Hannibal 1x07: "Sorbet"

[cleolinda]

So basically I'm dying of a sinus infection that's settled into my chest over here, which adds an extra layer of grossness to the proceedings in my head. My head, which is full of blarg.

@cleolinda: Recap gifs! Bless. RT @yesiac: came across this on Tumblr...it sounded familiar. and then I saw the caption. http://vorobey008.tumblr.com/post/

Comments

[ztrellitaa]

According to Bryan Fuller's twitter you just have to stick body parts where you are fermenting the beer.

[missychacha]

see, and I studied wine making for a bit and all I can think of is "man I hope he sterilized that thing first inside and out cause you'd just be introducing off flavors into the must if you just stuck it in there"
but I guess if you drained, cleaned and scalded the body first it could work... if nothing else, it'd be one way to sort of preserve the body in the aging beer? and then lector can go and visit her whenever he felt like it..

[leahnari]

How well would that preserve the body, though?
Granted, I'm basing my knowledge off a Bones episode where they find a body in a wine barrel.
It wasn't the (mentioned?) cause of the wine going bad - that was the exposure to oxygen when the body was first stuffed in, clothes and all - but the body did come apart and the bones leeched calcium and turned rubbery.
Maybe that's just wine.

feel free to correct

[lissa_quon]

Erm that seems odd. I've heard of people preserving bodies at sea in casks of booze. The folk tale of Nelson being preserved in brandy comes to mind.

Also it IS alchohol of some nature - which some people used to use to preserve medical specimens to some degree of success. True that'd be less of a wine/beer/brandy situation. But the idea of preserving seems based on some sound logic.

[missychacha]

well if you scrub off the bacteria, and then put it in an oxygen free environment with alcohol which also prevents decay because it kills bacteria, you basically pickle them. you see it in asia with cobra wine or mouse wine, where they put small animals in liquor to get the essence out. they don't necessarily taste good.

also Bones is crap science at best.

Fat Washing is the answer, guys...

[flameelf]

No, actually--you use the new 'molecular cooking' version of "fat washing" and render the flavour of the body/body part into whatever liquid you then ferment...

See Bompas and Parr's "Jellymongers" and look at the recipe for Coffee/Bacon Jelly. If you can use fat washing to get a bacon-flavoured liquid for jelly/gelatine, you can do the same for making beer/wine/liqueur.

I posted further along separately, but it's pertinent here.

Grey :)

[evewithanapple]

Hannibal (and Bryan Fuller) is an Edgar Allen Poe fan, I guess.

Super-belated, but . . .

[ext_2130248]

They sometimes use gelatin to clear the excess hops out of beer.