Nat: I don't feel good about cooking unless I'm making some kind of smoke or steam... so I'll put a little lemon on here... *sizzle*.....

A pound of dried grasshoppers has six times the protein of a pound of ground beef. But, according to insect chef David George Gordon.... for most Americans, that's hardly a good reason to eat them.

" We're a nation that consumes 80 percent of the world's resources. We're not suffering for protein. But in a lot of other cultures, places where they need that extra protein or that extra boost, they're a real advantage. Central Africa, for example."

Gordon discovered the joys of grilling grasshoppers while he was researching a book about cockroaches, and uncovered some 19th century recipes. Gordon has since published his own insect cookbook, and regularly hosts bug banquets....

"Crickets for instance actually taste like shrimp. They have a mild shrimplike flavor. Grasshoppers, I think taste like green peppers, that's the closest I can come. And my favorites are waxworms. When those are baked, they taste kind of like pistachio nuts."

And while some people might cringe at the thought of Scorpion Scallopini, Wayne and Christine Lamar had only good things to say about the crickets with pasta that they tried...

"This is pretty good. Crunchy, it's got good flavor. I'ts pretty good... It's a little crunchy..."