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Why not wine made from fermented meat? I wonder, in the
history of the world, if anyone has ever made human meat
wine?
(?) fish wine
http://www.lodinews...2005/11_chinese.php
wine made from fermented fish [JesusHChrist, Feb 05 2005]
Well well, lookie what pops up when one Googles "fermented meat drink"
Meat_20Beer
[2 fries shy of a happy meal, Feb 05 2005]
Blood used to refine wine
http://news.bbc.co....d/europe/377938.stm
[robinism, Feb 07 2005]
US Patent 7,037,541
http://www.google.c...AAAAEBAJ&dq=7037541
"Alcoholic beverages derived from animal extract, and methods for the production thereof" [jutta, Jan 18 2008]
If you can't meat 'em...
http://en.wikipedia.org/wiki/Kumis
(I've had it, and it's not as vile as it sounds.) [swimswim, Nov 01 2011]
Needs a metabolic pathway from protein through sugar, to alcohol..
http://onlinelibrar....tb06646.x/abstract
[mouseposture, Nov 01 2011]
Vegan Salami
Vegan_20Salami
A perfect complement. [Cuit_au_Four, Sep 08 2015]
[link]
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I knew this idea was headed straight for the edge before I'd even opened it. With the last three words it went sailing ass over teakettle right out of sight. |
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I think the stuff in meat doesn't ferment. It just rots. |
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But if you took wine and fortified it with some au jus, that might be good. You could reduce it and serve it on meat, like gravy. |
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I suspect that the "fish wine" is wine fortified with fish juice. |
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Sangria means blood, but there's no blood in it. |
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Some tannic acid may be involved. |
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If the human meat wine don't kill you, your inmates will, as they did Jeffery Dahmer, Wisconsin, USA. |
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"Barf!" he said, when he took a sip, just before he keeled over and died. |
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CJJ Berry, who pretty much started the whole homebrewing thing in the UK with "Home Brewed Beers and Stouts" includes a recipie for "Cock Ale" (I kid you not) which involves fermeting the must with a cooked chicken carcass in it. I haven't tried it. |
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Baked (or actually fermented) with the meat beer idea, methinks. |
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And I checked out most of the Food: liquified category. |
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roman "garum" was essentially fermented anchovies with salt. |
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This would work fine, except in terms of
success. |
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The basic problem is that meat doesn't
contain much sugar, and sugar is what
man's best friend, yeast, turns into
alcohol. Yes, you can "ferment" fish,
meat, or indeed relatives, but the result
will not contain much alcohol. |
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This ***might*** just be feasible with
foie gras, which contains large amounts
of glycogen. Glycogen is closely similar
to starch, and some of the decay
bacteria ***might*** hydrolyze it into
sugar, which yeasts could then ferment
into alcohol. If anyone is prepared to
fund the research, I am prepared to
purchase a sufficient quantity of foie
gras. I will then eat it while I think of a
good reason why it wouldn't have
fermented. |
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// This would work fine, except in terms of success.
I've added that to the tag line list. |
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See the linked-to US Patent for how at least one process works around the lack of sugar - basically, you just add sugar first. I wish them good luck with the marketing. |
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It's so awful it's bound to sell. I wonder if
it's possible to malt foie gras? |
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This, with fish for the meat, was a popular sauce in
Ancient Rome, known as garum. Like, really popular:
They used it about the same way we use katsup. |
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Yeah, as I understand it, roman "garum" was essentially fermented anchovies with salt. |
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I'm sure I read that somewhere too. I can't quite pin it down though. |
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I can imagine barefoot girls in a giant tub stomping my meat. Boy, the dreams I'm gonna have... |
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This is a scheme to get high on "high" meat. But
meat doesn't ferment, it putrefies (as [MB]
pointed
out). |
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Garum's always described as "fermented," but that
seems to be a rather loose use of the word -- the
point of the process is, evidently, to make protein
into amino acids, not carbohydrates into alcohols. |
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On the other hand, if this (<link>) could be done
on an industrial scale .... |
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I like the idea of meat wine its really carnivore |
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//But meat doesn't ferment, it putrefies (as [MB] pointed
out). // Since then, it has come to my attention that
traditional sausages (such as salamis) are preserved by
fermentation. But this is a lactic fermentation - instead of
yeast producing alcohol, you have lactic acid bacteria
producing lactic acid. The acidity preserves the meat from
spoilage by other bacteria, in the same way that yogurt and
sauerkraut are preserved. |
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I can assure you, nobody would be buying this for the flavour. |
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