaik untuk pencuci mulut dan kami mendorong pecinta hal-hal manis untuk pergi ke PassionFish, di Bethesda, Maryland, untuk kesenangan musim panas terbaru mereka—Treat Yourself Tuesday—pasti akan membuat Anda tersenyum. Setiap hari Selasa, pergilah ke restoran untuk makan malam dan ketika Anda memesan hidangan utama, Anda dapat memilih hidangan penutup apa pun (kecuali Berry Musiman) gratis termasuk camilan yang memanjakan seperti karamel crème brûlée, Florida key lime "tart," chocolate mousse bombe, lubang donat hangat, atau sorbet segar.

goyang gubuk
Agustus adalah bulan besar di restoran Shake Shack di seluruh DMV, dengan diperkenalkannya tiga pilihan menu baru yang menggoda. Pertama, kentang goreng bacon cheddar (yang akan disajikan mulai 5 Agustus) yang dibuat dengan kentang goreng berkerut dengan topping daging asap Niman Ranch dan saus keju cheddar tua Wisconsin; ada juga kue dan krim kocok baru (tersedia sekarang hingga 31 Agustus) yang dibuat dengan custard beku cokelat yang kaya dan lembut dari Shake Shack dicampur dengan remah kue cokelat dan di atasnya dengan krim kocok; dan shack shandy, campuran ShackMeister® Ale dan limun buatan Shack, tersedia sekarang hingga 5 September.

Untuk lebih banyak berita makan dan perjalanan Washington DC, klik di sini. Summer Whitford adalah Editor D.C. dan penulis makanan, minuman, dan perjalanan di The Daily Meal. Anda dapat mengikutinya di Twitter @FoodandWineDiva dan di Instagram di thefoodandwinediva. Baca lebih lanjut kisah-kisahnya di sini.


Apa Cara Terbaik Makan Jangkrik? Resep Koki Berbasis Serangga

Dan akhirnya hari ini, jika Anda berada di Pantai Timur, Anda sudah tahu. Mereka sepertinya ada di mana-mana. Saya berbicara tentang jangkrik dari Brood 10, serangga bermata merah yang muncul dari tanah setiap 17 tahun dan yang lagunya akhirnya membentuk dinding suara yang memekakkan telinga yang tidak mungkin diabaikan. Beberapa bagian AS Timur sudah mengalaminya. Yang lain belum mendapatkan perawatan penuh. Tapi yang ingin kita bicarakan sekarang adalah, apa cara terbaik untuk memakannya? Ternyata, banyak orang telah mengumpulkan jangkrik dan menyiapkannya dengan berbagai cara, mulai dari topping salad hingga kabobs makhluk.

Siapa tahu? Akhir pekan Memorial Day ini, Anda sedang bersiap-siap untuk memasak, dan Anda mungkin merasa ingin bertualang. Jadi kami memutuskan untuk mendengar dari seorang koki yang telah memikirkan hal ini dengan serius. Itu sebabnya kami memanggil Xavier Deshayes. Dia adalah koki eksekutif di Gedung Ronald Reagan dan Pusat Perdagangan Internasional di sini di Washington, D.C. Dan dia telah menyiapkan sejumlah resep berbahan dasar jangkrik yang siap dia bagikan kepada kita.

Chef, terima kasih banyak telah bergabung dengan kami.

XAVIER DESHAYES: Terima kasih, Michel, telah menerima saya. Benar-benar senang berbagi dengan Anda.

MARTIN: Jadi saya yakin ini bukan berita baru bagi Anda, tetapi saya kira makan dengan segala jenis serangga bukanlah sesuatu yang dilakukan banyak pendengar kita secara teratur. Jadi mengapa seseorang ingin memasak dengan makhluk-makhluk ini?

DESHAYES: Sederhana. Jika Anda tidak bisa mengalahkannya, makanlah, Anda tahu?

DESHAYES: Jadi mereka ada di sini, dan kita perlu melakukan sesuatu dengannya, Anda tahu. Saya selalu menggunakan spesies invasif dengan satu atau lain cara. Lalu jangkrik, inilah aku, 17 tahun menunggumu. Jadi, Anda tahu, saya sebagai orang Prancis, jika kita bisa makan siput dan katak, saya bisa mencoba makan jangkrik, terutama jika saya memasaknya.

MARTIN: Titik padat. Hanya titik klarifikasi. Mereka bukan spesies invasif karena mereka sebenarnya asli daerah ini.

DESHAYES: Saya mengerti, tetapi ketika Anda memiliki triliunan yang datang dalam satu waktu, kita bisa menyebutnya begitu.

MARTIN: (Tertawa) Itu benar. Ketika Anda, seperti, duduk di dek Anda, dan satu jatuh ke cangkir kopi Anda, Anda mungkin melihatnya sebagai invasif. Jadi benar-benar mendapatkan poin itu. Tapi Anda memberi tahu kami bahwa ada keuntungan lingkungan untuk mendapatkan protein Anda dari serangga dibandingkan dari daging, bukan?

MARTIN: Ceritakan sedikit lebih banyak tentang itu.

DESHAYES: Serangga akan menjadi protein masa depan. Anda tahu, peternakan serangga sangat berkelanjutan jika dibandingkan dengan sapi atau peternakan hewan lainnya, Anda tahu - lebih sedikit energi fosil, lebih sedikit air, lebih sedikit ruang, lebih sedikit makanan, Anda tahu maksud saya? Jadi ketika Anda melihatnya pada akhirnya, peternakan serangga memiliki segala cara untuk mendapatkan keuntungan.

MARTIN: Saya semakin hangat. Saya belum sampai di sana (tertawa).

DESHAYES: Anda akan datang. Kamu akan datang. Anda perlu makan beberapa jangkrik yang telah saya siapkan, Anda tahu apa yang saya maksud? Mungkin Anda akan lebih mempercayainya.

MARTIN: Bisa jadi itu. Jadi mari kita bicara tentang orang lain yang lebih tertarik memakan makanan ini daripada saya. Jadi apa hal pertama yang Anda lakukan? Seperti, apakah Anda mengumpulkannya pada tahap tertentu, atau bagaimana Anda melakukannya?

DESHAYES: Anda tahu, saya tidak makan serangga. Itu bukan sesuatu yang saya makan setiap hari. Jadi dua minggu lalu, saya mulai memanennya. Dan saya berkata, OK, apa yang Anda akan menjadi keamanan yang baik untuk memakannya? Jadi saya merebusnya di atas air mendidih selama lima menit. Dan setelah itu, saya meletakkannya di atas loyang. Dan saya memanggangnya selama 2 1/2 hingga tiga jam pada 200 derajat.

DESHAYES: Jadi yang saya dapatkan adalah jangkrik yang sangat kering. Mereka terlihat seperti camilan kecil.

DESHAYES: Dan dengan itu, saya membuat bubuk, menghancurkannya. Dan untuk salah satu resep yang saya buat beberapa hari yang lalu, saya membuat kulit steak sayap untuk barbekyu.

DESHAYES: Jadi saya memanggang steak sayap saya. Dan semalam, saya menaruh kulit jangkrik ini (tidak dapat dipahami) dengan minyak zaitun, dengan bubuk bawang putih, dengan peterseli. Dan saya menggosok steak sayap saya. Dan saya biarkan seperti itu untuk diasinkan semalaman sebelum menyelesaikannya keesokan harinya. Dan itu memberikan kayu yang bagus, pedas - sangat menarik.

MARTIN: Seperti apa rasanya sendiri? Seperti, apakah rasanya seperti keripik atau kacang atau seperti apa rasanya?

DESHAYES: Oke. Jadi untuk yang kering, saya coba karena setelah itu saya punya banyak orang yang datang dari pekerjaan dan berkata, chef, saya ingin mencoba. Beri saya kesempatan untuk mencoba. Jadi saya memberi mereka yang kering, dan itu seperti keripik. Itu tidak terasa apa-apa. Saya melakukan ini dengan garam laut yang bagus, Anda tahu. Dan jika Anda menutup mata - berbagai jenis makanan ringan, Anda tidak akan tahu bahwa itu jangkrik.

MARTIN: Katakanlah Anda sedang memasak di Hari Peringatan ini dan seseorang telah mengambil risiko dan mereka telah memasak beberapa kebab jangkrik atau semacamnya. Apakah ada sesuatu yang Anda akan merekomendasikan mereka untuk mendorong orang untuk mencobanya? Apakah Anda akan mengatakan taruh saja di sana dan taruh di mangkuk seperti keripik, atau apakah Anda akan memasukkannya ke dalam sesuatu, atau apa yang akan Anda lakukan?

DESHAYES: Pertama, ketika Anda memiliki seseorang, Anda perlu berbicara dan menjadi sangat antusias dan menunjukkannya kepada mereka. Kemudian Anda memakannya sendiri seperti permen, Anda tahu.

DESHAYES: Inilah yang telah saya lakukan. Anda tahu, orang-orang yang telah bekerja dengan saya sangat lama, mengenal saya, maka saya tidak akan melakukan itu. Tapi, Anda tahu, saya melamar mereka, dan mereka memiliki wajah seperti ini, oh, tidak, saya tidak mau itu. Lihat. Saya memakannya seperti permen. Dan Anda melakukannya di depan mereka dan berkata, wow OK, jadi apa - siapa saya yang berbeda, Anda tahu apa yang saya maksud? Seperti, cobalah. Dan setelah mereka mencoba, beberapa dari mereka, saya berkata, dapatkah saya memiliki lebih banyak lagi?

DESHAYES: Dan beberapa dari mereka seperti, tidak, terima kasih.

MARTIN: Oke, Chef, Anda sangat menyenangkan. Saya hanya ingin mengatakan, banyak orang mungkin berkumpul untuk pertama kalinya dalam waktu yang lama dengan keluarga di beberapa bagian negara, di mana orang akhirnya divaksinasi, dan orang-orang akhirnya berkumpul. Saya pikir itu akan menjadi semacam pengalaman emosional bagi banyak orang. Apa lagi yang Anda rekomendasikan?

DESHAYES: Tentu saja, akhirnya untuk pertama kalinya. Anda benar sekali, Michel. Saya pikir Memorial Day akan menjadi akhir pekan yang menyenangkan, Anda tahu maksud saya? Karena kamu masih memperhatikan. Anda melindungi diri sendiri. Tapi inilah yang kami lewatkan, Anda tahu. Kami sudah tidak hilang tidak akan bekerja. Kami rindu mengunjungi kakek-nenek kami. Kami telah rindu untuk melihat ayah dan saudara perempuan dan ibu dan berbagi pengalaman ini. Dan saya yakin dengan itu, tingkat hubungan akan berbeda. Kita akan lebih menghargai waktu yang kita habiskan bersama keluarga.

MARTIN: Itu Xavier Deshayes. Dia adalah koki eksekutif di Gedung Ronald Reagan dan Pusat Perdagangan Internasional di sini di Washington, D.C. Dan dia telah membimbing kami melalui memasak jangkrik (tertawa). Koki, terima kasih banyak. Terima kasih banyak telah bergabung dengan kami.

DESHAYES: Tidak, Michel. Terima kasih banyak. Dan nikmati akhir pekan Anda yang luar biasa. Transkrip disediakan oleh NPR, Hak Cipta NPR.


Apa Cara Terbaik Makan Jangkrik? Resep Koki Berbasis Serangga

Dan akhirnya hari ini, jika Anda berada di Pantai Timur, Anda sudah tahu. Mereka sepertinya ada di mana-mana. Saya berbicara tentang jangkrik dari Brood 10, serangga bermata merah yang muncul dari tanah setiap 17 tahun dan yang lagunya akhirnya membentuk dinding suara yang memekakkan telinga yang tidak mungkin diabaikan. Beberapa bagian AS Timur sudah mengalaminya. Yang lain belum mendapatkan perawatan penuh. Tapi yang ingin kita bicarakan sekarang adalah, apa cara terbaik untuk memakannya? Ternyata, banyak orang telah mengumpulkan jangkrik dan menyiapkannya dengan berbagai cara, mulai dari topping salad hingga kabobs makhluk.

Siapa tahu? Akhir pekan Memorial Day ini, Anda sedang bersiap-siap untuk memasak, dan Anda mungkin merasa ingin bertualang. Jadi kami memutuskan untuk mendengar dari seorang koki yang telah memikirkan hal ini dengan serius. Itu sebabnya kami memanggil Xavier Deshayes. Dia adalah koki eksekutif di Gedung Ronald Reagan dan Pusat Perdagangan Internasional di sini di Washington, D.C. Dan dia telah menyiapkan sejumlah resep berbahan dasar jangkrik yang siap dia bagikan kepada kita.

Chef, terima kasih banyak telah bergabung dengan kami.

XAVIER DESHAYES: Terima kasih, Michel, telah menerima saya. Benar-benar senang berbagi dengan Anda.

MARTIN: Jadi saya yakin ini bukan berita baru bagi Anda, tetapi saya kira makan dengan segala jenis serangga bukanlah sesuatu yang dilakukan banyak pendengar kita secara teratur. Jadi mengapa seseorang ingin memasak dengan makhluk-makhluk ini?

DESHAYES: Sederhana. Jika Anda tidak bisa mengalahkannya, makanlah, Anda tahu?

DESHAYES: Jadi mereka ada di sini, dan kita perlu melakukan sesuatu dengannya, Anda tahu. Saya selalu menggunakan spesies invasif dengan satu atau lain cara. Lalu jangkrik, inilah aku, 17 tahun menunggumu. Jadi, Anda tahu, saya sebagai orang Prancis, jika kita bisa makan siput dan katak, saya bisa mencoba makan jangkrik, terutama jika saya memasaknya.

MARTIN: Titik padat. Hanya titik klarifikasi. Mereka bukan spesies invasif karena mereka sebenarnya asli daerah ini.

DESHAYES: Saya mengerti, tetapi ketika Anda memiliki triliunan yang datang dalam satu waktu, kita bisa menyebutnya begitu.

MARTIN: (Tertawa) Itu benar. Ketika Anda, seperti, duduk di dek Anda, dan satu jatuh ke cangkir kopi Anda, Anda mungkin melihatnya sebagai invasif. Jadi benar-benar mendapatkan poin itu. Tapi Anda memberi tahu kami bahwa ada keuntungan lingkungan untuk mendapatkan protein Anda dari serangga dibandingkan dari daging, bukan?

MARTIN: Ceritakan sedikit lebih banyak tentang itu.

DESHAYES: Serangga akan menjadi protein masa depan. Anda tahu, peternakan serangga sangat berkelanjutan jika dibandingkan dengan sapi atau peternakan hewan lainnya, Anda tahu - lebih sedikit energi fosil, lebih sedikit air, lebih sedikit ruang, lebih sedikit makanan, Anda tahu maksud saya? Jadi ketika Anda melihatnya pada akhirnya, peternakan serangga memiliki segala cara untuk mendapatkan keuntungan.

MARTIN: Saya semakin hangat. Saya belum sampai di sana (tertawa).

DESHAYES: Anda akan datang. Kamu akan datang. Anda perlu makan beberapa jangkrik yang telah saya siapkan, Anda tahu apa yang saya maksud? Mungkin Anda akan lebih mempercayainya.

MARTIN: Bisa jadi itu. Jadi mari kita bicara tentang orang lain yang lebih tertarik memakan makanan ini daripada saya. Jadi apa hal pertama yang Anda lakukan? Seperti, apakah Anda mengumpulkannya pada tahap tertentu, atau bagaimana Anda melakukannya?

DESHAYES: Anda tahu, saya tidak makan serangga. Itu bukan sesuatu yang saya makan setiap hari. Jadi dua minggu lalu, saya mulai memanennya. Dan saya berkata, OK, apa yang Anda akan menjadi keamanan yang baik untuk memakannya? Jadi saya merebusnya di atas air mendidih selama lima menit. Dan setelah itu, saya meletakkannya di atas loyang. Dan saya memanggangnya selama 2 1/2 hingga tiga jam pada 200 derajat.

DESHAYES: Jadi yang saya dapatkan adalah jangkrik yang sangat kering. Mereka terlihat seperti camilan kecil.

DESHAYES: Dan dengan itu, saya membuat bubuk, menghancurkannya. Dan untuk salah satu resep yang saya buat beberapa hari yang lalu, saya membuat kulit steak sayap untuk barbekyu.

DESHAYES: Jadi saya memanggang steak sayap saya. Dan semalam, saya menaruh kulit jangkrik ini (tidak dapat dipahami) dengan minyak zaitun, dengan bubuk bawang putih, dengan peterseli. Dan saya menggosok steak sayap saya. Dan saya biarkan seperti itu untuk diasinkan semalaman sebelum menyelesaikannya keesokan harinya. Dan itu memberikan kayu yang bagus, pedas - sangat menarik.

MARTIN: Seperti apa rasanya sendiri? Seperti, apakah rasanya seperti keripik atau kacang atau seperti apa rasanya?

DESHAYES: Oke. Jadi untuk yang kering, saya coba karena setelah itu saya punya banyak orang yang datang dari pekerjaan dan berkata, chef, saya ingin mencoba. Beri saya kesempatan untuk mencoba. Jadi saya memberi mereka yang kering, dan itu seperti keripik. Itu tidak terasa apa-apa. Saya melakukan ini dengan garam laut yang bagus, Anda tahu. Dan jika Anda menutup mata - berbagai jenis makanan ringan, Anda tidak akan tahu bahwa itu jangkrik.

MARTIN: Katakanlah Anda sedang memasak di Hari Peringatan ini dan seseorang telah mengambil risiko dan mereka telah memasak beberapa kebab jangkrik atau semacamnya. Apakah ada sesuatu yang Anda akan merekomendasikan mereka untuk mendorong orang untuk mencobanya? Apakah Anda akan mengatakan taruh saja di sana dan taruh di mangkuk seperti keripik, atau apakah Anda akan memasukkannya ke dalam sesuatu, atau apa yang akan Anda lakukan?

DESHAYES: Pertama, ketika Anda memiliki seseorang, Anda perlu berbicara dan menjadi sangat antusias dan menunjukkannya kepada mereka. Kemudian Anda memakannya sendiri seperti permen, Anda tahu.

DESHAYES: Inilah yang telah saya lakukan. Anda tahu, orang-orang yang telah bekerja dengan saya sangat lama, mengenal saya, maka saya tidak akan melakukan itu. Tapi, Anda tahu, saya melamar mereka, dan mereka memiliki wajah seperti ini, oh, tidak, saya tidak mau itu. Lihat. Saya memakannya seperti permen. Dan Anda melakukannya di depan mereka dan berkata, wow OK, jadi apa - siapa saya yang berbeda, Anda tahu apa yang saya maksud? Seperti, cobalah. Dan setelah mereka mencoba, beberapa dari mereka, saya berkata, dapatkah saya memiliki lebih banyak lagi?

DESHAYES: Dan beberapa dari mereka seperti, tidak, terima kasih.

MARTIN: Oke, Chef, Anda sangat menyenangkan. Saya hanya ingin mengatakan, banyak orang mungkin berkumpul untuk pertama kalinya dalam waktu yang lama dengan keluarga di beberapa bagian negara, di mana orang akhirnya divaksinasi, dan orang-orang akhirnya berkumpul. Saya pikir itu akan menjadi semacam pengalaman emosional bagi banyak orang. Apa lagi yang Anda rekomendasikan?

DESHAYES: Tentu saja, akhirnya untuk pertama kalinya. Anda benar sekali, Michel. Saya pikir Memorial Day akan menjadi akhir pekan yang menyenangkan, Anda tahu maksud saya? Karena kamu masih memperhatikan. Anda melindungi diri sendiri. Tapi inilah yang kami lewatkan, Anda tahu. Kami sudah tidak hilang tidak akan bekerja. Kami rindu mengunjungi kakek-nenek kami. Kami telah rindu untuk melihat ayah dan saudara perempuan dan ibu dan berbagi pengalaman ini. Dan saya yakin dengan itu, tingkat hubungan akan berbeda. Kita akan lebih menghargai waktu yang kita habiskan bersama keluarga.

MARTIN: Itu Xavier Deshayes. Dia adalah koki eksekutif di Gedung Ronald Reagan dan Pusat Perdagangan Internasional di sini di Washington, D.C. Dan dia telah membimbing kami melalui memasak jangkrik (tertawa). Koki, terima kasih banyak. Terima kasih banyak telah bergabung dengan kami.

DESHAYES: Tidak, Michel. Terima kasih banyak. Dan nikmati akhir pekanmu yang luar biasa. Transkrip disediakan oleh NPR, Hak Cipta NPR.


Apa Cara Terbaik Makan Jangkrik? Resep Koki Berbasis Serangga

Dan akhirnya hari ini, jika Anda berada di Pantai Timur, Anda sudah tahu. Mereka sepertinya ada di mana-mana. Saya berbicara tentang jangkrik dari Brood 10, serangga bermata merah yang muncul dari tanah setiap 17 tahun dan yang lagunya akhirnya membentuk dinding suara yang memekakkan telinga yang tidak mungkin diabaikan. Beberapa bagian AS Timur sudah mengalaminya. Yang lain belum mendapatkan perawatan penuh. Tapi yang ingin kita bicarakan sekarang adalah, apa cara terbaik untuk memakannya? Ternyata, banyak orang telah mengumpulkan jangkrik dan menyiapkannya dengan berbagai cara, mulai dari topping salad hingga kabobs makhluk.

Siapa tahu? Akhir pekan Memorial Day ini, Anda sedang bersiap-siap untuk memasak, dan Anda mungkin merasa ingin bertualang. Jadi kami memutuskan untuk mendengar dari seorang koki yang telah memikirkan hal ini dengan serius. Itu sebabnya kami memanggil Xavier Deshayes. Dia adalah koki eksekutif di Gedung Ronald Reagan dan Pusat Perdagangan Internasional di sini di Washington, D.C. Dan dia telah menyiapkan sejumlah resep berbahan dasar jangkrik yang siap dia bagikan kepada kita.

Chef, terima kasih banyak telah bergabung dengan kami.

XAVIER DESHAYES: Terima kasih, Michel, telah menerima saya. Benar-benar senang berbagi dengan Anda.

MARTIN: Jadi saya yakin ini bukan berita baru bagi Anda, tetapi saya kira makan dengan segala jenis serangga bukanlah sesuatu yang dilakukan banyak pendengar kita secara teratur. Jadi mengapa seseorang ingin memasak dengan makhluk-makhluk ini?

DESHAYES: Sederhana. Jika Anda tidak bisa mengalahkannya, makanlah, Anda tahu?

DESHAYES: Jadi mereka ada di sini, dan kita perlu melakukan sesuatu dengannya, Anda tahu. Saya selalu menggunakan spesies invasif dengan satu atau lain cara. Lalu jangkrik, inilah aku, 17 tahun menunggumu. Jadi, Anda tahu, saya sebagai orang Prancis, jika kita bisa makan siput dan katak, saya bisa mencoba makan jangkrik, terutama jika saya memasaknya.

MARTIN: Titik padat. Hanya titik klarifikasi. Mereka bukan spesies invasif karena mereka sebenarnya asli daerah ini.

DESHAYES: Saya mengerti, tetapi ketika Anda memiliki triliunan yang datang dalam satu waktu, kita bisa menyebutnya begitu.

MARTIN: (Tertawa) Itu benar. Ketika Anda, seperti, duduk di dek Anda, dan satu jatuh ke cangkir kopi Anda, Anda mungkin melihatnya sebagai invasif. Jadi benar-benar mendapatkan poin itu. Tapi Anda memberi tahu kami bahwa ada keuntungan lingkungan untuk mendapatkan protein Anda dari serangga dibandingkan dari daging, bukan?

MARTIN: Ceritakan sedikit lebih banyak tentang itu.

DESHAYES: Serangga akan menjadi protein masa depan. Anda tahu, peternakan serangga sangat berkelanjutan jika Anda bandingkan dengan sapi atau peternakan hewan lainnya, Anda tahu - lebih sedikit energi fosil, lebih sedikit air, lebih sedikit ruang, lebih sedikit makanan, Anda tahu maksud saya? Jadi ketika Anda melihatnya pada akhirnya, peternakan serangga memiliki segala cara untuk mendapatkan keuntungan.

MARTIN: Saya semakin hangat. Saya belum sampai di sana (tertawa).

DESHAYES: Anda akan datang. Kamu akan datang. Anda perlu makan beberapa jangkrik yang telah saya siapkan, Anda tahu apa yang saya maksud? Mungkin Anda akan lebih mempercayainya.

MARTIN: Bisa jadi itu. Jadi mari kita bicara tentang orang lain yang lebih tertarik memakan makanan ini daripada saya. Jadi apa hal pertama yang Anda lakukan? Seperti, apakah Anda mengumpulkannya pada tahap tertentu, atau bagaimana Anda melakukannya?

DESHAYES: Anda tahu, saya tidak makan serangga. Itu bukan sesuatu yang saya makan setiap hari. Jadi dua minggu lalu, saya mulai memanennya. Dan saya berkata, OK, apa yang Anda akan menjadi keamanan yang baik untuk memakannya? Jadi saya merebusnya di atas air mendidih selama lima menit. Dan setelah itu, saya meletakkannya di atas loyang. Dan saya memanggangnya selama 2 1/2 hingga tiga jam pada 200 derajat.

DESHAYES: Jadi yang saya dapatkan adalah jangkrik yang sangat kering. Mereka terlihat seperti camilan kecil.

DESHAYES: Dan dengan itu, saya membuat bubuk, menghancurkannya. Dan untuk salah satu resep yang saya buat beberapa hari yang lalu, saya membuat kulit steak sayap untuk barbekyu.

DESHAYES: Jadi saya memanggang steak sayap saya. Dan semalam, saya menaruh kulit jangkrik ini (tidak dapat dipahami) dengan minyak zaitun, dengan bubuk bawang putih, dengan peterseli. Dan saya menggosok steak sayap saya. Dan saya biarkan seperti itu untuk diasinkan semalaman sebelum menyelesaikannya keesokan harinya. Dan itu memberikan kayu yang bagus, pedas - sangat menarik.

MARTIN: Seperti apa rasanya sendiri? Seperti, apakah rasanya seperti keripik atau kacang atau seperti apa rasanya?

DESHAYES: Oke. Jadi untuk yang kering, saya coba karena setelah itu saya punya banyak orang yang datang dari pekerjaan dan berkata, chef, saya ingin mencoba. Beri saya kesempatan untuk mencoba. Jadi saya memberi mereka yang kering, dan itu seperti keripik. Itu tidak terasa apa-apa. Saya melakukan ini dengan garam laut yang bagus, Anda tahu. Dan jika Anda menutup mata - berbagai jenis makanan ringan, Anda tidak akan tahu bahwa itu jangkrik.

MARTIN: Katakanlah Anda sedang memasak di Hari Peringatan ini dan seseorang telah mengambil risiko dan mereka telah memasak beberapa kebab jangkrik atau semacamnya. Apakah ada sesuatu yang Anda akan merekomendasikan mereka untuk mendorong orang untuk mencobanya? Apakah Anda akan mengatakan taruh saja di sana dan taruh di mangkuk seperti keripik, atau apakah Anda akan memasukkannya ke dalam sesuatu, atau apa yang akan Anda lakukan?

DESHAYES: Pertama, ketika Anda memiliki seseorang, Anda perlu berbicara dan menjadi sangat antusias dan menunjukkannya kepada mereka. Kemudian Anda memakannya sendiri seperti permen, Anda tahu.

DESHAYES: Inilah yang telah saya lakukan. Anda tahu, orang-orang yang telah bekerja dengan saya sangat lama, mengenal saya, maka saya tidak akan melakukan itu. Tapi, Anda tahu, saya melamar mereka, dan mereka memiliki wajah seperti ini, oh, tidak, saya tidak mau itu. Lihat. Saya memakannya seperti permen. Dan Anda melakukannya di depan mereka dan berkata, wow OK, jadi apa - siapa saya yang berbeda, Anda tahu apa yang saya maksud? Seperti, cobalah. Dan setelah mereka mencoba, beberapa dari mereka, saya berkata, dapatkah saya memiliki lebih banyak lagi?

DESHAYES: Dan beberapa dari mereka seperti, tidak, terima kasih.

MARTIN: Oke, Chef, Anda sangat menyenangkan. Saya hanya harus mengatakan, banyak orang mungkin berkumpul untuk pertama kalinya dalam waktu yang lama dengan keluarga di beberapa bagian negara, di mana orang akhirnya mendapatkan vaksinasi, dan orang-orang akhirnya berkumpul. Saya pikir itu akan menjadi semacam pengalaman emosional bagi banyak orang. Apa lagi yang Anda rekomendasikan?

DESHAYES: Tentu saja, akhirnya untuk pertama kalinya. Anda benar sekali, Michel. Saya pikir Memorial Day akan menjadi akhir pekan yang menyenangkan, Anda tahu maksud saya? Karena kamu masih memperhatikan. Anda melindungi diri sendiri. Tapi inilah yang kami lewatkan, Anda tahu. Kami sudah tidak hilang tidak akan bekerja. Kami rindu mengunjungi kakek-nenek kami. Kami telah rindu untuk melihat ayah dan saudara perempuan dan ibu dan berbagi pengalaman ini. Dan saya yakin dengan itu, tingkat hubungan akan berbeda. Kita akan lebih menghargai waktu yang kita habiskan bersama keluarga.

MARTIN: Itu Xavier Deshayes. Dia adalah koki eksekutif di Gedung Ronald Reagan dan Pusat Perdagangan Internasional di sini di Washington, D.C. Dan dia telah membimbing kami melalui memasak jangkrik (tertawa). Koki, terima kasih banyak. Terima kasih banyak telah bergabung dengan kami.

DESHAYES: Tidak, Michel. Terima kasih banyak. Dan nikmati akhir pekan Anda yang luar biasa. Transkrip disediakan oleh NPR, Hak Cipta NPR.


Apa Cara Terbaik Makan Jangkrik? Resep Koki Berbasis Serangga

Dan akhirnya hari ini, jika Anda berada di Pantai Timur, Anda sudah tahu. Mereka sepertinya ada di mana-mana. Saya berbicara tentang jangkrik dari Brood 10, serangga bermata merah yang muncul dari tanah setiap 17 tahun dan yang lagunya akhirnya membentuk dinding suara yang memekakkan telinga yang tidak mungkin diabaikan. Beberapa bagian AS Timur sudah mengalaminya. Yang lain belum mendapatkan perawatan penuh. Tapi yang ingin kita bicarakan sekarang adalah, apa cara terbaik untuk memakannya? Ternyata, banyak orang telah mengumpulkan jangkrik dan menyiapkannya dengan berbagai cara, mulai dari topping salad hingga kabobs makhluk.

Siapa tahu? Akhir pekan Memorial Day ini, Anda sedang bersiap-siap untuk memasak, dan Anda mungkin merasa ingin bertualang. Jadi kami memutuskan untuk mendengar dari seorang koki yang telah memikirkan hal ini dengan serius. Itu sebabnya kami memanggil Xavier Deshayes. Dia adalah koki eksekutif di Gedung Ronald Reagan dan Pusat Perdagangan Internasional di sini di Washington, D.C. Dan dia telah menyiapkan sejumlah resep berbahan dasar jangkrik yang siap dia bagikan kepada kita.

Chef, terima kasih banyak telah bergabung dengan kami.

XAVIER DESHAYES: Terima kasih, Michel, telah menerima saya. Benar-benar senang berbagi dengan Anda.

MARTIN: Jadi saya yakin ini bukan berita baru bagi Anda, tetapi saya kira makan dengan segala jenis serangga bukanlah sesuatu yang dilakukan banyak pendengar kita secara teratur. Jadi mengapa seseorang ingin memasak dengan makhluk-makhluk ini?

DESHAYES: Sederhana. Jika Anda tidak bisa mengalahkannya, makanlah, Anda tahu?

DESHAYES: Jadi mereka ada di sini, dan kita perlu melakukan sesuatu dengannya, Anda tahu. Saya selalu menggunakan spesies invasif dengan satu atau lain cara. Lalu jangkrik, inilah aku, 17 tahun menunggumu. Jadi, Anda tahu, saya sebagai orang Prancis, jika kita bisa makan siput dan katak, saya bisa mencoba makan jangkrik, terutama jika saya memasaknya.

MARTIN: Titik padat. Hanya titik klarifikasi. Mereka bukan spesies invasif karena mereka sebenarnya asli daerah ini.

DESHAYES: Saya mengerti, tetapi ketika Anda memiliki triliunan yang datang dalam satu waktu, kita bisa menyebutnya begitu.

MARTIN: (Tertawa) Itu benar. Ketika Anda, seperti, duduk di dek Anda, dan satu jatuh ke cangkir kopi Anda, Anda mungkin melihatnya sebagai invasif. Jadi benar-benar mendapatkan poin itu. Tapi Anda memberi tahu kami bahwa ada keuntungan lingkungan untuk mendapatkan protein Anda dari serangga dibandingkan dari daging, bukan?

MARTIN: Ceritakan sedikit lebih banyak tentang itu.

DESHAYES: Serangga akan menjadi protein masa depan. Anda tahu, peternakan serangga sangat berkelanjutan jika dibandingkan dengan sapi atau peternakan hewan lainnya, Anda tahu - lebih sedikit energi fosil, lebih sedikit air, lebih sedikit ruang, lebih sedikit makanan, Anda tahu maksud saya? Jadi ketika Anda melihatnya pada akhirnya, peternakan serangga memiliki segala cara untuk mendapatkan keuntungan.

MARTIN: Saya semakin hangat. Saya belum sampai di sana (tertawa).

DESHAYES: Anda akan datang. Kamu akan datang. Anda perlu makan beberapa jangkrik yang telah saya siapkan, Anda tahu apa yang saya maksud? Mungkin Anda akan lebih mempercayainya.

MARTIN: Bisa jadi itu. Jadi mari kita bicara tentang orang lain yang lebih tertarik memakan makanan ini daripada saya. Jadi apa hal pertama yang Anda lakukan? Seperti, apakah Anda mengumpulkannya pada tahap tertentu, atau bagaimana Anda melakukannya?

DESHAYES: Anda tahu, saya tidak makan serangga. Itu bukan sesuatu yang saya makan setiap hari. Jadi dua minggu lalu, saya mulai memanennya. Dan saya berkata, OK, apa yang Anda akan menjadi keamanan yang baik untuk memakannya? Jadi saya merebusnya di atas air mendidih selama lima menit. Dan setelah itu, saya meletakkannya di atas loyang. Dan saya memanggangnya selama 2 1/2 hingga tiga jam pada 200 derajat.

DESHAYES: Jadi yang saya dapatkan adalah jangkrik yang sangat kering. Mereka terlihat seperti camilan kecil.

DESHAYES: Dan dengan itu, saya membuat bubuk, menghancurkannya. Dan untuk salah satu resep yang saya buat beberapa hari yang lalu, saya membuat kulit steak sayap untuk barbekyu.

DESHAYES: Jadi saya memanggang steak sayap saya. Dan semalam, saya menaruh kulit jangkrik ini (tidak dapat dipahami) dengan minyak zaitun, dengan bubuk bawang putih, dengan peterseli. Dan saya menggosok steak sayap saya. Dan saya biarkan seperti itu untuk diasinkan semalaman sebelum menyelesaikannya keesokan harinya. Dan itu memberikan kayu yang bagus, pedas - sangat menarik.

MARTIN: Seperti apa rasanya sendiri? Seperti, apakah rasanya seperti keripik atau kacang atau seperti apa rasanya?

DESHAYES: Oke. Jadi untuk yang kering, saya coba karena setelah itu saya punya banyak orang yang datang dari pekerjaan dan berkata, chef, saya ingin mencoba. Beri saya kesempatan untuk mencoba. Jadi saya memberi mereka yang kering, dan itu seperti keripik. Itu tidak terasa apa-apa. Saya melakukan ini dengan garam laut yang bagus, Anda tahu. Dan jika Anda menutup mata - berbagai jenis makanan ringan, Anda tidak akan tahu bahwa itu jangkrik.

MARTIN: Katakanlah Anda sedang memasak di Hari Peringatan ini dan seseorang telah mengambil risiko dan mereka telah memasak beberapa kebab jangkrik atau semacamnya. Apakah ada sesuatu yang Anda akan merekomendasikan mereka untuk mendorong orang untuk mencobanya? Apakah Anda akan mengatakan taruh saja di sana dan taruh di mangkuk seperti keripik, atau apakah Anda akan memasukkannya ke dalam sesuatu, atau apa yang akan Anda lakukan?

DESHAYES: Pertama, ketika Anda memiliki seseorang, Anda perlu berbicara dan menjadi sangat antusias dan menunjukkannya kepada mereka. Kemudian Anda memakannya sendiri seperti permen, Anda tahu.

DESHAYES: Inilah yang telah saya lakukan. Anda tahu, orang-orang yang telah bekerja dengan saya sangat lama, mengenal saya, maka saya tidak akan melakukan itu. Tapi, Anda tahu, saya melamar mereka, dan mereka memiliki wajah seperti ini, oh, tidak, saya tidak mau itu. Lihat. Saya memakannya seperti permen. Dan Anda melakukannya di depan mereka dan berkata, wow OK, jadi apa - siapa saya yang berbeda, Anda tahu apa yang saya maksud? Seperti, cobalah. Dan setelah mereka mencoba, beberapa dari mereka, saya berkata, dapatkah saya memiliki lebih banyak lagi?

DESHAYES: Dan beberapa dari mereka seperti, tidak, terima kasih.

MARTIN: Oke, Chef, Anda sangat menyenangkan. I just have to say, a lot of people are probably getting together maybe for the first time in a long time with family in some parts of the country, where people are finally getting vaccinated, and people are finally having get-togethers. I think it's going to be kind of an emotional experience for a lot of people. What else do you recommend?

DESHAYES: Of course, finally for the first time. You're exactly right, Michel. I think Memorial Day is going to be a great weekend, you know what I mean? Because you still pay attention. You protect yourself. But this is what we have been missing, you know. We've not been missing not going to work. We've been missing going to see our grandparents. We've been missing to see father and sister and mother and share this experience. And I'm sure with that, the level of relationship would be different. We're going to value more the time we spending with our families.

MARTIN: That was Xavier Deshayes. He is the executive chef at the Ronald Reagan Building and International Trade Center here in Washington, D.C. And he has been guiding us through cicada cooking (laughter). Chef, thank you so much. Thank you so much for joining us.

DESHAYES: No, Michel. Terima kasih banyak. And enjoy your great weekend. Transcript provided by NPR, Copyright NPR.


What's The Best Way To Eat Cicadas? A Chef's Insect-Based Recipes

And finally today, if you are on the East Coast, you already know. They seem to be everywhere. I'm talking about the cicadas of Brood 10, those red-eyed bugs that emerge from the ground every 17 years and whose song eventually builds into a deafening wall of sound that's impossible to ignore. Some parts of the Eastern U.S. are already experiencing that. Others have yet to get the full treatment. But what we want to talk about now is, what's the best way to eat them? Turns out, many people have been gathering cicadas and preparing them in a number of ways, from salad toppings to creature kabobs.

Who knows? This Memorial Day weekend, you're getting ready for your cookout, and you might be feeling adventurous. So we decided to hear from a chef who's been giving this some serious thought. That's why we called Xavier Deshayes. He is the executive chef at the Ronald Reagan Building and International Trade Center here in Washington, D.C. And he has already prepared a number of cicada-based recipes that he is ready to share with us.

Chef, thank you so much for joining us.

XAVIER DESHAYES: Thank you, Michel, for having me. Really a pleasure to share that with you.

MARTIN: So I'm sure this isn't news to you, but I'm guessing that dining on any kind of bug is not something many of our listeners do regularly. So why would somebody want to cook with these creatures?

DESHAYES: Simple. If you cannot beat it, eat it, you know?

DESHAYES: So they are here, and we need to do something with it, you know. I've always been using invasive species of one way or another. Then cicadas, here I am, 17 years waiting for you. And so, you know, me as a French, if we can eat snail and frog, I can try to eat cicadas, especially if I cook them.

MARTIN: Solid point. Just a point of clarification. They not an invasive species because they are actually native to this area.

DESHAYES: I do understand, but when you have trillions coming in one time, we can call that.

MARTIN: (Laughter) That is true. When you're, like, sitting on your deck, and one falls into your coffee cup, you might see it as invasive. So totally get that point. But you were telling us that there's an environmental advantage to getting your protein from insects as opposed to of meat, right?

MARTIN: Tell me a little bit more about that.

DESHAYES: Insect is going to be the protein of the future. You know, insect farming is very sustainable when you compare to cows or any other animal farming, you know - less fossil energy, less water, less space, less food, you know what I mean? So when you look at it on the end, insect farming has every way of being profitable.

MARTIN: I'm getting warmer. I'm not there yet, though (laughter).

DESHAYES: You will come. You will come. You need to eat some of the cicadas that I have prepared, you know what I mean? Maybe you will trust it even more.

MARTIN: It could be that. So let's talk about these other people who are more interested in eating these things than I am. So what's the first thing you do? Like, do you gather them at a particular stage, or how do you do it?

DESHAYES: You know, I don't eat insect. It's not something that I eat every day. So two weeks ago, I start to harvest them. And I say, OK, what you will be the good safety to eat them? So I blanched them on the boiling water for five minutes. And after that, I laid them on the sheet pan. And I roast them for 2 1/2 to three hours at 200 degrees.

DESHAYES: So what I end up having is a very dry cicada. They look like a little snack.

DESHAYES: And with that, I made a powder, crushed them. And for one of the recipes that I did a couple days ago, I crust a flank steak for barbecue.

DESHAYES: So I grill my flank steak. And overnight, I put this crust of cicadas (unintelligible) with olive oil, with garlic powder, with parsley. And I rub my flank steak. And I leave that like that to marinate overnight before to finish it the next day. And it give a really a nice woody, nutty - it's very interesting.

MARTIN: What does it taste like on its own? Like, does it taste like chips or a nut or what does it taste like?

DESHAYES: OK. So for the dry ones, I try because after that I have a lot of people who came from work and said, chef, I would like to try. Give me the opportunity to try. So I give them the dry one, and it's like chips. It doesn't taste anything. I did this one with a nice sea salt, you know. And if you close your eyes - different type of snacks, you will not know that it's cicadas.

MARTIN: Let's say you're at a cookout this Memorial Day and somebody has taken the plunge and they've cooked up some cicada kebabs or something like that. Is there something you would recommend them to encourage people to try them? Would you say just lay it out there and put them in a bowl like some chips, or would you put it in something, or what would you do?

DESHAYES: Well, first, when you have somebody, you need to talk and to be very enthusiastic and show them. Then you eat them like a candy yourself, too, you know.

DESHAYES: This is what I have done. You know, people who has been working with me really long time, know me, then I will not do that. But, you know, I proposed to them, and they have this kind of sort of face, oh, no, I don't want that. Look. I eat them like a candy. And you do that in front of them and say, wow OK, so what - who I am different, you know what I mean? Like, try it. And after, when they try, some of them, I said, can I have some more?

DESHAYES: And some of them are like, no, thank you.

MARTIN: OK, Chef, you've been a lot of fun. I just have to say, a lot of people are probably getting together maybe for the first time in a long time with family in some parts of the country, where people are finally getting vaccinated, and people are finally having get-togethers. I think it's going to be kind of an emotional experience for a lot of people. What else do you recommend?

DESHAYES: Of course, finally for the first time. You're exactly right, Michel. I think Memorial Day is going to be a great weekend, you know what I mean? Because you still pay attention. You protect yourself. But this is what we have been missing, you know. We've not been missing not going to work. We've been missing going to see our grandparents. We've been missing to see father and sister and mother and share this experience. And I'm sure with that, the level of relationship would be different. We're going to value more the time we spending with our families.

MARTIN: That was Xavier Deshayes. He is the executive chef at the Ronald Reagan Building and International Trade Center here in Washington, D.C. And he has been guiding us through cicada cooking (laughter). Chef, thank you so much. Thank you so much for joining us.

DESHAYES: No, Michel. Terima kasih banyak. And enjoy your great weekend. Transcript provided by NPR, Copyright NPR.


What's The Best Way To Eat Cicadas? A Chef's Insect-Based Recipes

And finally today, if you are on the East Coast, you already know. They seem to be everywhere. I'm talking about the cicadas of Brood 10, those red-eyed bugs that emerge from the ground every 17 years and whose song eventually builds into a deafening wall of sound that's impossible to ignore. Some parts of the Eastern U.S. are already experiencing that. Others have yet to get the full treatment. But what we want to talk about now is, what's the best way to eat them? Turns out, many people have been gathering cicadas and preparing them in a number of ways, from salad toppings to creature kabobs.

Who knows? This Memorial Day weekend, you're getting ready for your cookout, and you might be feeling adventurous. So we decided to hear from a chef who's been giving this some serious thought. That's why we called Xavier Deshayes. He is the executive chef at the Ronald Reagan Building and International Trade Center here in Washington, D.C. And he has already prepared a number of cicada-based recipes that he is ready to share with us.

Chef, thank you so much for joining us.

XAVIER DESHAYES: Thank you, Michel, for having me. Really a pleasure to share that with you.

MARTIN: So I'm sure this isn't news to you, but I'm guessing that dining on any kind of bug is not something many of our listeners do regularly. So why would somebody want to cook with these creatures?

DESHAYES: Simple. If you cannot beat it, eat it, you know?

DESHAYES: So they are here, and we need to do something with it, you know. I've always been using invasive species of one way or another. Then cicadas, here I am, 17 years waiting for you. And so, you know, me as a French, if we can eat snail and frog, I can try to eat cicadas, especially if I cook them.

MARTIN: Solid point. Just a point of clarification. They not an invasive species because they are actually native to this area.

DESHAYES: I do understand, but when you have trillions coming in one time, we can call that.

MARTIN: (Laughter) That is true. When you're, like, sitting on your deck, and one falls into your coffee cup, you might see it as invasive. So totally get that point. But you were telling us that there's an environmental advantage to getting your protein from insects as opposed to of meat, right?

MARTIN: Tell me a little bit more about that.

DESHAYES: Insect is going to be the protein of the future. You know, insect farming is very sustainable when you compare to cows or any other animal farming, you know - less fossil energy, less water, less space, less food, you know what I mean? So when you look at it on the end, insect farming has every way of being profitable.

MARTIN: I'm getting warmer. I'm not there yet, though (laughter).

DESHAYES: You will come. You will come. You need to eat some of the cicadas that I have prepared, you know what I mean? Maybe you will trust it even more.

MARTIN: It could be that. So let's talk about these other people who are more interested in eating these things than I am. So what's the first thing you do? Like, do you gather them at a particular stage, or how do you do it?

DESHAYES: You know, I don't eat insect. It's not something that I eat every day. So two weeks ago, I start to harvest them. And I say, OK, what you will be the good safety to eat them? So I blanched them on the boiling water for five minutes. And after that, I laid them on the sheet pan. And I roast them for 2 1/2 to three hours at 200 degrees.

DESHAYES: So what I end up having is a very dry cicada. They look like a little snack.

DESHAYES: And with that, I made a powder, crushed them. And for one of the recipes that I did a couple days ago, I crust a flank steak for barbecue.

DESHAYES: So I grill my flank steak. And overnight, I put this crust of cicadas (unintelligible) with olive oil, with garlic powder, with parsley. And I rub my flank steak. And I leave that like that to marinate overnight before to finish it the next day. And it give a really a nice woody, nutty - it's very interesting.

MARTIN: What does it taste like on its own? Like, does it taste like chips or a nut or what does it taste like?

DESHAYES: OK. So for the dry ones, I try because after that I have a lot of people who came from work and said, chef, I would like to try. Give me the opportunity to try. So I give them the dry one, and it's like chips. It doesn't taste anything. I did this one with a nice sea salt, you know. And if you close your eyes - different type of snacks, you will not know that it's cicadas.

MARTIN: Let's say you're at a cookout this Memorial Day and somebody has taken the plunge and they've cooked up some cicada kebabs or something like that. Is there something you would recommend them to encourage people to try them? Would you say just lay it out there and put them in a bowl like some chips, or would you put it in something, or what would you do?

DESHAYES: Well, first, when you have somebody, you need to talk and to be very enthusiastic and show them. Then you eat them like a candy yourself, too, you know.

DESHAYES: This is what I have done. You know, people who has been working with me really long time, know me, then I will not do that. But, you know, I proposed to them, and they have this kind of sort of face, oh, no, I don't want that. Look. I eat them like a candy. And you do that in front of them and say, wow OK, so what - who I am different, you know what I mean? Like, try it. And after, when they try, some of them, I said, can I have some more?

DESHAYES: And some of them are like, no, thank you.

MARTIN: OK, Chef, you've been a lot of fun. I just have to say, a lot of people are probably getting together maybe for the first time in a long time with family in some parts of the country, where people are finally getting vaccinated, and people are finally having get-togethers. I think it's going to be kind of an emotional experience for a lot of people. What else do you recommend?

DESHAYES: Of course, finally for the first time. You're exactly right, Michel. I think Memorial Day is going to be a great weekend, you know what I mean? Because you still pay attention. You protect yourself. But this is what we have been missing, you know. We've not been missing not going to work. We've been missing going to see our grandparents. We've been missing to see father and sister and mother and share this experience. And I'm sure with that, the level of relationship would be different. We're going to value more the time we spending with our families.

MARTIN: That was Xavier Deshayes. He is the executive chef at the Ronald Reagan Building and International Trade Center here in Washington, D.C. And he has been guiding us through cicada cooking (laughter). Chef, thank you so much. Thank you so much for joining us.

DESHAYES: No, Michel. Terima kasih banyak. And enjoy your great weekend. Transcript provided by NPR, Copyright NPR.


What's The Best Way To Eat Cicadas? A Chef's Insect-Based Recipes

And finally today, if you are on the East Coast, you already know. They seem to be everywhere. I'm talking about the cicadas of Brood 10, those red-eyed bugs that emerge from the ground every 17 years and whose song eventually builds into a deafening wall of sound that's impossible to ignore. Some parts of the Eastern U.S. are already experiencing that. Others have yet to get the full treatment. But what we want to talk about now is, what's the best way to eat them? Turns out, many people have been gathering cicadas and preparing them in a number of ways, from salad toppings to creature kabobs.

Who knows? This Memorial Day weekend, you're getting ready for your cookout, and you might be feeling adventurous. So we decided to hear from a chef who's been giving this some serious thought. That's why we called Xavier Deshayes. He is the executive chef at the Ronald Reagan Building and International Trade Center here in Washington, D.C. And he has already prepared a number of cicada-based recipes that he is ready to share with us.

Chef, thank you so much for joining us.

XAVIER DESHAYES: Thank you, Michel, for having me. Really a pleasure to share that with you.

MARTIN: So I'm sure this isn't news to you, but I'm guessing that dining on any kind of bug is not something many of our listeners do regularly. So why would somebody want to cook with these creatures?

DESHAYES: Simple. If you cannot beat it, eat it, you know?

DESHAYES: So they are here, and we need to do something with it, you know. I've always been using invasive species of one way or another. Then cicadas, here I am, 17 years waiting for you. And so, you know, me as a French, if we can eat snail and frog, I can try to eat cicadas, especially if I cook them.

MARTIN: Solid point. Just a point of clarification. They not an invasive species because they are actually native to this area.

DESHAYES: I do understand, but when you have trillions coming in one time, we can call that.

MARTIN: (Laughter) That is true. When you're, like, sitting on your deck, and one falls into your coffee cup, you might see it as invasive. So totally get that point. But you were telling us that there's an environmental advantage to getting your protein from insects as opposed to of meat, right?

MARTIN: Tell me a little bit more about that.

DESHAYES: Insect is going to be the protein of the future. You know, insect farming is very sustainable when you compare to cows or any other animal farming, you know - less fossil energy, less water, less space, less food, you know what I mean? So when you look at it on the end, insect farming has every way of being profitable.

MARTIN: I'm getting warmer. I'm not there yet, though (laughter).

DESHAYES: You will come. You will come. You need to eat some of the cicadas that I have prepared, you know what I mean? Maybe you will trust it even more.

MARTIN: It could be that. So let's talk about these other people who are more interested in eating these things than I am. So what's the first thing you do? Like, do you gather them at a particular stage, or how do you do it?

DESHAYES: You know, I don't eat insect. It's not something that I eat every day. So two weeks ago, I start to harvest them. And I say, OK, what you will be the good safety to eat them? So I blanched them on the boiling water for five minutes. And after that, I laid them on the sheet pan. And I roast them for 2 1/2 to three hours at 200 degrees.

DESHAYES: So what I end up having is a very dry cicada. They look like a little snack.

DESHAYES: And with that, I made a powder, crushed them. And for one of the recipes that I did a couple days ago, I crust a flank steak for barbecue.

DESHAYES: So I grill my flank steak. And overnight, I put this crust of cicadas (unintelligible) with olive oil, with garlic powder, with parsley. And I rub my flank steak. And I leave that like that to marinate overnight before to finish it the next day. And it give a really a nice woody, nutty - it's very interesting.

MARTIN: What does it taste like on its own? Like, does it taste like chips or a nut or what does it taste like?

DESHAYES: OK. So for the dry ones, I try because after that I have a lot of people who came from work and said, chef, I would like to try. Give me the opportunity to try. So I give them the dry one, and it's like chips. It doesn't taste anything. I did this one with a nice sea salt, you know. And if you close your eyes - different type of snacks, you will not know that it's cicadas.

MARTIN: Let's say you're at a cookout this Memorial Day and somebody has taken the plunge and they've cooked up some cicada kebabs or something like that. Is there something you would recommend them to encourage people to try them? Would you say just lay it out there and put them in a bowl like some chips, or would you put it in something, or what would you do?

DESHAYES: Well, first, when you have somebody, you need to talk and to be very enthusiastic and show them. Then you eat them like a candy yourself, too, you know.

DESHAYES: This is what I have done. You know, people who has been working with me really long time, know me, then I will not do that. But, you know, I proposed to them, and they have this kind of sort of face, oh, no, I don't want that. Look. I eat them like a candy. And you do that in front of them and say, wow OK, so what - who I am different, you know what I mean? Like, try it. And after, when they try, some of them, I said, can I have some more?

DESHAYES: And some of them are like, no, thank you.

MARTIN: OK, Chef, you've been a lot of fun. I just have to say, a lot of people are probably getting together maybe for the first time in a long time with family in some parts of the country, where people are finally getting vaccinated, and people are finally having get-togethers. I think it's going to be kind of an emotional experience for a lot of people. What else do you recommend?

DESHAYES: Of course, finally for the first time. You're exactly right, Michel. I think Memorial Day is going to be a great weekend, you know what I mean? Because you still pay attention. You protect yourself. But this is what we have been missing, you know. We've not been missing not going to work. We've been missing going to see our grandparents. We've been missing to see father and sister and mother and share this experience. And I'm sure with that, the level of relationship would be different. We're going to value more the time we spending with our families.

MARTIN: That was Xavier Deshayes. He is the executive chef at the Ronald Reagan Building and International Trade Center here in Washington, D.C. And he has been guiding us through cicada cooking (laughter). Chef, thank you so much. Thank you so much for joining us.

DESHAYES: No, Michel. Terima kasih banyak. And enjoy your great weekend. Transcript provided by NPR, Copyright NPR.


What's The Best Way To Eat Cicadas? A Chef's Insect-Based Recipes

And finally today, if you are on the East Coast, you already know. They seem to be everywhere. I'm talking about the cicadas of Brood 10, those red-eyed bugs that emerge from the ground every 17 years and whose song eventually builds into a deafening wall of sound that's impossible to ignore. Some parts of the Eastern U.S. are already experiencing that. Others have yet to get the full treatment. But what we want to talk about now is, what's the best way to eat them? Turns out, many people have been gathering cicadas and preparing them in a number of ways, from salad toppings to creature kabobs.

Who knows? This Memorial Day weekend, you're getting ready for your cookout, and you might be feeling adventurous. So we decided to hear from a chef who's been giving this some serious thought. That's why we called Xavier Deshayes. He is the executive chef at the Ronald Reagan Building and International Trade Center here in Washington, D.C. And he has already prepared a number of cicada-based recipes that he is ready to share with us.

Chef, thank you so much for joining us.

XAVIER DESHAYES: Thank you, Michel, for having me. Really a pleasure to share that with you.

MARTIN: So I'm sure this isn't news to you, but I'm guessing that dining on any kind of bug is not something many of our listeners do regularly. So why would somebody want to cook with these creatures?

DESHAYES: Simple. If you cannot beat it, eat it, you know?

DESHAYES: So they are here, and we need to do something with it, you know. I've always been using invasive species of one way or another. Then cicadas, here I am, 17 years waiting for you. And so, you know, me as a French, if we can eat snail and frog, I can try to eat cicadas, especially if I cook them.

MARTIN: Solid point. Just a point of clarification. They not an invasive species because they are actually native to this area.

DESHAYES: I do understand, but when you have trillions coming in one time, we can call that.

MARTIN: (Laughter) That is true. When you're, like, sitting on your deck, and one falls into your coffee cup, you might see it as invasive. So totally get that point. But you were telling us that there's an environmental advantage to getting your protein from insects as opposed to of meat, right?

MARTIN: Tell me a little bit more about that.

DESHAYES: Insect is going to be the protein of the future. You know, insect farming is very sustainable when you compare to cows or any other animal farming, you know - less fossil energy, less water, less space, less food, you know what I mean? So when you look at it on the end, insect farming has every way of being profitable.

MARTIN: I'm getting warmer. I'm not there yet, though (laughter).

DESHAYES: You will come. You will come. You need to eat some of the cicadas that I have prepared, you know what I mean? Maybe you will trust it even more.

MARTIN: It could be that. So let's talk about these other people who are more interested in eating these things than I am. So what's the first thing you do? Like, do you gather them at a particular stage, or how do you do it?

DESHAYES: You know, I don't eat insect. It's not something that I eat every day. So two weeks ago, I start to harvest them. And I say, OK, what you will be the good safety to eat them? So I blanched them on the boiling water for five minutes. And after that, I laid them on the sheet pan. And I roast them for 2 1/2 to three hours at 200 degrees.

DESHAYES: So what I end up having is a very dry cicada. They look like a little snack.

DESHAYES: And with that, I made a powder, crushed them. And for one of the recipes that I did a couple days ago, I crust a flank steak for barbecue.

DESHAYES: So I grill my flank steak. And overnight, I put this crust of cicadas (unintelligible) with olive oil, with garlic powder, with parsley. And I rub my flank steak. And I leave that like that to marinate overnight before to finish it the next day. And it give a really a nice woody, nutty - it's very interesting.

MARTIN: What does it taste like on its own? Like, does it taste like chips or a nut or what does it taste like?

DESHAYES: OK. So for the dry ones, I try because after that I have a lot of people who came from work and said, chef, I would like to try. Give me the opportunity to try. So I give them the dry one, and it's like chips. It doesn't taste anything. I did this one with a nice sea salt, you know. And if you close your eyes - different type of snacks, you will not know that it's cicadas.

MARTIN: Let's say you're at a cookout this Memorial Day and somebody has taken the plunge and they've cooked up some cicada kebabs or something like that. Is there something you would recommend them to encourage people to try them? Would you say just lay it out there and put them in a bowl like some chips, or would you put it in something, or what would you do?

DESHAYES: Well, first, when you have somebody, you need to talk and to be very enthusiastic and show them. Then you eat them like a candy yourself, too, you know.

DESHAYES: This is what I have done. You know, people who has been working with me really long time, know me, then I will not do that. But, you know, I proposed to them, and they have this kind of sort of face, oh, no, I don't want that. Look. I eat them like a candy. And you do that in front of them and say, wow OK, so what - who I am different, you know what I mean? Like, try it. And after, when they try, some of them, I said, can I have some more?

DESHAYES: And some of them are like, no, thank you.

MARTIN: OK, Chef, you've been a lot of fun. I just have to say, a lot of people are probably getting together maybe for the first time in a long time with family in some parts of the country, where people are finally getting vaccinated, and people are finally having get-togethers. I think it's going to be kind of an emotional experience for a lot of people. What else do you recommend?

DESHAYES: Of course, finally for the first time. You're exactly right, Michel. I think Memorial Day is going to be a great weekend, you know what I mean? Because you still pay attention. You protect yourself. But this is what we have been missing, you know. We've not been missing not going to work. We've been missing going to see our grandparents. We've been missing to see father and sister and mother and share this experience. And I'm sure with that, the level of relationship would be different. We're going to value more the time we spending with our families.

MARTIN: That was Xavier Deshayes. He is the executive chef at the Ronald Reagan Building and International Trade Center here in Washington, D.C. And he has been guiding us through cicada cooking (laughter). Chef, thank you so much. Thank you so much for joining us.

DESHAYES: No, Michel. Terima kasih banyak. And enjoy your great weekend. Transcript provided by NPR, Copyright NPR.


What's The Best Way To Eat Cicadas? A Chef's Insect-Based Recipes

And finally today, if you are on the East Coast, you already know. They seem to be everywhere. I'm talking about the cicadas of Brood 10, those red-eyed bugs that emerge from the ground every 17 years and whose song eventually builds into a deafening wall of sound that's impossible to ignore. Some parts of the Eastern U.S. are already experiencing that. Others have yet to get the full treatment. But what we want to talk about now is, what's the best way to eat them? Turns out, many people have been gathering cicadas and preparing them in a number of ways, from salad toppings to creature kabobs.

Who knows? This Memorial Day weekend, you're getting ready for your cookout, and you might be feeling adventurous. So we decided to hear from a chef who's been giving this some serious thought. That's why we called Xavier Deshayes. He is the executive chef at the Ronald Reagan Building and International Trade Center here in Washington, D.C. And he has already prepared a number of cicada-based recipes that he is ready to share with us.

Chef, thank you so much for joining us.

XAVIER DESHAYES: Thank you, Michel, for having me. Really a pleasure to share that with you.

MARTIN: So I'm sure this isn't news to you, but I'm guessing that dining on any kind of bug is not something many of our listeners do regularly. So why would somebody want to cook with these creatures?

DESHAYES: Simple. If you cannot beat it, eat it, you know?

DESHAYES: So they are here, and we need to do something with it, you know. I've always been using invasive species of one way or another. Then cicadas, here I am, 17 years waiting for you. And so, you know, me as a French, if we can eat snail and frog, I can try to eat cicadas, especially if I cook them.

MARTIN: Solid point. Just a point of clarification. They not an invasive species because they are actually native to this area.

DESHAYES: I do understand, but when you have trillions coming in one time, we can call that.

MARTIN: (Laughter) That is true. When you're, like, sitting on your deck, and one falls into your coffee cup, you might see it as invasive. So totally get that point. But you were telling us that there's an environmental advantage to getting your protein from insects as opposed to of meat, right?

MARTIN: Tell me a little bit more about that.

DESHAYES: Insect is going to be the protein of the future. You know, insect farming is very sustainable when you compare to cows or any other animal farming, you know - less fossil energy, less water, less space, less food, you know what I mean? So when you look at it on the end, insect farming has every way of being profitable.

MARTIN: I'm getting warmer. I'm not there yet, though (laughter).

DESHAYES: You will come. You will come. You need to eat some of the cicadas that I have prepared, you know what I mean? Maybe you will trust it even more.

MARTIN: It could be that. So let's talk about these other people who are more interested in eating these things than I am. So what's the first thing you do? Like, do you gather them at a particular stage, or how do you do it?

DESHAYES: You know, I don't eat insect. It's not something that I eat every day. So two weeks ago, I start to harvest them. And I say, OK, what you will be the good safety to eat them? So I blanched them on the boiling water for five minutes. And after that, I laid them on the sheet pan. And I roast them for 2 1/2 to three hours at 200 degrees.

DESHAYES: So what I end up having is a very dry cicada. They look like a little snack.

DESHAYES: And with that, I made a powder, crushed them. And for one of the recipes that I did a couple days ago, I crust a flank steak for barbecue.

DESHAYES: So I grill my flank steak. And overnight, I put this crust of cicadas (unintelligible) with olive oil, with garlic powder, with parsley. And I rub my flank steak. And I leave that like that to marinate overnight before to finish it the next day. And it give a really a nice woody, nutty - it's very interesting.

MARTIN: What does it taste like on its own? Like, does it taste like chips or a nut or what does it taste like?

DESHAYES: OK. So for the dry ones, I try because after that I have a lot of people who came from work and said, chef, I would like to try. Give me the opportunity to try. So I give them the dry one, and it's like chips. It doesn't taste anything. I did this one with a nice sea salt, you know. And if you close your eyes - different type of snacks, you will not know that it's cicadas.

MARTIN: Let's say you're at a cookout this Memorial Day and somebody has taken the plunge and they've cooked up some cicada kebabs or something like that. Is there something you would recommend them to encourage people to try them? Would you say just lay it out there and put them in a bowl like some chips, or would you put it in something, or what would you do?

DESHAYES: Well, first, when you have somebody, you need to talk and to be very enthusiastic and show them. Then you eat them like a candy yourself, too, you know.

DESHAYES: This is what I have done. You know, people who has been working with me really long time, know me, then I will not do that. But, you know, I proposed to them, and they have this kind of sort of face, oh, no, I don't want that. Look. I eat them like a candy. And you do that in front of them and say, wow OK, so what - who I am different, you know what I mean? Like, try it. And after, when they try, some of them, I said, can I have some more?

DESHAYES: And some of them are like, no, thank you.

MARTIN: OK, Chef, you've been a lot of fun. I just have to say, a lot of people are probably getting together maybe for the first time in a long time with family in some parts of the country, where people are finally getting vaccinated, and people are finally having get-togethers. I think it's going to be kind of an emotional experience for a lot of people. What else do you recommend?

DESHAYES: Of course, finally for the first time. You're exactly right, Michel. I think Memorial Day is going to be a great weekend, you know what I mean? Because you still pay attention. You protect yourself. But this is what we have been missing, you know. We've not been missing not going to work. We've been missing going to see our grandparents. We've been missing to see father and sister and mother and share this experience. And I'm sure with that, the level of relationship would be different. We're going to value more the time we spending with our families.

MARTIN: That was Xavier Deshayes. He is the executive chef at the Ronald Reagan Building and International Trade Center here in Washington, D.C. And he has been guiding us through cicada cooking (laughter). Chef, thank you so much. Thank you so much for joining us.

DESHAYES: No, Michel. Terima kasih banyak. And enjoy your great weekend. Transcript provided by NPR, Copyright NPR.


What's The Best Way To Eat Cicadas? A Chef's Insect-Based Recipes

And finally today, if you are on the East Coast, you already know. They seem to be everywhere. I'm talking about the cicadas of Brood 10, those red-eyed bugs that emerge from the ground every 17 years and whose song eventually builds into a deafening wall of sound that's impossible to ignore. Some parts of the Eastern U.S. are already experiencing that. Others have yet to get the full treatment. But what we want to talk about now is, what's the best way to eat them? Turns out, many people have been gathering cicadas and preparing them in a number of ways, from salad toppings to creature kabobs.

Who knows? This Memorial Day weekend, you're getting ready for your cookout, and you might be feeling adventurous. So we decided to hear from a chef who's been giving this some serious thought. That's why we called Xavier Deshayes. He is the executive chef at the Ronald Reagan Building and International Trade Center here in Washington, D.C. And he has already prepared a number of cicada-based recipes that he is ready to share with us.

Chef, thank you so much for joining us.

XAVIER DESHAYES: Thank you, Michel, for having me. Really a pleasure to share that with you.

MARTIN: So I'm sure this isn't news to you, but I'm guessing that dining on any kind of bug is not something many of our listeners do regularly. So why would somebody want to cook with these creatures?

DESHAYES: Simple. If you cannot beat it, eat it, you know?

DESHAYES: So they are here, and we need to do something with it, you know. I've always been using invasive species of one way or another. Then cicadas, here I am, 17 years waiting for you. And so, you know, me as a French, if we can eat snail and frog, I can try to eat cicadas, especially if I cook them.

MARTIN: Solid point. Just a point of clarification. They not an invasive species because they are actually native to this area.

DESHAYES: I do understand, but when you have trillions coming in one time, we can call that.

MARTIN: (Laughter) That is true. When you're, like, sitting on your deck, and one falls into your coffee cup, you might see it as invasive. So totally get that point. But you were telling us that there's an environmental advantage to getting your protein from insects as opposed to of meat, right?

MARTIN: Tell me a little bit more about that.

DESHAYES: Insect is going to be the protein of the future. You know, insect farming is very sustainable when you compare to cows or any other animal farming, you know - less fossil energy, less water, less space, less food, you know what I mean? So when you look at it on the end, insect farming has every way of being profitable.

MARTIN: I'm getting warmer. I'm not there yet, though (laughter).

DESHAYES: You will come. You will come. You need to eat some of the cicadas that I have prepared, you know what I mean? Maybe you will trust it even more.

MARTIN: It could be that. So let's talk about these other people who are more interested in eating these things than I am. So what's the first thing you do? Like, do you gather them at a particular stage, or how do you do it?

DESHAYES: You know, I don't eat insect. It's not something that I eat every day. So two weeks ago, I start to harvest them. And I say, OK, what you will be the good safety to eat them? So I blanched them on the boiling water for five minutes. And after that, I laid them on the sheet pan. And I roast them for 2 1/2 to three hours at 200 degrees.

DESHAYES: So what I end up having is a very dry cicada. They look like a little snack.

DESHAYES: And with that, I made a powder, crushed them. And for one of the recipes that I did a couple days ago, I crust a flank steak for barbecue.

DESHAYES: So I grill my flank steak. And overnight, I put this crust of cicadas (unintelligible) with olive oil, with garlic powder, with parsley. And I rub my flank steak. And I leave that like that to marinate overnight before to finish it the next day. And it give a really a nice woody, nutty - it's very interesting.

MARTIN: What does it taste like on its own? Like, does it taste like chips or a nut or what does it taste like?

DESHAYES: OK. So for the dry ones, I try because after that I have a lot of people who came from work and said, chef, I would like to try. Give me the opportunity to try. So I give them the dry one, and it's like chips. It doesn't taste anything. I did this one with a nice sea salt, you know. And if you close your eyes - different type of snacks, you will not know that it's cicadas.

MARTIN: Let's say you're at a cookout this Memorial Day and somebody has taken the plunge and they've cooked up some cicada kebabs or something like that. Is there something you would recommend them to encourage people to try them? Would you say just lay it out there and put them in a bowl like some chips, or would you put it in something, or what would you do?

DESHAYES: Well, first, when you have somebody, you need to talk and to be very enthusiastic and show them. Then you eat them like a candy yourself, too, you know.

DESHAYES: This is what I have done. You know, people who has been working with me really long time, know me, then I will not do that. But, you know, I proposed to them, and they have this kind of sort of face, oh, no, I don't want that. Look. I eat them like a candy. And you do that in front of them and say, wow OK, so what - who I am different, you know what I mean? Like, try it. And after, when they try, some of them, I said, can I have some more?

DESHAYES: And some of them are like, no, thank you.

MARTIN: OK, Chef, you've been a lot of fun. I just have to say, a lot of people are probably getting together maybe for the first time in a long time with family in some parts of the country, where people are finally getting vaccinated, and people are finally having get-togethers. I think it's going to be kind of an emotional experience for a lot of people. What else do you recommend?

DESHAYES: Of course, finally for the first time. You're exactly right, Michel. I think Memorial Day is going to be a great weekend, you know what I mean? Because you still pay attention. You protect yourself. But this is what we have been missing, you know. We've not been missing not going to work. We've been missing going to see our grandparents. We've been missing to see father and sister and mother and share this experience. And I'm sure with that, the level of relationship would be different. We're going to value more the time we spending with our families.

MARTIN: That was Xavier Deshayes. He is the executive chef at the Ronald Reagan Building and International Trade Center here in Washington, D.C. And he has been guiding us through cicada cooking (laughter). Chef, thank you so much. Thank you so much for joining us.

DESHAYES: No, Michel. Terima kasih banyak. And enjoy your great weekend. Transcript provided by NPR, Copyright NPR.


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