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So I've mostly ignored this thread up until now, because I grew up in Australia where cicadas come out yearly and are as much a part of summer as fireworks, BBQ and trips to the beach; even though they were loud, I figured it wouldn't really be an issue at Roo where they could just kick the volume up to 11.
Then I went onto Wikipedia and saw that cicadas in Australia are different enough from American ones that they get their own section (en.wikipedia.org/wiki/Cicadas#Cicadas_in_Australia). Uhhhh... uh-oh. Now I have no idea what to expect - 13-17 year breeding season? That's some crazy Jeepers Creepers Leno right there! Looks like I very well may have to go in there with a more strategic battle plan to deal with those little quackers.
Well, it seems like they won't be a problem at Bonnaroo. They appear to be very heavy in some areas and few if any in other places just a few miles away. You might hear them driving on the Interstate or if you stop on the way, but I think people from Manchester have verified there aren't many around there and I didn't hear them yesterday until after I was several miles north of the farm.
Also, you really don't have to worry about them even in places where they are. They're kind of annoying, making noise and flying into you, but they can't bite or sting or anything. And once it gets dark, they're quiet. So, no need to worry. It's just some strange little thing that happens in the southern US every once in a while.
I think they do drink wook blood, don't they? so I read in a quasi-Scientific journal.
No, they are harmless. I'm just chilling with mine this Sunday morning.
I guess I should name him.
Or eat him here is a good recipe, just remember to blanch them for a good five minutes to make sure the insides are not gooey.
Recipe: The Simple Cicada
2 cups blanched cicadas Butter for sauteing Two cloves garlic, crushed 2 tablespoons finely chopped fresh basil, or to taste Your favorite pasta
1. Melt butter in sauté pan over medium heat.
2. Add garlic and sauté for 30 seconds.
3. Add basil and cicadas and continue cooking, turning down the heat if necessary, for 5 minutes or until the cicadas begin to look crispy and the basil is wilted.
4. Toss with pasta and olive oil. Sprinkle with Parmesan cheese if desired.
Recipe from Cicada-licious: Cooking and Enjoying Periodical Cicadas by Jenna Jadin.
I have some questions about the recipe. Real butter (salted or unsalted) or margarine? Should I remove the wings first?
Real Butter (You know me better than that)
After blanching you remove the wings legs and head. If you go out and get the newly emerged ones all you have to remove is the wings, as the shell on the rest of the parts will be soft. I picked up a big slab of Bentons Baocn, and a 25 year old Balsamic vinegar last night so I will let you know if I come up with anything better.
Last Edit: May 29, 2011 11:49:10 GMT -5 by Deleted - Back to Top
So I was thinking wrapped in bacon and broiled then put the wrapped bugs into tempura batter and fry them. After that maybe a honey balsamic dipping sauce finished with some hot chili flakes.
I'm thinking you grab the larvae off the tree trunks, *before* they molt into adults with wings. Boil 'em like cocktail shrimp, and eat with cocktail sauce using toothpicks. Skin is probably thin enough they don't need to be peeled.
Spent a good amount of time outside today and when I came inside my ears were ringing. The cicadas are THAT loud at my house! But I'm getting used to it so it's almost calming. They sound like a giant-a$$ rainstick!
Post by captmonkey on May 29, 2011 22:15:27 GMT -5
I also keep finding myself back in this thread. As for the green wings, I think they're that color immediately after emerging and they harden up to the orange color after a little bit. The bodies are also whitish green when they come out before hardening into the blue/black they normally are.
As for the person from Atlanta, I'm from there too and I haven't seen any down that way. I drove from Atlanta to Murfreesboro yesterday and didn't really hear them on the Interstate (or enough to take note of them at least) until a little ways north of Manchester.
regardless of how or if one wants to prepare and eat them,and of how loud they are, I think that they are fascinating creatures. the very idea that they can lie dormant for that long is amazing. they do have an interesting life cycle.
