There is nothing new when it comes to using animal/meat products to help produce an alcoholic beverage.
This is the ancient (circa 1500s) recipe for the British "Cock Ale" (some believe the word cocktail stemed from this):
"Take 10 gallons of ale and a large cock, the older the better; parboil the cock, flay him, and stamp him in a stone mortar until his bones are broken (you must gut him when you flaw him). Then, put the cock into two quarts of sack, and put to it five pounds of raisins of the sun - stoned; some blades of mace, and a few cloves. Put all these into a canvas bag, and a little before you find the ale has been working, put the bag and ale together in vessel.
In a week or nine days bottle it up, fill the bottle just above the neck and give it the same time to ripen as other ale."
I do like the word ripen; think of a boiled chicken steeped into beer for a week and you drink the stuff.
We Cantonese have a similar thing known as 玉冰燒酒, a rice liquor with over 100 years of history, made with steamed rice. After distillation, pork fat is stored with the liquor but removed before bottling. Its name probably derives from the brewing process:
I think this is a joke; but in Australia the sheep farmers do use their teeth to castrate sheeps by biting off the testicles, which later teey slice up the testicles and fry the slices in fat and they called the dish "Prairie Oysteres".
樓主: kaka1228
在線雷達
發表於 2014-4-2 13:19:37
飲，幫助消化肚裡嘅血液
！
發表於 2014-4-2 16:43:26
