On 2/24/2012 7:52 PM, Bob Terwilliger wrote:
> 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

French cholent.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.