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Post by bixaorellana on Nov 20, 2009 22:16:40 GMT
Re: file ~~ turns an unpleasant color when cooked. Interesting that T puts it on his rice first. I put mine on the gumbo in the bowl. I've always heard the file-instead-of-okra, too, but I use both because there is no reason not to do so. It can be put in the pot of gumbo at the very end, if you're very careful not to boil it. I didn't know that about it becoming bitter -- I thought not cooking was because of the ugly color & because it gets sort of stringy.
You can dry & grind your own sassafras leaves to make file. One doesn't use very much of it.
Peanuts didn't come from Africa. They are new world plants from Mexico and Central and South America.
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Post by Deleted on Nov 20, 2009 22:21:43 GMT
Yes,I purchase it in small amounts from a gentleman at the farmers market who grinds it right there. I don't know about it's shelf life.
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Post by Deleted on Nov 20, 2009 22:25:43 GMT
Peanuts didn't come from Africa. They are new world plants from Mexico and Central and South America. Sorry about peanuts -- I just know that goober is a word of African origin. |
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Post by bixaorellana on Nov 20, 2009 22:28:09 GMT
I'm not sure, but I think it's one of those foods that got introduced so early in the new world/old world interchange that it became closely associated with the "receiving" country.
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Post by existentialcrisis on Nov 24, 2009 14:19:34 GMT
I don't think File is a thickening agent ... but I don't know anything about it because I've looked for it in specialty food shops and can't find it.
I was going to put shrimp in my eventual chicken/sausage gumbo, but now I think not...
I thought one of the key characteristics of a gumbo was the dark brown roux ... so I didn't figure that roux and okra were substitutes.
And thanks to lagatta for the tips on buying okra.
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Post by bixaorellana on Nov 24, 2009 17:51:10 GMT
Existentia, file does thicken the hot soup somewhat. You might be able to find sassafras trees around where you live. Collect them, dry them, then grind them to powder. Treat as you would any spice -- keep it tightly closed and in a dark, dry place.
Putting shrimp into chicken/sausage gumbo is not a crime. However, it might be nicer to wait & make a seafood gumbo to better feature the shrimp.
I'm with you on the roux not being a substitute for okra. Also, roux does not have to be dark brown -- peanut butter colored gives a nicer flavor. Please check out my recipe for chicken gumbo (in the stickied recipe file in The Galley). It's very plain and straightforward in order to serve as a basic recipe.
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Post by existentialcrisis on Nov 25, 2009 7:30:59 GMT
Thanks Bixa.
By the way... I know I'm supposed to keep spices in a dry, dark, cool place... but it seems like nobody does this (myself included). Everyone I know seems to put spices on top of the oven, right where all the light, heat and steam go.... it's just so convenient to have them there. But so stupid. I'm having problems getting myself to make the change.
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Post by Deleted on Nov 25, 2009 8:16:51 GMT
Mine are above the stove but in a closed cupboard, so at least they are not in the light. However, I think that most of the spice rules date from before the sealed glass jars and metal cans, when spices were just kept in a burlap bag or something.
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Post by bixaorellana on Nov 25, 2009 23:33:23 GMT
Another reason not to keep the jars above the stove is the potential for knocking one out into something cooking atop the stove.
Plus, it's just wrong.
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Post by Deleted on Nov 29, 2009 20:30:59 GMT
I keep wanting to empty out my freezer (almost) completely, but I have noticed that my brain keeps track of exactly how many cubic centimeters have been freed up at any given time, and I make leftovers or buy a new frozen food almost immediately to fill up any vacant space.
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Post by Deleted on Nov 29, 2009 20:36:20 GMT
I am proud,proud,proud that mine is clean and clear,after T's thanksgiving gumbo. Ready for more surprises to find a home very soon.
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