Today, I carefully listen to the conversation that worm dishes are the food of the future. At least part of the human diet, along with other organisms that I once did not perceive as edible.
Eating worm meat, worm dishes, recipe for earthworm cutlets. Extreme cuisine.
Now I know that this is good food, besides so plentiful that it may well be a solution to the problem of food shortages, which soon all of humanity may have to face. Like many other wonderful food products, worms enjoy an undeservedly bad reputation, at least in the society in which my childhood passed and where the girls were made of sweet and spicy, like an apple, ruddy, and the boys of snails, worms and the same fools.
, bread and stews.
Lauren Nankerrow and Janet Taylor in the Book on Worms (1998) offer a more modern approach to the product – in the form of meatballs vermicelli recipes (ground beef with worm powder), oat pancakes with worms and raisins, meat bread with worms and caramel cookies. and worms. In a book called Wildlife Charms in the City, or A Guide for an Inventive Citizen (1979), its author Christopher Nyerges advises to roll worms in flour, fry in butter, pour broth and simmer, then add fried onions, mushrooms and sour cream.
Finally, worms are just cheap. If there are few of them on your site and you are embarrassed at nightfall with a packet and a flashlight in your hands to look for them in a city park, there are dozens of places where you will be offered a good thousand large individuals for only $ 25. And for a glass with a portion of 25 worms they will ask for a dollar or so. Yes, so far, dishes with the inclusion of worms as the main or auxiliary ingredient are not widely used. It is possible that over time, the refined and fashionable Souffle Ver de Terre (Earthworm souffle) will appear in the restaurant menu, but so far, at least in developed countries, only very few are ready to prove the edibility of worms by their own example..
An example for their fellow citizens can be eleventh-grade students from Butler, Pennsylvania, who in 1998, as part of an experiment on the use of alternative food sources, worms were first fried. Then they smeared with chocolate and, taking a deep breath and squeezing their eyes, swallowed.
Eating a worm is fun, ”said a student named Joseph Murdoch. “Besides, it tastes nothing.”.
The fact that many people continue to perceive worms only as a potential bait or a means of enriching the soil with nitrogen is probably due in no small part to the appearance of earthworms. To begin with, it is difficult to understand where they have front and backside. They are slippery. The increased humidity of the outer covers is the main condition for their existence. Although the digestive system of worms is comparable to the human one – the mouth, esophagus, intestines, anus, etc. They lack legs, a brain, and lungs. But there are five hearts. In addition, the weight of urine excreted daily by the worms reaches 60% of their body weight.
Some types of worms are able to regenerate the cut off half of the body, from which individuals with two heads or two tails sometimes appear. In South America, the species lives, the length of which can reach 2.5 meters. In this regard, it is not surprising that the film with Fred Ward and Kevin Bacon starring under the title Shiver of the Earth, which tells about giant cannibals, is not surprising. Finally, worms have both male and female genital organs. That is, they are hermaphrodites, although two individuals are still needed for reproduction.
Earthworm Cutlet Recipe.
700 g of worms (after internal cleaning).
1/2 cup ghee.
1 teaspoon grated lemon zest.
1.5 teaspoons of salt.
1/2 teaspoon white pepper.
2 tbsp. tablespoons of soda.
1 egg whipped.
1 cup breadcrumbs.
2 tbsp. tablespoons butter.
1 cup sour cream.
Mix worms, ghee, lemon zest, salt and pepper. Pour in soda and stir. Form cutlets, dip them in an egg and roll in breadcrumbs. Melt the butter in a pan. Place cutlets and fry for 10 minutes, turning over once. Transfer cutlets to a heated serving plate. Serve with preheated sour cream.
Based on the book Extreme Cuisine.