On Fri, 24 Feb 2012 16:16:06 -0800 (PST), ImStillMags
> 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.

Wasn't it originally a frugal way to use leftovers over a period of
days?
Janet US