Once again, Id be so grateful for any ideas for names of this new dish: Invasive earthworms are a global problem. Earthworms have spread to every continent and oceanic island in the world. European settlers, with their European styled farms, introduced one third of all the species of earthworms that inhabit North America. Most of us grew up thinking that earthworms were beneficial but invasive ones can drastically alter the biodiversity of forests to make them even more vulnerable to other invasive organisms. Earthworms are much higher in protein than steak and contain many important nutrients. Earthworms, like many types of food, have to be cooked to be eaten because they are a vector for harmful microbes and parasites. To make earthworms edible, one must clean their digest track out by squeezing the dirt out as you would do to prepare sausage casings. Afterward, each worm is butterflied and rinsed out. This recipe is inspired by the way the Vietnamese make fritters out of seasonal fresh water worms. Instead of freshwater worms I use earthworms as a central ingredient to fritters seasoned with ginger, scallions, hot peppers, grated orange peels, and lemon grass. The average non-worm eater will have trouble eating a worm dish that looks like its made from worms so using chopped worms in fritters make aesthetic sense here. The mouth-feel of the worms in this dish is like ground meat.
Posted on: Sun, 17 Aug 2014 00:15:18 +0000
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