[Sca-cooks] Okra vs filet

[Lawrence Bayne]

Filet tastes much like licorice, but not as powerful. It is also used to thicken soups with. Generally, you use either okra OR filet, not both. BUT, there are exceptions. I, PERSONALLY, prefer to thicken with okra that has been fried to escape the slimy texture, and then have filet on the table so everyone can add according to their own tastes.
BB
YIS
Lothar

--- On Mon, 5/3/10, Pat Griffin <ldyannedubosc at yahoo.com> wrote:

> From: Pat Griffin <ldyannedubosc at yahoo.com>
> Subject: [Sca-cooks] Okra vs filet
> To: sca-cooks at lists.ansteorra.org
> Date: Monday, May 3, 2010, 1:31 AM
> fillet is ground sassafras root, and
> 
>  has a bit of a bitr.  It is added as a thickener, rather
> than as a "flavor in gumbo.  Okra, of course is the fruit
> of the okra plant, and is added for both flavor and as a
> thickener.  
> Lady Anne du Bosc, Called Mordonna
> Thorngill, Meridies
> 
> "If you ignore the dragon, it will eat you. If you confront
> the dragon, it will overpower you. If you ride the dragon,
> you will take advantage of its might and power." 
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