Trial 2: Pureed Dip

Approximately 100 earthworms and red worms of all sizes (mostly small) were secured fresh from outdoors. As in Trial 1, they were purged in ice water, then chopped and rinsed repeatedly.

A fresh tomato and dried Basil was put into a blender, with the worm pieces added. A potato was sliced and fried, the size and appearance of French fries, to dip into the puree.

Results: the dip was brown in appearance, like a thick soup, with small green Basil pieces visible.

Taste Tester 1 (Nancy) found that the only taste was that of tomato and Basil, but there was an aftertaste like dirt that was psychologically distressing. A grain of sand also was crunching during the sample, making the taster think about dirt in the food.

trial_2.jpg (44644 bytes)

Dip

Taste Tester 2 (Kurt) found this sample not too bad.

Taste Tester 3 (Ron) found the taste pungent, distressing in some way, and where 3 slices of potato were dipped and eaten, all 3 had sand in the dip picked up by the potato.

Taste Tester 3 (Ichi) found the sample essentially tasteless, with the only taste apparent that of tomato.

This page was produced by Ron Darby.