Sitara wrote:

> 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.

"Glorified franks 'n' beans" is a good way of putting it. I like
cassoulet reasonably well in cold weather, but I don't think it's
anywhere close to being worth the trouble of making.

Bob