Hacking the genome of fungi for smart foods of the future

Re:Hacking the genome of fungi for smart foods of the future by __MatrixMan__ on Wednesday March 27, 2024 @12:47AM (#39835786)

Even though insect exoskeleton and fungi are both made of chitin, I find bouncy fungi tissue kind of fun to chew, while bug parts are crunchy in a sort of uncomfortable get-stuck-in-your-teeth sort of way, like the downsides of popcorn, but with less upside.

I also tried some "chirps" which were chips made with cricket powder, and then the texture just wasn't right. Hopefully the right chef is out there to change my mind, but for now I'm team fungus all the way.

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Re:Hacking the genome of fungi for smart foods of the future by redweer on Wednesday March 27, 2024 @02:46AM (#39836269)

I ate some food made with mealworm powder this weekend - it blew my mind. Some real good chefs cooked it up, they did blueberry donuts made with 20% mealworm powder. They also did tacos, where the tortillas were 20% mealworm powder, and the rest was just really good veggies/beans/sauce. They had fried ones with crickets you could sprinkle on top.

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Re:Hacking the genome of fungi for smart foods of the future by __MatrixMan__ on Wednesday March 27, 2024 @10:23AM (#39839550)

Maybe I've just been hanging out with the wrong crickets.

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Re:Hacking the genome of fungi for smart foods of the future by barbazoo on Wednesday March 27, 2024 @01:08PM (#39841780)

I got the cricket powder I linked and I put it in sometimes when I cook or bake something. You can't taste it or smell it so it doesn't feel like eating insects, although there is nothing wrong with that either. I recommend giving it a try. Beware that crickets and shellfish seem to be similar in terms of allergens though.

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