Half a croissant, on a plate, with a sign in front of it saying '50c'
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Assume a hemispherical cow.

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meat wine

wine made from fermented meat
  (+6, -13)(+6, -13)
(+6, -13)
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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?
JesusHChrist, Feb 05 2005

(?) 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]


       That would be a miracle.
jaksplat, Feb 05 2005

       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.
JungFrankenstein, Feb 05 2005

       Ugh! .
DesertFox, Feb 05 2005

       I think the stuff in meat doesn't ferment. It just rots.   

       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.   

       I suspect that the "fish wine" is wine fortified with fish juice.   

       Sangria means blood, but there's no blood in it.
robinism, Feb 05 2005

       Some tannic acid may be involved.
mensmaximus, Feb 05 2005

       If the human meat wine don't kill you, your inmates will, as they did Jeffery Dahmer, Wisconsin, USA.
Mustardface, Feb 05 2005

       "Barf!" he said, when he took a sip, just before he keeled over and died.
DesertFox, Feb 05 2005

       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.
wagster, Feb 05 2005

       Baked (or actually fermented) with the meat beer idea, methinks.   

       And I checked out most of the Food: liquified category.   

DesertFox, Feb 06 2005

       roman "garum" was essentially fermented anchovies with salt.   

       lots of salt
quadmaster, Jan 18 2008

quadmaster, Jan 18 2008

futurebird, Jan 18 2008

       This would work fine, except in terms of success.   

       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.   

       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.
MaxwellBuchanan, Jan 18 2008

       // This would work fine, except in terms of success.
I've added that to the tag line list.

       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.
jutta, Jan 18 2008

       It's so awful it's bound to sell. I wonder if it's possible to malt foie gras?
MaxwellBuchanan, Jan 18 2008

       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.
quadmaster, Nov 01 2011

       Yeah, as I understand it, roman "garum" was essentially fermented anchovies with salt.   

       lots of salt
calum, Nov 01 2011

       I'm sure I read that somewhere too. I can't quite pin it down though.
DrBob, Nov 01 2011

       I can imagine barefoot girls in a giant tub stomping my meat. Boy, the dreams I'm gonna have...
Grogster, Nov 01 2011

       This is a scheme to get high on "high" meat. But meat doesn't ferment, it putrefies (as [MB] pointed out).   

       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.   

       On the other hand, if this (<link>) could be done on an industrial scale ....
mouseposture, Nov 01 2011

       I like the idea of meat wine its really carnivore
vfrackis, Nov 03 2011

Voice, Sep 08 2015

       //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.
MaxwellBuchanan, Dec 04 2019

       Flavour - mfd.
xenzag, Dec 04 2019

       I can assure you, nobody would be buying this for the flavour.
MaxwellBuchanan, Dec 04 2019


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