Celebrating 420: A Sake-Infused Cannabis Dinner

At the latest Boston Wine Expo, it was a smaller event than previous years. There used to be one main room for the wine tasting, and a smaller room for spirits, but this year, the spirits were included into the main wine room. During those previous years, the spirits room also included a table for a Boston Cannabis Dispensary, which I didn't see this year. They weren't able to provide cannabis samples, so instead they disseminated information and gave out swag. 

Should food and drink blogs also cover cannabis?   

I've been pondering that question as I take my own first step forward, after receiving an intriguing invitation. In a few weeks, on April 20, will be "420," the unofficial Cannabis holiday. It's a day to celebrate cannabis, to indulge in your preferred method of consumption, from a bong to edibles. It's also a day of activism, to promote the liberalization and legalization of cannabis. 

Will you be celebrating 420?

I was recently approached by an organization planning an underground cannabis dinner, and they wanted my assistance to include Sake pairings for their dinner, although they also wanted to infuse the Sake with cannabis. It was a fascinating concept, a unique challenge for a Sake lover. How would such an infusion taste? Would it ruin the subtle flavors of Sake, or would cannabis best be infused into Sake with more strong flavors? Would the umami element of Sake blend well with cannabis? So many questions, and I thought long about the possibilities. 

After some careful consideration, I've decided to assist them and it has been quite a challenging couple weeks working on this project. 

Although the final details have yet to be completed, the dinner will include Four Courses, from a soup to dessert. Each food dish will include the addition of edible cannabis oil, and the amount of that oil can be altered to the diner's specific preferences. And each course will also be paired with a different Sake or Sake cocktail, which also has been infused with cannabis. The cost will include tax and gratuity. 

For various reasons, this will obviously be a private dinner, with very limited availability, and your confidentiality will be necessary. If you're interested in attending, please email me and I will send you further details. Serious inquiries only please! Due to its limited availability, I strongly recommend you contact me as soon as possible as it's likely to sell out quickly. This should be a special event, expanding your palate and mind. I've certainly learned plenty during the last couple weeks, and hopefully it will lead to more opportunities in the near future. 

Scrapple: An Early History in Massachusetts (with a Special Recipe)

Have you ever enjoyed Scrapple?

Unless you live in, or visit, the Pennsylvania area, or the surrounding Mid-Atlantic states, you might not be familiar with this popular dish, which is commonly consumed at breakfast. It's essentially a mush of fried pork scraps with cornmeal, buckwheat flour and spices, although plenty of variations exist. During the 17th and 18th centuries, German settlers in Pennsylvania created this dish, a way to use left-over pork scraps they might not otherwise use, to avoid waste. When butchering a pig, they wanted to use every available bit, to maximum the value of that whole pig.  

The term "scrapple" is derived from "scraps," a rather descriptive term for its use of pork scraps. The dish has its origins to the German dish "panhas," meaning "pan-rabbit" or "pan-meal." However, panhas didn't include the use of corn-meal as does scrapple. And although scrapple was created during the 17th and 18th centuries, the term itself seems to have first surfaced in Pennsylvania in the 1840s. 

And FYI, National Scrapple Day is celebrated on November 9, and this holiday extends back at least to 2011.

For some, scrapple doesn't sound appetizing because of its use of pig organ meat or the pig's head. However, that's a psychological block which prevents you from enjoying the dish. As the meat is so finely chopped, and mixed with corn-meal/flour, you'd never know what type of pork was used, similar to what you might find in a sausage. Get past your thoughts and take a taste, and you might be very surprised that you actually enjoy it. 

********************

I recently enjoyed some fried scrapple, pictured at the top of this article, which was made by Peter Bryant*, one of my friends from Maryland. He has his own special recipe, and brought me a couple pieces when he recently visited the Boston+ area. I've enjoyed scrapple before, usually when traveling as it's not commonly found in the Boston area, but it has been some time since I've eaten it. I took it home and fried up some slices, and was impressed with Peter's scrapple. The frying created a nice, crispy exterior, that contrasted well with its tasty, well-seasoned and slightly mushy interior. It would remind you in some ways to a sausage patty, but with its own unique textural elements. 

It certainly made for an excellent breakfast dish, although it could also be eaten for lunch or dinner. At breakfast, you could cover it with a fried egg, or even make a breakfast sandwich with it, instead of using the usual bacon or sausage. For lunch or dinner, you could make a sandwich with it, topping it with your choice of condiments, veggies, or more. You could cover it with teriyaki sauce and place it atop a bowl of white rice. Just use your creativity! 

Later in this article, I'll provide you Peter's recipe, so you can try to make scrapple at home. 

********************

You might be surprised to know that scrapple was known in Massachusetts at least as far back as the mid-19th century. So, let's take a look at that early history, as well as see some of the recipes that were presented in these early Massachusetts newspapers. Maybe some of your Massachusetts ancestors even made their own scrapple. 

The earliest Massachusetts newspaper reference I found to scrapple was from 1848. The Vox Populi, December 29, 1848, briefly noted, "With a pretty assortment of scrapple, butter and other greasy delicacies, Sylvanus Wilson came from his rural home in Chester county, and arrived in this virtuous city of Philadelphia on yesterday morning." This only referenced scrapple in Pennsylvania, but may hav intrigued readers in Massachusetts who wanted to know what it might be. 

The Hampshire Gazette & Northampton Courier, August 19, 1862, presented an article on Rearing and Fattening Hogs by Gates Henry of Pennsylvania. It mentioned, "The way in which to realize the most money out of the hog meat is to cut every available scrap into sausage meat, and boil the rest into scrapple (curing only the hams), and selling it while fresh, and the sooner the better, as both sausage and scrapple command a higher price early in the winter than at any other season." Again, this is only a reference to Pennsylvania, although it's interesting to see that its price depended on the season. 

The Massachusetts Ploughman, December 26, 1863, also noted a Pennsylvania article on killing and cutting up hogs. The article stated that in cutting up a pig's head, "skin the snout--and take off the flesh for scrapple and throw the nasal organs away."

The first article mentioning that scrapple was available in Massachusetts was from 1864. The Salem Register, January 25, 1864, printed an advertisement for the Essex Market, which sold a variety of meats and vegetables, including "Scrapple" which is "partially cooked and a portion of the fat extracted." Who was eating scrapple at that time? Were they eating it for breakfast?

A scrapple recipe! The New England Farmer, March 31, 1866, presented the first scrapple recipe in a Massachusetts newspaper. It was in a letter submitted from a reader in Vermont, who seemed familiar with Pennsylvania. The reader begins, "But I wonder if she ever heard of anything called Scrapple. If not, I conclude she is not a Pennsylvanian." For the recipe, it states, "I take the upper half of a hog's head, upper joints of the legs, and the bloody pieces about the neck where the hog is struck, and all the rinds that come off the meat, and boil them until I can remove the bones easily." 

The meat will eventually be seasoned with salt, pepper and sage. Later, you will add 2 handfuls of sifted wheat flour and 1 handful of Indian meal. Once done, it's placed into tin pans to cool, and 24 hours later, you can cut it into half-inch slices and fry it up. "It is very handy for breakfast these cold mornings..."  

There was another recipe in the Springfield Daily Republican, January 30, 1872, requiring a pig's head for the meat. The meat was to be seasoned with pepper, salt, thyme, sage, and sweet marjoram, different from the prior recipe. Then, it called for equal parts of buckwheat and corn meal, a proportion different from the prior recipe too. The cost to make this recipe was said to be 50 cents, but it would provide a family of five enough food for breakfast for an entire week. 

A week later, the Springfield Daily Republican, February 8, 1872, discussed a man in New York talking about the amount he paid for food each week. His wife allotted 45 cents for breakfast, and the man stated, "Could I do it for less eating scrapple? I know what it is; it's an old Pennsylvania dish, and my wife's folks come from Bucks county. Don't think we would like it every day of the week." He also noted that one of his daughters is delicate so "must not eat greasy food."

The Boston Semi-Weekly Advertiser, February 9, 1872, referenced an article in the New York Times which gave advice on managing a limited income, and it noted that scrapple was a cheap dish.

The Recorder, February 25, 1878, provided another scrapple recipe, similar in several ways to the previous recipe from the Springfield Daily Republican, January 30, 1872. The Recorder recipe also mentions using a fresh pig’s head, but also "other cuttings of pork." The seasonings for the meat are the same, but it's thickened only with yellow Indian-meal (cornmeal), and no flour.

Scrapple in the Arctic? The New England Farmer, April 5, 1884, reported on the outfitting of the Greely Relief Expedition to the Arctic. Also known as the Lady Franklin Bay Expedition, its purpose was to establish a meteorological-observation station. They needed to pack food supplies for 140 men for 2 years, 60 dogs and their drivers. Their cargo included 2000 pounds of Philadelphia scrapple, and it was said, “Scrapple is a hash of meat well boiled and mixed properly with corn meal and buckwheat flour.” 

The Boston Evening Transcript, April 19, 1884, provided the above recipe for Corned Beef Scrapple, maybe because of the strong Irish population of the area. The recipe called for a four-pound piece of corned beef, which would later be mixed with a cup of hominy grits and two cups of yellow corn-meal, as well as seasonings of black pepper and sage. This scrapple recipe might appeal to people who are too squeamish to eat scrapple made from pig's heads or offal. 

Scrapple and the holidays! The Boston Globe, November 11, 1885, in an article on Good Things for Thanksgiving, noted, "Scrapple from Philadelphia is ten cents a pound." And the Boston Globe, December 19, 1886, presented suggested menus for Christmas week dinners and one of those supper menus included Fried Scrapple, Stewed Prunes and Bread.  

The Springfield Daily Republican, December 1, 1890, presented a scrapple recipe from Good Housekeeping magazine. Again, a pig's head, without the brains, was used, although noting the brains "make an excellent entree." About three cupfuls of yellow meal would be added to it, and seasoned with salt, red and black pepper, powdered thyme, and sage. It was also stated, "This is a winter dish and especially goof with buckwheat cakes."

Another recipe. The New England Farmer, January 2, 1892, provided its own recipe for scrapple, calling for pig's feet, ears, and the upper part of the head. It would be seasoned with only salt and pepper, and sifted corn meal would be added as well, until it became a mush. 

The Boston Globe, August 27, 1893, provided this scrapple recipe, similar to some of the prior ones. 

The Standard Times, November 15, 1894, printed an ad for E.C. Brownell & Co., located in New Bedford, which indicated they sold scrapple.

A beef scrapple recipe! The Boston Globe, January 12, 1895, provided this alternative scrapple recipe, which used a beef brisket. It required the addition of sweet marjoram, thyme, parsley, chopped celery tops, and two onions. It also asked for yellow Indian meal, and no type of flour.

The Evening Herald, August 13, 1895, presented an amusing item, which probably wasn't actually true, about scrapple at Philadelphia hotels. "Scrapple and fried mush are the principal breakfast dishes in Philadelphia. The hotels print these two dishes in black type at the head of their bills of fare. If you pass them over and order something else, the waiter looks at you with astonishment. Then he brings you as little as he can of the dishes you order and extra large portions of scrapple and fried mush besides. He stands at your elbow and watches you eat. If you don't tackle the scrapple and mush at once, he will push the other dishes out of your way."

The Boston Globe, April 18, 1896, printed a recipe for Philadelphia Scrapple, calling for 6 pounds of pork (of unspecified type) and 4 pounds of beef liver. The seasonings included sage (or mixed herbs if preferred), black pepper, cayenne pepper and salt. It would also be thickened with Indian meal, without any flour.

Another beef scrapple recipe. The Boston Morning Journal, October 29, 1896, provided a recipe for beef scrapple, claiming it is "more healthful than when made from pork."

The Boston Evening Transcript, November 20, 1896, briefly mentioned that Philadelphia scrapple "has now become a feature of the most fashionable cafes in New York." Such a humble dish making its appearance in such fashionable spots. 

The Springfield Daily Republican, January 29, 1897, presented an ad for State-Street Market Co., noting that it sold "Philadelphia Scrapple. Something new."

The Boston Evening Transcript, February 20, 1897, offered another recipe for scrapple, stating the dish is made "from pig's head or nice bits of lean fresh pork, the tongue, and parts of the liver." It was to be seasoned with salt, pepper and herbs. Although it called for yellow Indian meal, it noted some people referred a mix of meal and buckwheat flour.

The Worcester Daily Spy, April 15, 1897, offered its own take on a scrapple recipe. 

Another amusing article. The Boston Evening Transcript, September 28, 1897, published an article titled, "Pennsylvania's Depraved Diet." It noted, "Sausage is so suspiciously made from doubtful parts of pork meat as to be shunned by many. The parts too poor for sausage--literally scraps--these, with a liberal admixture of corn-meal, the whole being boiled to homogeneity and cooled in pans, constitute scrapple." It continued, "Scrapple would seem to be an evolution or hard times and frugality...for every gustatory law is apparently violated in scrapple."

And one more scrapple recipe as in the North Adams Transcript, May 28, 1898.

And we finish with a deadly scrapple! The Boston Globe, February 3, 1899, reported that, "Ptomaine poisoning caused by eating scrapple has just killed a man in Philadelphia, but any true Philadelphian will brave death cheerfully rather than give scrapple up." 

This appears to have actually happened. The Harrisburg Telegraph (PN), February 1, 1899, reported that Charles H. Taylor, age 59, died, apparently from ptomaine poisoning, "the result of impure meat used in the manufacture of scrapple, which article of food he ate for breakfast." This article was repeated in a number of other Pennsylvania newspapers.

So, we have seen some of the history of scrapple in Massachusetts during the 19th century. I've provided a number of early recipes, which vary to one degree or another, and also showed that it was commercially available at different times. Today, it's rare to find scrapple in Massachusetts on restaurant menus or at grocery stores. 

********************

Peter Bryant's* Scrapple Recipe: Peter generously shared his recipe with me, allowing me to post it on my blog. His recipe has options so you can make a more traditional version, or Peter's variation (which might appeal more to those who are squeamish about using offal). I enjoyed the scrapple prepared using his variation, and it's certainly a dish that many people would enjoy if they were willing to taste it. 

Ingredients
2 pounds of pork shoulder
1/2 pound of pork liver (see substitution below)
3 quarts of stock (from cooking, see below)
1/4 cup of sage
1/4 cup of salt (I substitute about a quarter of this with MSG)
1/4 cup of black pepper (I substitute half of this with Old Bay seasoning)
1 pound of corn meal
12 ounces of flour (substitute corn flour or buckwheat for gluten free).

Directions

     Cook the pork shoulder in about 3 quarts of water. Bone-in is preferred for flavor. Go a little heavier to account for bone weight. I use an Instapot, high pressure for 45 minutes.
     If you are using liver, put this in there as well. Liver is traditional and I don't mind it. However, I prefer to substitute in 1/4 pound of sausage and 1/4 pound of thick cut bacon. Fry that up and set aside.
     Remove the meat from the stock. Strain the stock but save it. Put 3 quarts of that into a pot along with spices and set to boil.
     Shred the pork and fine chop liver (or the bacon and sausage).
     Once the water is boiling, carefully whisk in the grains and return to a boil (keep stirring).
     Once it is boiling, mix in your meats.
     Turn off the heat and put into pans for cooling. I use mini loaf pans as I'm the only one in my house that eats scrapple.
     Once it's cool enough, cover and put in the refrigerator over night. You can vaccu-seal what you don’t eat and freeze it for later. 

*Peter Bryant is an engineer, game designer, artist, and food enthusiast. You can find him and his work on Instagram @peterbbryant or at solariangames.com

********************

Are you a fan of scrapple? Do you make your own recipe at home? Have you enjoyed scrapple at any Boston+ area restaurants? Do you purchase scrapple at local grocery stories and cook it at home?

Rant: Put Your Damn Cellphone Down!

Put Your Damn Cellphone Down!

Cellphone use is ubiquitous, and far too many people have great difficulty lifting their heads from the screens of their phones no matter what they're doing. They walk down the street, looking at their phones rather than looking out for others who are walking in their path. Despite its illegality, some people still use their cell phones while they are driving, endangering others. 

And when some of these individuals visit a business, from a wine shop to a book shop, they sometimes continue using their phone even when they go to the register to make their purchase. This is a pet peeve of mine and I continue to this problem on a regular basis. 

That needs to stop!

First, it's just rude as the cashier often needs to engage you in conversation when you make your purchase. It's difficult to do so if you're talking to someone on the phone, or texting, or surfing the Internet. Second, it's dehumanizing to the cashier, as your attention is on your phone and you aren't treating the cashier as a human being, but rather as if they were an automaton. This is not the self-service check out line. Third, mistakes can easily be made as you aren't paying sufficient attention and may not properly understand whatever questions the cashier asks you.

If you have to make a call, then handle the call before you go to the cashier. Once you get in front of the cashier, put your phone away or down. Give your full attention to the cashier. Treat them as a human being. Engage in some actual face-to-face social interaction. Your life is far greater than the tiny screen of your cell phone.

At the wine shop where I work, this continues to happen to me and it's usually clear that their cellphone conversations aren't emergencies. They could easily put down their cellphone but they make an active choice not to do so, to be impolite. It's certainly more difficult to handle their transaction as asking them relevant questions isn't easy. I know plenty of other people who have worked as a cashier and have also complained about this very issue.

At restaurants, servers also encounter this same problem. The server may approach a table to take their order, but someone is on their cellphone and still tries to place their order. The server may need to ask this person questions, such as whether they have allergies, and it becomes difficult as that person is on their cellphone. It's just rude and unnecessary. 

What happened to civility, to basic courtesy to others? What happened to "please" and "thank you?" What happened to treating others as actual people, and not just automatons?

Have some consideration and put your damn cellphone down!

Rant: Put The Bunny In Your Mouth!

Easter will be held in about two weeks, on Sunday, April 5, and many children will receive baskets of candies and treats, some in the shape of rabbits, from the "Easter Bunny." Plenty of Easter decorations involve pictures of cute bunnies or anthropomorphic rabbits. At various stores and malls, some children may even have gotten their photos taken sitting on the Easter Bunny's lap.   

However, when I think of Easter and rabbits, I think about eating rabbit, and I don't mean enjoying a tasty chocolate rabbit. Instead, I think of an actual rabbit on my dinner plate, prepared in a variety of ways, from roast rabbit to rabbit stew. I think of its delicious, versatile and nutritious meat but that thought makes other people squirm, those who claim they would never eat a rabbit.

Why are so many people opposed to eating rabbit, despite the fact it's so tasty, extremely sustainable, and a healthy option?

Their main resistance to eating rabbit appears to be primarily psychological. Rabbits are seen as too cute to eat, too much like a pet. Some people may have had a cute, fuzzy bunny as a pet, keeping it in a small hutch, and thus feel squeamish about eating something they once had as a dear pet. These feelings are relatively modern and that sentiment wasn't an issue for many prior generations. We need to return to those earlier sentiments as the consumption of rabbit is good on several fronts, including that it's one of the most nutritious and sustainable meat that exists.

Around 1100 B.C., when the Phoenicians first came to Spain and Portugal, the Iberian peninsula, they found rabbits there, and called the land I-sephan-im, which means "Land of the Rabbits." It's probable that they spread rabbits throughout the Mediterranean region. The ancient Romans enjoyed rabbit meat, and they even created leporaria, walled areas where they raised rabbits for later slaughter. There once was even a Roman law that all young women had to eat rabbit because it was thought it would make them more beautiful.

Have you ever noticed that it seems almost every movie about the Middle Ages shows rabbit being eaten? Rabbits have continued to be eaten as food throughout history, though consumption in the U.S. has apparently declined greatly at least over the last hundred years. Nowadays, Europeans are far more amenable to dining on rabbit and France is the largest producer and consumer of rabbit. My first time eating rabbit was when I was in Spain over 30 years ago.

It's difficult to find accurate statistics on the number of rabbits consumed each year in the U.S. Some figures point to around 500,000 rabbits each year, and you can compare that amount to the 9 billion chickens, 30+ million cattle and the 2+ million lambs consumed annually. So, it's clear, rabbits are a tiny niche meat in the U.S.  

Why should we eat more rabbit?

First, it's an excellent sustainable choice, far more sustainable than beef, pork, lamb or poultry.  Rabbits eat grass and marginal forage, thus they do not compete for resources with people and are more easily fed than many other animals.  They will even eat food scraps, which would be a great use for all of our vast food waste. We all know how rapidly rabbits can reproduce and they are available year round. Rabbits require little space, certainly much less than other food animals. You could even raise rabbits at home, which is relatively easy to do. It's said that a rabbit can produce six pounds of meat for the same amount of resources which a cow needs to produce a single pound. 

The carbon footprint of raising rabbits is far lower than other common food animals, and thus much better for the environment. As the demand for meat continues to increase, it may be impossible to meet that demand without causing significant environmental problems due to increased resource intensity. Beef may be the largest offender, requiring significant resources which could be instead used for other purposes which might better feed more people. The increased consumption of rabbit could alleviate these issues, as rabbits require far lesser resources. It is something that needs to be seriously considered.

Second, rabbit meat is very healthy and nutritious. The U.S. Department of Agriculture has even stated that rabbit is the most nutritious meat. Rabbit has only 795 calories per pound, compared to chicken at 810, turkey at 1190, beef at 1440 and pork at 2050. Rabbit also has the highest percentage of protein of any meat. In addition, rabbit has a lower percentage of fat and less cholesterol than chicken, turkey, beef, or pork. Rabbit is easily digested, and has very high levels of Omega-3's and other good fats. It also has high amounts of iron and B12. Those are all good reasons to opt for rabbit.  

Third, and a very important reason, rabbit tastes good. It has a mild and slightly sweet flavor, in some respects like chicken, though it can also remind you of veal or even pork. You won't find it to have a gamey flavor. Plus, nearly all of the rabbit is white meat, which appeals to many people. It's generally lean meat, so be careful about overcooking it. In addition, different parts of the rabbit have different characteristics so you can get a variety of flavors within the rabbit. If you tasted rabbit blind, you would very likely enjoy the meat though you probably would not realize it was rabbit.

If you're actually concerned about the food you eat, if you want to eat healthier and more sustainable, then you should be eating rabbit. Break through your psychological barrier and try some tasty rabbit. It's good for you, good for society, and good for the environment.

Put The Bunny In Your Mouth! 

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
********************************************************
1) Spring has sprung, and Easter is right around the corner. For those celebrating, Vermilion in downtown Boston is making a special Sunday appearance, opening its doors to make brunch a welcoming experience for everyone at the table. Guests are invited to enjoy a family-style prix-fixe menu designed for sharing and celebrating together.

Priced at $95 per person and available Easter Sunday, April 5 from 10 a.m. – 3 p.m., the menu features a generous two-course spread with family-style sides.

For the first course, guests can begin with traditional brunch favorites including Tropical Fruit Salad, mixed with pineapple, kiwi and Florida citrus, Mango Smoothie Parfait, Deviled Eggs and a handful of treats from the Pastry Basket, accompanied by homemade jam and whipped butter.

Moving onto the mains, guests can select their choice of Avocado Toast, Seared Salmon, Egg Sandwich, Julia Child Omelet, Steak and Eggs, Eggs Benedict, NY Style French Toast, Boston Cream Pancakes, Cobb Salad, Prime Rib French Dip, Petite Filet ($15 supplement) or Lamb Chops ($15 supplement). You will also get two Sides, including Breakfast Potatoes and Nueske's Bacon.

Reservations are recommended and can be made via OpenTable.

2) Chef Paul O’Connell’s legendary Chez Henri Cubano sandwich was once beloved in Cambridge, but since the beloved restaurant had closed in 2013, the sandwich was unavailable. The Cubano was layered with slow-roasted pork and melted cheese on crusty bread, then pressed and grilled. However, the Cubano will return for one night only, when Chef O’Connell, invited by Chef Patricia Estorino, hosts a special pop-up at Gustazo Cuban Café in Cambridge on April 15, from 5pm-9pm. The restaurant sits just steps from the former location of Chez Henri.

“We’re honored to host Chef Paul and give diners another chance to experience this iconic sandwich, while also giving a new generation the opportunity to try this cult favorite for the first time,” said Chef Patricia Estorino, chef/owner of Gustazo. “The Chez Henri Cubano is part of Boston’s food history, and we’re thrilled to help bring it back, even if just for one night.” 

Following the pop-up, Chef Patricia Estorino will introduce her own take on the Cubano, offered every Wednesday at Gustazo Cambridge. The sandwich includes slow roasted pork, Gruyere cheese, dijon, pickles, smoked paprika aioli, pressed on an Iggy's Italian sub roll, served with boniato chips.

Cost: $18 per sandwich