Subj : Sassafras was: Hot Butter
To   : Ben Collver
From : Dave Drum
Date : Sat Apr 06 2024 06:34:00

-=> Ben Collver wrote to Dave Drum <=-

 BC> That sounds yummy.  I would love to find a sassafrass tree.  My sister
 BC> thinks they ought to be able to grow here, but we have not positively
 BC> identified one yet.  Where do you find yours?

Sassafras is claimed to be native to the Eastern US. But it grows (the
shrubs and young trees anyway) like weeds in central Illinois.

Here's a link to a good arfticle on "How To"

https://dengarden.com/gardening/Sassafras-How-to-harvest-Use-Sassafras 

Keep in mind that while I have been drinking tea made from sassafras
roots and drinking root beer, making file' gumbo (file' is powdered
sassafras leaves) seemingly forever that according to:

https://www.medicinenet.com

"The roots and barks of the sassafras tree contain a high concentration 
\of the chemical named safrole. Safrole was listed as a carcinogen in 
rats by the Food and Drug Administration (FDA) and is hence banned at 
present. The risk of developing cancer increases with the amount consumed 
and duration of consumption. Safrole is also used in the production of 
an illegal drug called Ecstasy (MDMA [3,4-Methylenedioxymethamphetamine]). 

Sassafras was once used to manufacture root beer, a common beverage. 
Today, the manufacturers have started removing safrole during processing 
to make safrole-free sassafras. Some scientists claim that even 
safrole-free sassafras can increase the risk of tumors."

I ain't dead yet and I'm cancer free.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zoe's File' Gumbo
 Categories: Seafood, Pork, Vegetables, Herbs, Poultry
      Yield: 7 servings
 
      1 lb Unsalted butter
      1 lb All purpose flour
    3/4 lb Ham diced
  2 1/2 lb Andouille
  2 1/2 lb Diced chicken thigh meat
      2 lb Shrimp; peeled
  1 1/2 lb Onion; diced
  1 1/4 lb Bell pepper; diced
    3/4 lb Celery; diced
      2 bn Green onion
      3 tb Garlic minced
  1 1/2 ga Shrimp stock
      1 oz Worcestershire sauce
      3 ts Liquid crab boil
      2    Bay leaves
           Creole seasoning (Tony
           - Chachere's in the green
           - can)
      1 tb File' powder
 
  First begin with the roux. Melt butter in a heavy gauge
  sauté or sauce pan over medium heat. Slowly add 2/3 of
  the flour stirring continuously. Continue to cook until
  the roux reaches a dark brown color. Add the remaining
  flour and turn off the heat. The roux gives the color to
  your gumbo.
  
  In a large sauce pot, sauté your andouille, onions, bell
  pepper, celery and garlic until the vegetables are
  tender. Add bay leaf and stock. Bring up to a simmer.
  
  Slowly add the roux stirring until it has been dissolved
  by the broth.
  
  Next add the ham and diced chicken. Allow to simmer for
  about 15 minutes.
  
  At this point you should start to skim the oil and from
  the top of the gumbo.
  
  Now add your Worcestershire sauce, crab boil and shrimp.
  Allow to simmer for another 15 minutes.
  
  Now begin to adjust your flavor. Use salt, pepper or
  your favorite Creole seasoning.
  
  To finish add your green onions and file. This recipe
  makes about 2.5 gal (6 to 8 hearty servings)
  
  Chef Chris Brown
  
  RECIPE FROM: https://www.louisianaseafood.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... This just in: Research causes cancer in rats!
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