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The cover of the new "Noma Guide to Fermentation" is an illustration of this phenomenon. https://www.workman.com/products/the-noma-guide-to-fermentation https:/

• circlefavshape 8y ago
  It's the craziest cookbook I've ever seen! There's a recipe for fermented (for 75 days) grasshoppers. As a serving suggestion it suggests mixing it with butter, cooking pancakes in the butter, and serving with 'a good caviar'. We already brew cider and make kefir and various lacto-ferments in our house, but building a fermentation chamber and fermenting proteins for months in order to make something that keeps in the fridge for a week? I love the idea, but the reward/effort ratio is rather poor