Mark Bittman has a column in todays NY Times about Conquering the
Cassoulet.

I will admit I have never had the urge to take the time and trouble to
make a CLASSIC cassoulet.
I've done semi short cut versions.

Anyone here consider themselves versed in the making of this classic
dish.

I think if I didn't work full time I would enjoy making it, but it
takes so much time to do.

http://www.nytimes.com/2012/02/26/ma...mentsContainer


the comments under the article are pretty classic too.