Posted on 11/24/2020 8:55:05 AM PST by BenLurkin
Every year, in late fall, street food stalls in northern Vietnam, particularly in Hanoi, serve a very special dish that looks very ordinary at first glance, but that actually contains a very peculiar ingredient. Chả rươi looks like a well-done egg dish mixed with various herbs, but owes its meaty texture and seafood taste to the ingredient that gives the treat its name – sand worms. Beaten egg, tangerine peel, onions, dill and spices, before the two-inch-long sea worms are added. The result is an ordinary-looking omelet with a very meaty kick that fans can’t get enough of in the months leading up to winter.
The “palolo” sand worm is not unique to Vietnam. It can be found along the coasts of many countries bordering the Pacific Ocean, including China, Japan, Indonesia or Samoa. In the latter, sand worms are fried and served with toast, baked into a loaf or even eaten alive. But why is it consumed for only one or two months out of a year? Well, it has to do with the sea creature’s mating habits.
Technically, only part of the palolo worm is harvested for consumption. Palolo sand worms reproduce by epitoky, a process in which the worms start growing specialized segments from the rear, which keep increasing until the worm can be clearly divided into two halves. These rear halves contain both eggs and sperm, and when its time to mate (usually during the ninth and tenth months of the lunar calendar), they break off from the worm and rise to the surface, forming large, slithering masses.
(Excerpt) Read more at odditycentral.com ...
“but owes its meaty texture and seafood taste to the ingredient that gives the treat its name – sand worms”
You do not eat Shai-Hulud. Shai-Hulud eats you!
Frank Burns eats worms.
LMAO! I was going to post something very similar, but you nailed it!
There’s an Italian cheese, illegal even in Italy, that’s “processed” by parasitic worms.
There’s a window of when to eat it. Too soon, and the worms can take up residence in your stomach. Too late, and it’s toxic.
I am Italian, my grandparents came from Sicily, but this is the first time I ever heard of this 'cheese'.
This stuff comes from Sardina, which is almost french.
I blame the frogs for this crap, after all, they are even dirtier than any country in Europe {they invented perfume and gravy because they and their food stunk so badly}.
You would have thought after the COVID pandemic and the Chinese chowing down on Bat Soyp people would realize that we are not meant to eat everything. This is a new pandemic in wAiting.
Gagh is best eaten live.
With a spoon?
or a shotgun
“Uzul has called up a big vone!”
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