287069 Tue Apr 03 22:45:51 -0700 2001 8 27 General Chowhounding Topics 0 1542143 I am doing research for a story and want to know if anyone has any info' or recipes or anything relating to maggots and food. Thanks Marcia Tue Apr 03 22:45:51 -0700 2001 0 marcia de bartolo 1 1542152 Feh! Wed Apr 04 09:49:19 -0700 2001 1542143 0 Ruby 2 1542158 I second that! Wed Apr 04 11:26:26 -0700 2001 1542152 0 magnolia 3 1542178 Don't be so hard on maggots. They are:1. sterile (bacteriologically) - great for cleaning wounds (in fact they are still used to debride infected tissue)2. love to eat bacteria - most of what they're found in is very clean 3. a great source of protein. Just don't let them develop into flies which are neither clean nor good eating. Wed Apr 04 23:27:22 -0700 2001 1542158 0 Griller141 4 1542218 Look for a book called, i think, "Forbidden Cusine". I'm at a remote location, but if you're interested in exact particulars, send me an Email and i'll look it up next week. Fri Apr 06 11:24:52 -0700 2001 1542178 0 Cliff Abrams 1 1542164 It is my understanding that there is a cheese wherin the affinage is brought about by using maggots on the rind. Have no clue as to country or name. Wed Apr 04 14:49:07 -0700 2001 1542143 0 Chris 2 1542167 This from Murray's Cheese/WSJ via google, I read the article and it was ..... interesting A fascinating article popped up on the front page of the Wall Street Journal on August 23. One of the most revered gourmet delicacies of Sardinia, Italy is, indeed, a maggot-ridden Pecorino called casu marzu or "rotten cheese." Discovered accidentally when a cheese mass was left outdoors to ripen, the maggots hatched from flies' eggs promotes fermentation and fat decomposition. What's left is a stinky goo that burns your tongue, but, as one mountain farmer claims, "It's an aphrodisiac." Although locals swear by the stuff, with no health guarantees, the government cannot endorse it. So you won't find casu marzu in stores or restaurants, only private kitchens and black markets. If you do have the opportunity to try some, though, look on the bright side-if it were truly bad, even the maggots wouldn't want it. Wed Apr 04 16:15:34 -0700 2001 1542164 0 RussellH 1 1542187 From what I understand, maggots are an unavoidable part of locally produced fish sauce (nuoc mom) all over Vietnam. I'm not sure if maggots are actually integral to fermenting the fish, but from the pictures I've seen, it's likely that maggots should be one of the main ingredients in fish sauce. That doesn't stop me from using it, however. I'm not certain if factory produced fish sauce may be maggot free, but it's doubtful. Sorry if this grosses you out. Thu Apr 05 10:17:05 -0700 2001 1542143 0 Eric Eto 1 1542269 My girlfriend's mother, who lives in Spokane WA, gathers incredibly delicious, fresh matsutake mushrooms in the fall and FedExes them to us here in NYC. On the very rare occasions that we don't use them up immediately (or dry them) they usually sprout maggots within 3-4 days. Since my kitchen isn't particularly fly-ridden, I assume that the flies must have gotten to the mushrooms in the wild. I try hard not to think about how many fly-eggs have found their way into our risottos and omeletes, but there you are. Sun Apr 08 23:02:21 -0700 2001 1542143 0 Tom Meg