[Sca-cooks] Sassafras

[Jeanne Papanastasiou]

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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