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Guess I’ll Go Eat Worms, Part II: Silkworm Chrysalises and Mezcal

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Guess I’ll Go Eat Worms, Part II: Silkworm Chrysalises and Mezcal

David Hammond | Dec 23, 2003 08:47 AM

Saturday night, I had some old college friends and general lay-abouts over, and we were feeling bold, so we cracked open the can of silkworm chrysalises that Rene had given me a few weeks ago. The beverage of choice with such insect products was deemed (in a previous discussion) to be mezcal, and I had the Cusano Rojo close at hand.

Beginning with a few shots of the “red worm” was probably the right idea. I had some of this blue agave elixir years ago, and I found the first slug to be kind of like swallowing liquid sandpaper, with notes of neoprene and formaldehyde.

After chewing a few silkworm chrysalises, however, the mezcal started tasting a lot better, and the flavors were rather complementary.

The chrysalises were crunchy, and biting into one yielded a somewhat satisfying pop and a flavor that could best be described as grey and grimy. Bathed in a thin ginger and onion broth, the chrysalises did not seem to take up much of these flavors. I ate three rather quickly, and then ate one more just to gross out the kids later in the evening.

It would seem to me that insect and insect products would best be eaten fried and crispy. I believe frying is the standard preparation for crickets, grasshoppers, locusts, and so on. Hell, I think I could eat just about anything if it’s fried and dipped in hot sauce.

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