[Sca-cooks] Sassafras
Jeanne Papanastasiou
jeanne at atasteofcreole.com
Sun Mar 30 17:59:07 PST 2003
It's funny you should ask about this. I am a coonass from New Orleans and I
sell File on my website (www.atasteofcreole.com). It is pure ground
sassafras leaf.
A word of warning, NEVER cook file! It becomes stringy. It MUST be added
after removing pot from fire OR add to individual bowls.
Soffya Appollonia Tudja
http://www.aeonline.biz/Links.htm
Argent, a patriarchal cross between three crescent gules on a chief sable
three fleur-de-lys Or
-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Ana Valdés
Sent: Sunday, March 30, 2003 5:04 AM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Sassafras
>
A friend want make the "perfect gumbo". He want use sassafras, as told in
the
recipe, but we don't have a clue what sassafras is. Another word for it?
It's
possible to buy it in Europe? Is any other spice he can use instead?
Cinammon,
par example?
Ana
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