What's the world coming too?
Replies: 22 - Last Post: Feb 15, 2013 10:54 AM Last Post By: sashac001
Feb 7, 2013 1:59 PM
What's the world coming too?I found a bottle of the Gumbo File we like on amazon.com but it was $2.69 for a small bottle and about $6 for shipping so I wanted to see if I could do better. I found the website of the manufacturer on which it was $1.69 for the bottle (Cool, I think) and $14.69 for Shipping - with tax it went up to $18 something (I was too shocked to remember the exact number).
It's a 1.3 ounce bottle! WTF!?
Feb 7, 2013 10:55 PM
1That's because your smart, they rely on dim wits like one of my friends who once read the paper and saw that gas was down to whatever at a particular station, so off he went to fill his car up, thing is the gas station was across the other side of town which ended up using a full two halves of a tank. But did he click, no and nothing more was said because some people are smart and others ain't
I wanted waffle iron and sat up one night scrutinizing the online websites until I found the cheapest including p+p, the discount price is in big letters flashing before you and the shipping is in a little box near where you click.
Feb 8, 2013 9:57 AM
2Hee hee - we've (my husband and I) had plenty of discussion along the lines of things like getting cheaper gas or whatever and the distance to get there. Especially since we've moved here since most of the deals we see are at least an hour away.
We're just going to have to not make any more Gumbo or Shrimp Creole until we get back to Maryland in mid-March, at which point I'll be spending a day stocking up. There's all kinds of stuff we can't get here that I'll be getting there.
Feb 8, 2013 1:05 PM
3Get your friends or family in Maryland to send you a box full. They can probably fit a lot of 1.3 ounce bottles in one of those Priority Mail large flat rate boxes, $16.85 postage.
Feb 8, 2013 1:53 PM
Feb 8, 2013 2:44 PM
Feb 8, 2013 2:59 PM
6That is sad. Gumbo filé is only powdered sassafras, so if you can find sassafras anywhere, you don't need to buy the filé.
Any you know what? If you have enough okra, you don't need the gumbo filé. The filé is only to make the sauce (excuse me) "slimy" and does not add any taste at all. Okra is already slimy (that's why I like it and a lot of other people hate it), so just increase the amount of okra if you don't have filé.
Feb 8, 2013 3:29 PM
Feb 11, 2013 6:11 PM
Feb 12, 2013 7:24 AM
Feb 13, 2013 3:55 AM
10I usually buy my herbs and spices bulk from a company, SFHerb.com (also teas by the pound, great savings) but I checked and they don't have the file/sassafras powder. I'm in LA, I'll take a look around some of my local (i.e., ethnic) markets. Chow.com had posts and they recommended Cost Plus but I checked them and no go either.
The only way I like okra is in Indian cooking...but this post reminded me how much I've enjoyed the food in New Orleans...(esp thinking about the foods for Mardi Gras).
Since sassafras is a hardwood tree somewhat similar to bay laurel (leaves larger, not as dense) I think there's probably an oleoresin in the powder that adds a touch of bitterness or sharpness that makes other flavors stand out. I don't like bay leaves by themselves but a leaf or two in a soup or stew, removed after a while, don't taste the specific flavor but there's something missing without it...if you know what I mean.
Feb 13, 2013 9:09 AM
11Thanks sfgirl! I've also tried the spice website I get other stuff from and they don't have it either, which really surprised me since they have a lot of off-the-wall stuff. I orginally found them when looking for berbere spice (yes, I know I could mix it myself but it's actually more cost effective and, of course, easier to just get it from them). I've never had okra in Indian food, I do like it in gumbo.
don't taste the specific flavor but there's something missing without it...if you know what I mean
I know exactly what you mean. That's how I feel about the file. And I always put bay leaves in soups and stews and even gumbo. Gives it an extra kick.
Feb 13, 2013 10:34 AM
Feb 13, 2013 7:37 PM
K2....during a 17 year marriage my husband (otherwise a good cook) felt the need to add California Bay Laurel leaves (locally grown but NOT the same a culinary bay leaves) to every meat dish...a pot roast would end up tasting as if it had turpentine added to the broth. If you've been around pungent eucalyptus leaves, they're that strong.
The bay leaves you're accustomed to are Laurus nobilis (often from Turkey)
The local ones here are Umbellularia Californica
The problem is, once one acquires an aversion to something, it's hard to overcome. So the whole leaf goes in the pot and the whole leaf (Laurus nobilis) comes out...
and as the link mentions, the local bay laurel leaves are excellent flea repellants (the trees grow wild in the mountains, so easily available with a good walk).
I'm trying to find someone selling curry leaf trees in my area...so many Indian recipes call for them and I've read that fresh is definitely better.
Feb 14, 2013 7:41 AM
14Perfect gumbo recipe includes okra as a thickener with optional filé powder to serve
HA! HA! and again HA! I say!! file and okra can be used!!!!
My husband also puts a plethora of bay leaves in most of what he cooks. Fortunately, we only have dried Laurel leaves and he makes gallons upon gallons of whatever he makes at a time so the flavor isn't overpowering. It is a bit disconcerting, after having pulled out a multitude to find more when you're reheating but it doesn't hurt the flavor. My husband is a big believer in leaving stuff in - when we used the frozen chili peppers that have been grilled black he leaves the black stuff in. He used to leave bits of onion skin in. So when I'm not playing prep chef, I'm used to pulling bits out of his cooking.
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