[Sca-cooks] Okra vs filet

[Susan Lin]

Can't stand okra myself.  When hubby makes gumbo (like tonight - aligator
and andouille) he adds file and then people can add more if they want.  He
also cuts up the peppers big enough for me to pick those out too!

-S

On Mon, May 3, 2010 at 10:42 AM, Lawrence Bayne <shonsu_78 at yahoo.com> wrote:

> 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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> >
>
>
>
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