[Sca-cooks] Sassafras

[Ana Valdés]

I will pass my friend your message. Thanks a lot!
Ana

Jeanne Papanastasiou wrote:

> 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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