‘Oh, go and eat worms!”
Indignant and impatient, Patrick strode off, leaving Daniel to ponder this unexpectedly good advice. But where was he to find a Worm Restaurateur?
Mulling the question through the keyboard he entered “Vermiculture”. As usual the computerized response was overwhelming. In organic farming and gardening, vermiculture is the way to go. But in the realm of culinary delights there is a great dearth of information.
His second call was to his grandparent’s home. Grandfather had tried his hand with garden worm farming, and had amassed a small library of information on the subject, Young and old heads bent together over a variety of booklets, magazines and papers.
“Eureka! Here’s something. An article on cooking with worms, including recipes!”
“Worm Burgers, Worm Omelette and Worm Stir-fry.”
“What do you want to try?”
“Burgers, of course. They should be the quickest and easiest to prepare and cook.”
“Right. What do you need?”
“1000 live worms ... Uh, who gets to count?”
“Doesn’t it give you a weight or something?”
“Let’s see ... Yes, it says here that five hundred worms equals one cup. But hang on, there’s something else. Before you cook them you have to clean them inside and out. That means washing them off and then putting them into a mash of flour or oatmeal for about twenty-four hours. Then you have to rinse them again and pat them dry before boiling them for ten minutes. And only then are they ready to be used in the recipes.”
“Okay, add that to the time it takes to sort them out of the soil in the worm farms. At that rate your Worm Burger is going to take several days to make. How desperate are you to try?”
“Perhaps I’ll leave it for the school holidays.”
Seems to me that a diet of worms might be somewhat time consuming - (ugh!) – and perhaps that is reason enough that we do not see Worm Restaurants dotted about like the Golden Arches. But if anyone out there would like a recipe just send me a stamped, addressed envelope and I will shoot it right back to you.
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