By TULSA TO DO on Jun 13, 2008, at 10:26 AM Updated on 6/13 at 10:26 AM
TASTE
When I started as the Tulsa World's food writer six years ago, I hoped I would have the title for 30 years.
I loved ...
Salsa is the kind of thing for which you don't need a precise recipe.
Chop some tomatoes and jalapenos and throw in ...
Homemade pizza is easier to make than you might think. In Wednesday's Scene section, you can read our tips on making the ...
Linda Goff's gumbo.
On Thursday, I wrote about Linda Goff, a great cook from Okmulgee who won $1,000 in the National Soul Food Cook-Off for her gumbo. You can read it at www.tulsaworld.com/gumbo.
That article brought in lots of calls and e-mails about gumbo. My favorites were from people who thought Linda's gumbo looked good, but said their mommas' recipes for gumbo were even better.
One woman, who grew up in Louisiana, said her family made three types of gumbo: chicken gumbo, seafood gumo and ham-okra gumbo. She was adamant that okra should never go in the chicken or seafood gumbos and that chicken and seafood should never be in the same gumbo.
Even more people called or e-mailed to ask about file powder. I didn't know how hard it would be to find, but a manager at Reasors said they would have it stocked by Monday. Until then, you can find it at Hebert's at 2101 E. 71st St. By the way, file (pronounced fee-lay), is a spice and thickening agent made from dried and ground sassafras leaves.
Do you have a favorite gumbo recipe? Where do you think is the best place to eat gumbo in Tulsa?
Only active print or digital subscribers of the Tulsa World are allowed to post comments on stories posted to Tulsaworld.com. After you fill out the form below and click submit, your comment will be published instantly online along with your screen name.
By clicking "Submit" you are agreeing to our terms and conditions.
