On 22/07/14 09:53, Martin wrote:
On Tue, 22 Jul 2014 09:35:15 +0100, David Hill
wrote:

On 21/07/2014 23:56, Christina Websell wrote:
"Adam Funk" wrote in message
...
On 2014-07-17, Nick Maclaren wrote:

In article ,
Pam Moore wrote:
On Wed, 16 Jul 2014 13:38:09 +0100, Adam Funk
wrote:

Does anyone know how, if you capture a few woodlice in your garden,
you could cultivate a large quantity of them in some kind of
container? E.g., how much space they need, what to feed them, how
long it takes them to reproduce.

Why?

They're edible?

Yes, I want to try "potted wood shrimp".

http://huntergathercook.typepad.com/...-woodlice.html

Chickens also like them, it gives them extra protein. Luckily I seem to
able to breed woodlice without trying and my hens just scarf them up.
I never even considered eating them myself.
Let me know how it goes. If they are nice I have a huge food source here
;-)

Tina


Whilst woodlice are related to prawns and shrimps the thought of getting
the "Husks" off around a 1000 woodlice to make a sandwich...........
No thanks.

They'duse old women to remove the shells with their teeth as it is rumoured was
normal here with shrimps here at one time.

Well, it is getting rather off-topic, but given the rate
at which I peel prawns, just /how/ do you economically
peel all the prawns we find in our food nowadays? Or even
more pointedly, the delicious North Sea brown shrimps?
Airfreighting them to SE Asia and then airfreighting
the edible bits them back again is the boring part of the
answer.

A significant proportion of a century ago, I saw a prawn
peeling machine that worked but wasn't quite economic; I don't
know whether the economics have changed. The machine beheaded
them, then rammed them onto a nozzle, then a jet of water
spat the flesh out. I wonder if it is done that way now.

The other trick, as told to me by the celebrated mud-horse
netter Brendan Sellick, is simply to eat them whole!