Backpacker Magazine – November 2010

How to Do Everything - The Master Chef

Temper our recipe for Earthworm Patty Supremes with a little Drunken Choc-Berry Fondue. Plus, other recipes and cooking skills.

by: Kristin Bjornsen

Tags:
• Skills
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• Food and nutrition
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• Recipes
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• Trail chef
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Most half-baked recipe
It’s one thing to offer survival advice about eating bugs in an emergency, but it’s another to give a three-page article with gourmet creepy-crawler recipes, and such sage advice as, “Worms, like most invertebrates, don’t keep well and should be thrown into the pot still twitching” and “For about 24 hours, keep [worms] in a container of dirt with a tablespoon or two of corn meal…They’ll feed on the grain, which pushes any dirt in their innards out the back end“ (“There’s a Worm on My Plate,“ 10/95). Get three more recipes at backpacker.com/eatingbugs.

Earthworm Patty Supreme
1 1/2 pounds thoroughly smushed earthworms
1/2 cup melted butter
1 teaspoon lemon rind
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 beaten egg
1 cup dry bread crumbs
1 tablespoon butter

Combine worms, melted butter, lemon rind, salt, and pepper. Shape into patties, dip in egg, then bread crumbs. Fry in a pan with butter for about 10 minutes, turning once.

More Recipes: 
Stick Cookies
Angry Red Lentil Tortilla Soup
Drunken Choc-Berry Fondue
Omelette in a Bag


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