Published March 24, 2006
Eating out as an anteater has become much easier than it used to be. Most large places have restaurants, and most restaurants offer ant entrées. Restaurants usually serve these types of ants: Honey, carpenter, red, soldier, queen, worker, and other various types of ants.
Term Description
Honey Ants Small ants that are usually appetizers
Leafcutter Ants (Seasonal) Usually tastes like lettuce, also an appetizer
Carpenter Ants Mixed with orange wedges
Red Ants Basic ants sprayed with lemon
Queen Ants Served with a side order of eggs
Fire Ants Served with tobacco sauce or horseradish
French Fried Giant Ants Spices added that are Cajun served with rice
Black Ants Served with garlic or oyster sauce
Worker Ants Paprika & other seasonings go well with this ant
Soldier Ants Tossed with green and red peppers
Sugar Ants Garnished with a maraschino cherry
Chocolate-Covered Ants Honey ants that are topped with dark chocolate
Tips:
Ask the waiter to recommend the catch of the day, since ants are especially sensitive to seasonal changes.
If the waiter asks you how you want it cooked, underdone or still alive is the best way to go.
If you mash certain ants up too much, they can become runny at times.
Avoid farmed ants. They don't taste nearly as good as rich wild ants.
Enjoy!
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137,761 Literary Works • 672,064 Reviews
Heyy..alwaysea here, first of all, I was really thrilled to come across a piece that’s over two decades old. The title itself sounded funny and instantly drew me in to read further. What I found inside was not just humor, but also thoughtful creativity.
Back in 2006, eating out was considered something fancy and occasional. Fast forward to today, it has become so normal that many people hardly cook at home anymore. In fact, a lot of us, including myself, end up eating out at least once a day. That contrast between then and now made the piece feel even more striking.
The idea of an anteater going to a restaurant was simply brilliant. The menu was hilarious yet clever—the “rich” ants like queens, sugar ants, and chocolate-covered ants were paired with richer sides and finishes, which made me laugh but also appreciate the attention to detail.
And beyond the humor, there’s a subtle lesson here too: the way we view food, lifestyle, and even luxury changes with time, and sometimes a lighthearted perspective can reveal more truth than a serious one.
Overall, this was such a refreshing and meaningful read. Thank you for sharing such a unique piece. If you ever get time, I’d love for you to check out some of my works too. Wishing you continued inspiration—keep writing and keep rocking! 😎