December 5th is Repeal Day, commemorating the repeal of America’s disastrous era of Prohibition.

The 18th Amendment to the U.S. Constitution, prohibiting the manufacture, sale, importation or transportation of alcoholic beverages, went into effect on January 17, 1920.

It ended 13 long years later, on December 5, 1933, when the 21st Amendment repealed the 18th Amendment.

Prohibition was a sorry time in U.S. History. It enabled the growth of organized crime caused blindness and deaths from bathtub gin.

For a complete explanation of Prohibition, visit History.com.

> Check out all the alcohol-related holidays below.
 
 
GETTING AROUND THE RULES

There were two small exceptions to the sale or production of alcohol, such as sacramental wine allowed for religious purposes.

To get farmers’ support for Prohibition, a clause was put into the Volstead Act:

Section 29 enabled people to make 200 gallons (the equivalent of about 1,000 750 ml bottles of wine) of “non-intoxicating cider and fruit juice,” to be made each year at home for family use consumption.

(This statute is still on the books.)

Bootleggers typically didn’t bother with wine because there was far more profit in liquor. But shrewd grape growers seized upon Section 29 to enable more people to have wine.

Farmers produced grape concentrates, sometimes called wine bricks, and sold them with a warning label:

“After dissolving the brick in a gallon of water, do not place the liquid in a jug away in the cupboard for twenty days, because then it would turn into wine.”

There was also the helpful advice, “To prevent fermentation, add 1/10% Benzoate of Soda.”

As we’d say today: LOL!

This loophole led California grape growers to increase their land under cultivation by about 700% during the first five years of Prohibition. Many people satisfied their need for alcohol with homemade wine—or a rustic approximation of it.

[3] An ad for wine bricks, offering eight varieties of wine grapes (read more at VinePair.com).

[2] A rare example of a wine brick, in the collection of the Ontario Museum Of History & Art. Here’s more about it.

> The year’s 40+ beer holidays.

> The year’s 6 cider and applejack holidays.

> The year’s 49 cocktail holidays.

> The year’s 25+ red wine holidays.

> The year’s 15 rum holidays.

> The year’s 25+ whiskey holidays.

> The year’s 5 tiki-tropical-Polynesian cocktail holidays.

> The year’s 22+ white wine holidays.
 
 

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[1] Wagyu strip steak.

[2] Wagyu rump roast.

[3] Wagyu sirloin steak

[4] Wagyu rib-eye steak

[5] Wagyu flank steak

[6] Wagyu cattle (all photos courtesy KC Cattle Co.).

For a steak lover, there is nothing so fine as wagyu beef—the kind that substitutes for Kobe in the U.S. (authentic Kobe beef, imported from Japan, is hard to come by).

As trade increased between the U.S. and Japan in the 1980, both merchants and consumers discovered the extremely-marbled, extremely-tender beef that seemed to melt in the mouth (the sensation comes from the high level of unsaturated fatty acids in the beef.)

The beef is a delicacy. For those with means, wagyu beef is served as steak, sashimi, shabu-shabu, sukiyaki and teppanyaki.

In the 1970s, with increased American visits to Japan for trade and tourism, very American visitor who tasted the beef wanted it It wasn’t long before they arranged to get their own supply. Some presumably very well-to-do Americans arranged to airlift top Wagyu breeding cattle to the U.S.—in custom-outfitted 737s!

Only the Tajima breed of Wagyu cattle. There are other qualifications as well, such as marbling and age—similar to the USDA beef grading system.

This evoked concerns in the Japanese government, which declared Wagyu a national treasure and banned the export of any cattle, embryos or other genetics.

But it was too late, the “cow” had left the barn and was being bred in the U.S. [source].

From the 1980s through 2011, then, no Kobe beef was exported. Finally, due to the revenue potential and revisiting of the ban, The first exports left the island in 2012 to Macau and Hong Kong; and subsequently to Canada, Singapore, Thailand, the U.K. and the U.S.

Trade agreements notwithstanding, only a few hundred pounds of authentic Kobe beef is imported into the U.S. every year. It is in limited supply, even in Japan.

In the U.S., it is typically sold as a specialty item in the best steakhouses, for hundreds of dollars an ounce.

Thus, when you see “Kobe” on a menu in the U.S., it should be clarified as “Kobe-style,” i.e., Wagyu.
 
 
WHAT IS WAGYU BEEF?

The literal meaning of Wagyu, and Americans’ understanding of Wagyu beef, are related but not the same.

Wagyu, loosely translated, means “Japanese cattle”: wa- means Japanese or Japanese-style, and “-gyu” means cow or cattle. So “Wagyu” can mean any cattle that is bred in Japan (or the Japanese style).

In Japan, the best beef comes from black female cows that have not yet been bred. The areas agreed to produce the best beef are:

 
While Kobe is the name that was publicized in the U.S., all three origins comprise what is called the Sandai Wagyu: the “three big beefs” of Japan, the three best brands.

There is az story is that the flavor and texture are so superior because the cows are feed beer and massaged daily. This may have been true for one herd at one time; but with tens and thousands of beef on the hoof, it would now be impractical. (But it does name a great story.)

It is genetics, diet, environment and similar factors that make the “three big beefs” more tasty and tender.

Wagyu cattle in the U.S. are either “100% fullblood,” meaning they are direct descendants of the original imported Wagyu cattle, without any crossbreeding, or “purebred,” in which a few other breeds were crossbred in their lineage sometime in the past. Per the USDA, only these two options can be called Wagyu [source].

How good is Wagyu?

In terms of marbling/grading, only about 5% of normal U.S. beef production from cattle such as Black Angus is graded as Prime, while 90% of Wagyu beef grades as Prime.

For a steak-lovers tasting, how about a side-by-side comparison of Wagyu and Black Angus?
 
 
WHAT IS KOBE BEEF? KOBE STYLE? WAGYU?

Authentic Kobe beef is that which has been imported from Japan. “Kobe-style” beef is bred in the U.S. from the same breed of black cattle: Wagyu.

From the first Wagyu cattle imported in the 1970s, 150 US ranches now raise tens of thousands of Wagyu cattle [source].

Many breeders have crossed Wagyu cattle with Black Angus, to achieve a flavor profile more copacetic with Americans’ beef palate.

Farms in the U.S. and U.K. attempt to replicate the Kobe cattle-raising traditions. For example, in Japan the cattle are confined in small pens and given much more energy-dense feed.

 
BUY WAGYU AT KC CATTLE CO.

There are more than a few places to by Wagyu in the U.S. One we’ve singled out is KC Cattle Company, founded by a Patrick Montgomery, a former member of 1st Ranger Battalion of the United States Army.

Part of the profits are contributed to the Sua Sponte Foundation, a 501(3)(c) non-profit organization that steps in when a Ranger is injured or killed, covering expenses and support that the military doesn’t cover.

Just about any cut you like is available: brisket, denver, flat iron, hangar, rib-eye, roasts, short ribs, sirloin, skirt, stew meat, strip, tenderloin, even soup bones.

For more casual dining, there are ground beef, hot dogs and sausage.

For gifting, there are different gift basket assortments.
 
 
> BROWSE THE COLLECTION AT KCCATTLECO.COM.
 
 
> CHECK OUT THE DIFFERENT CUTS OF BEEF IN OUR BEEF GLOSSARY

You may have finished your holiday decorations, decking the halls with gaiety.

We’d like to add a few small things that we especially enjoy, whether for visitors or as a treat for ourselves.
 
 
1. BOWLS OF SPICES

Holiday-scented candles are lovely, but require close watch to guarantee against fires.

Instead, we buy cinnamon, cloves and orange peel in bulk (and if you like, cardamom pods star anise), and place them in small, attractive bowls around the house.

Powdered cinnamon at the base of the bowl provides more aroma than cinnamon sticks; but you can add a few of the latter for eye appeal. Cutting the sticks in half releases more aroma

The natural fragrance is a delight every time you pass the area—so much better than store-bought potpourri.
 
 
2. HOLIDAY TEAS

You can purchase special holiday tea bags, but there are other options.

 
If you’d like to add some spirit, add a teaspoon of brandy, rum or vodka. Add a shot, and you’ll have a hot holiday cocktail.
 
 
3. HOLIDAY COFFEE

There are numerous options from which to choose. Two, for example:

 
You can also give holiday coffee as gifts to people who enjoy flavored coffees.
 
 
4. MULLED WINE OR CIDER

Prepare mulled wine or cider in advance; then refrigerate it until time comes to warm it up.

If you’re in a warm climate, serve it as is: iced.

Here are easy recipes.
 
 
5. HOLIDAY CAKE

If holiday cookies won’t last more than a day in your house, keep a traditional holiday cake or bread in the freezer, and offer a slice with tea or mulled wine. The cake will defrost while the tea is brewing; or send it to the microwave for 10 seconds.

 
You don’t need to bake: All of these are available from bakeries and grocers.
 
 
This is the busiest season of the year, but we wish you a respite for rest.

[1] Make your own potpourri with bulk spices (photo © Andrey Zhuravlev | Dreamstime.

[2] Christmas spiced tea (photo courtesy Ogelsby Mansion).

[3] Take a look at specialty holiday coffees (photo © Marta Holka | Dreamstime).

[4] Mulled cider (photo courtesy Hella Cocktail Co.).

[5] Panettone (photo courtesy Bauli).

[2] Dutch apple pie has a streusel topping. Here’s the recipe from Kraft.

[3] Salted caramel apple pie with lattice crust. Here’s the recipe from Williams-Sonoma.

[4] Tarte Tatin is an upside-down apple pie. Here’s the recipe from Martha Stewart.

[5] Rosette apple pie. Here’s the recipe from Honestly Yum.

[6] French apple pie. Here’s the recipe (photo © Art Of Natural Living).

December 3rd is National Apple Pie Day. It’s time to get your fork and dig in!

The history of apple pie follows. Elsewhere on The Nibble, you’ll find:

> The history of apples.

> The history of pie.

> The different types of pie: a photo glossary.

> The year’s 19 apple holidays.

> The year’s 31 pie holidays.

> The year’s 15+ pastry holidays.

> The differences between pies and tarts.
 
 
THE HISTORY OF APPLE PIE

While apples were baked in pastry long before they were mentioned in print, the first written apple pie recipe dates to 1381 England. The recipe, printed by Geoffrey Chaucer, included apples, figs, raisins and pears—but no sugar—baked in a pastry shell.

Western Europeans only discovered sugar as a result of the Crusades, in the 11th Century C.E. The first mention of sugar in England was in 1099.

By 1319 C.E. it was published that sugar was available in London at two shillings per pound, today’s equivalent of $100 per kilo [source].

Why didn’t Chaucer add honey? It’s too late to ask now. Maybe the fruit was so sweet then, before modern hybridization for commercial benefits, that the natural sweetness levels were fine.

He could have used honey: Honey bees, though not native to Britannia, were introduced by the Romans around 500 C.E. (the history of honey).
 
 
APPLE PIE CROSSES THE POND

Apple pie is one of America’s cultural food icons, but it isn’t native. It was brought to the U.S. by Dutch and English settlers.

Apples themselves are native to Central Asia; the only apples native to North America are crab apples.

Apple varieties for both cider and pies made their way to Europe, where large numbers of orchards were planted.

As ships were provisioned for their voyages to the New World in the 17th century, young trees or cuttings were brought to America. The first apple orchard in North America was planted in Boston by Reverend William Blaxton, in 1625.

Today, the apples in apple pie are typically mixed with cinnamon, nutmeg, lemon juice and a pinch of salt. Other ingredients may be added, such as:

Here’s how to make a cheddar cheese crust, honoring a New England tradition of pairing a slice of apple pie with a wedge of cheddar.
 
 
TYPES OF APPLE PIE

There are numerous types of apple pies—not to mention tarts and pastries—from which to choose. The journey can take you galettes to phyllo crusts to fried pocket pies, mini pies-on-a-stick and beyond.

We’ve even had cheesecake apple pie and apple pie with a cinnamon-tortilla chip crust.

Here are a few of types you may encounter in the U.S.:

 
 
APPLE PIE TRIVIA

We’ve all heard the phrase, “as American as apple pie.” While apple pie is America’s most popular (followed by pumpkin and pecan), the pie came to us via English and Dutch immigrants.

Did you ever wonder about the phrase “apple pie order,” meaning perfectly organized? What does apple pie have to do with organization?

Perhaps it’s due to the neat layering of sliced apples in an apple pie?

Actually, it’s likely an English mistranslation from the French nappe pliée ordre, meaning neatly folded linen napkins.

It’s an oldie: The phrase was first recorded in 1780 in Pasley’s Private Sea Journals: “Their Persons Clean and in apple-pie order on Sundays.”

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

We enjoy these two contenders at home, and also give them as small gifts.

1. AL CHIPINO FLAVORED TORTILLA CHIPS

For a tortilla chip lover, AL Chipino’s creative flavors are fun food.

AL Chipino is a tortilla chip brand seasoned with global flavors. THey’re fun for entertaining or gifting to a tortilla chip lover.

AL Chipino is currently made in 6 bold flavors and available in 2 sizes (5.5oz and 1.75 oz)

Current flavors include:

 
You can also get creative with dipping, for example:

 
You can serve then on a chip-and-dip party bar. You can make nachos or Chex mix with them. You can have a good time.

DISCOVER MORE AT ALCHIPINO.COM. You’ll also find creative recipes that put the flavored chips to good use.
 
By the way, when we asked why the brand was called AL Chipino, we were told that it was a riff on Al Pacino. We’re not sure of the relation between Pacino and tortilla chips; but when we asked why AL is spelled in all caps: It’s “something different.”
 
 
2. LEANER CREAMER: LACTOSE FREE

Leaner Creamer says it’s the world’s first natural powdered creamer. But that’s not why it’s different.

The company claims weight-loss benefits (see *below). We’re not qualified to judge those claims, but we are qualified to say that these are lactose-free powdered creamers worth looking at.

We, for one, are happy to use them.

Further, it increases the body’s metabolic rate by removing stress on the pancreas, thereby burning more energy and helping weight loss goals.

Made from natural coconut oil, it is cholesterol-free, dairy-free, gluten free, lactose free and sugar free. There are no HFCS, hydrogenated soybean ols, artificial colors or flavors.

The flavors include Original, plus:

 
There are two formats: a retro bottle (photo #3) and a refill pack. If you don’t want the bottle, just order the refill.

The line is certified kosher by OU.
 
 
GET YOURS AT LEANERCREAMER.COM.

[2] Greek nachos with Salt & Pepper flavor. Here’s the recipe (photos #1 and #2 courtesy AL Chipino).

[3] Two of Leaner Creamer’s seven flavors (photo courtesy Leaner Creamer).

Carry some with you so you can always have lactose-free creamer for your coffee or tea (photo courtesy Sxphz | CSP).

According to the company, the product is made from ingredients that are said to help in weight loss. THE NIBBLE makes no claims to understanding these ingredients, and suggests that you do your own research.

The principle ingredient is coconut oil, which contains short and medium-chain fatty acids that help in taking off excessive weight. It is also easy to digest and it helps in the healthy functioning of the thyroid and endocrine system.

Citrus aurantium extract is extensively used in weight management products and as thermogenic agents. It is also used in sports performance products to enhance stamina and an increase in basal metabolic rate and lipolysis as well as mild appetite suppression.

Hoodia is a succulent, fleshy cactus-like plant of the Asclepiad family. Among its many varieties, Hoodia gordonii is the most popular because its extracts suppress hunger and effectively helps reduce weight and fat percentage.

Green tea extract is a product made from the Camellia sinensis plant. It is used for weight loss and to treat stomach disorders.