three styles of gumbo: a roux / okra / file powder

Or a combination of two, perhaps more, styles.
I think I've actually bought file powder only once.

I have never encountered it either commercially or in the wild,
living where I do.

http://penderys.com/gumbo-file.html

There shouldn't be substantial import/export
restrictions (doesn't mean there aren't, though).

Title: Acadian Shrimp and File Gumbo
1/2 oz Thyme

More, more.

1 oz Oregano

Less, less.

That seemed like way too much of both to me in relation to the
other ingredients. I would use perhaps a tsp not an ounce.

As I'm a thyme person, I like the amount. I believe
these are fluid measures.

Title: Lithuanian Mushroom Patties

Looks good; I'd add some thyme to this as well.

... The difference between a violin & a fiddle is a few thousand $.

Essentially.

+

... Heatless habaneros. That'll benefit society as much as
seedless corn.

I know we should not take humorous taglines too seriously but I felt
like piggybacking onto Michael's comments.

There are a number of Capsicum sinense (chinense or chinese,
depending on your level of unfamiliarity with the taxonomic
system) that have varying to no heat.

One botanist was so terrified of the habanero's heat that he
labelled the species Capsicum toxicarium!

Sometimes the more delicate biologists append
monickers such as horridum to things that may
or may not in fact be horrid.

In the Dominican Republic a popular almost heatless C. sinense is
known as the gustoso pepper. Aura helped me identify them decades
ago. They are picked green, have less of that grassy taste and whiff
of turpentine bells can have, and have just a trace of heat, less
than Anaheims. In Puerto Rico they are called aji dulce (sweet
chile). My Loblaws imports them from Venezuela where they are a
fairly important crop. If you ever come across them, give them a
try.

There are a range in sinense ones, including the
datil pepper of Florida, which the Floridians consider
very hot but I do not. They have less of that rotten
fruit taste as well, so I was using them (gotten in
pickled form) for a while before the novelty wore off.

They are nice done this way:
Title: Fried Peppers, Onions and Sausages

A classic east coast street food. Delicious when
you're in the mood. I'd of course avoid anyone in
the sinense clan but would go for one of the
triangular annuum cultivars, especially the ones
known as Italian frying peppers.

---------- Recipe via Meal-Master (tm) v8.01

Title: Paprika Gravy
Categories: Ethnic
Yield: 7 servings

1 tb Lard, freshly rendered or 1 c Yellow onion, peeled,
-oil -chopped
1 1/2 tb Hungarian paprika, or more 1/2 c Tomatoes, ripe, chopped
-to taste 1 ts Chicken base, knorr prefered
1 Garlic clove, peeled, - or chick bouillon
-chopped 6 c Beef stock
1 c Anaheim green peppers, Salt to taste
-seeded, chopped Pepper to taste
-or: 1 c Sour cream
1 c Cubanelle peppers, chopped 3/4 c Flour, all-purpose

Heat a 5 qt heavy stove-top casserole and add the lard and paprika.
Cook over medium heat for a moment and then add the garlic, green pepper,
onion, and tomatoes. Simmer for a few minutes until all is tender. Add
the
chicken base and Beef Stock, along with the salt and pepper. Cover and
simmer for 30 minutes.
In a metal bowl, mix the sour cream and flour together. Mix it well
with a wire whip as you do not want lumps. Add a cup of the gravy from
the
pot and quickly stir into the cream and flour with the whisk.
Remove the gravy from the heat and stir in the cream mixture,
whipping
it well. Return to the heat and simmer, stirring often, for 15 minutes.
Strain the gravy and discard the solids ... or lumps, if you have any.
Yields: 7 cups Hint: To render lard.
Yes, I know this is heresay in our time, but if you want the real
flavor of Grandma's cooking you must render your own lard. Lard purchased
from the market is not as flavorful.
Tell your butcher you want fresh pork fatback, coarsely chopped, for
rendering. Get 2 or 3 pounds. Place in a heavy kettle and add 1 cup of
water. Set over medium heat until all is boiling and then reduce heat to
medium low. Cook until the pork fat pieces have shrunk to small toasty
bits
and the fat is clear yellow, about 2 hours. Allow the fat to cool and
store
it in glass jars in the refrigerator. Hint: On the use of lard.
I have very mixed feelings about fooling around with Grandma's
recipes.
Where she used lard, you and I should certainly feel free to substitute
some other kind of oil... but we must admit that the final flavor will
not
be the same. Perhaps we should have it just once in a while. Recipe &
Hints
Source: The Frugal Gourmet On Our Immigrant Ancestors: Recipes you should
have gotten from your grandmother, Jeff Smith, ISBN 0-688-07590-8

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