Quick Cassoulet
 

I made this tonight using the recipe at allrecipes.com. It got very mixed
reviews. Most people really seemed to love it but a few felt there wasn't
enough flavor. Some people said to add a bit of sugar or wine. Because I
had 6 ounces more smoked sausage than what was called for, I added more
veggies, more seasonings and another can of beans which were pinto because
that was all I had that didn't have other seasonings added, like cumin. I
added a couple of squirts of ketchup, thinking this would add to the flavor
and then perhaps mistakenly added a few more squirts. Perhaps I should have
added a bit of tomato sauce or paste instead. The overall end flavor was
too ketchupy I think.

Everybody ate it and nobody complained. Daughter and I felt it was okay.
Probably not something I will make again. But I had a smoked sausage that I
wanted to use up and I had quite a few cans of beans that were just sitting
there. So I thought I would give it a shot.

Oddly it was made entirely on top of the stove. And because all of the
liquids were drained off, I felt it needed a bit of a sauce. Which is why I
put in the ketchup. It did make a filling meal. I will say that.

Quick Cassoulet
 

"Julie Bove" > ha scritto nel messaggio
Because I
> had 6 ounces more smoked sausage than what was called for, I added more
> veggies, more seasonings and another can of beans which were pinto because
> that was all I had that didn't have other seasonings added, like cumin. I
> added a couple of squirts of ketchup, thinking this would add to the
> flavor and then perhaps mistakenly added a few more squirts. Everybody
> ate it and nobody complained. Daughter and I felt it was okay. Probably
> not something I will make again.

And there speaks the recipe writer's nightmare. Doesn't know what it is
supposed to taste like because she never came close to making the recipe as
written. Disn't like it and won't make it again.

Cassoulet never has the ingredient you used to such an extent that the whole
dish tasted of it. Congratulations, You turned cassoulet into Boston baked
beans.

Quick Cassoulet
 

"Giusi" > wrote in message
...
>
> "Julie Bove" > ha scritto nel messaggio
> Because I
>> had 6 ounces more smoked sausage than what was called for, I added more
>> veggies, more seasonings and another can of beans which were pinto
>> because that was all I had that didn't have other seasonings added, like
>> cumin. I added a couple of squirts of ketchup, thinking this would add
>> to the flavor and then perhaps mistakenly added a few more squirts.
>> Everybody ate it and nobody complained. Daughter and I felt it was okay.
>> Probably not something I will make again.
>
> And there speaks the recipe writer's nightmare. Doesn't know what it is
> supposed to taste like because she never came close to making the recipe
> as written. Disn't like it and won't make it again.
>
I know what real cassoulet is supposed to taste like. I have had it before.
This isn't the real thing and I knew that when I made it.

> Cassoulet never has the ingredient you used to such an extent that the
> whole dish tasted of it. Congratulations, You turned cassoulet into
> Boston baked beans.

Nope. This didn't taste anything like Boston baked beans. Those have
molasses.

Quick Cassoulet
 

"Julie Bove" > ha scritto nel messaggio

> This isn't the real thing and I knew that when I made it.

But you do not know what this recipe was supposed to taste like. Basta.

Quick Cassoulet
 

"Julie Bove" > wrote in message
...
>I made this tonight using the recipe at allrecipes.com. It got very mixed
>reviews. Most people really seemed to love it but a few felt there wasn't
>enough flavor. Some people said to add a bit of sugar or wine. Because I
>had 6 ounces more smoked sausage than what was called for, I added more
>veggies, more seasonings and another can of beans which were pinto because
>that was all I had that didn't have other seasonings added, like cumin. I
>added a couple of squirts of ketchup, thinking this would add to the flavor
>and then perhaps mistakenly added a few more squirts. Perhaps I should
>have added a bit of tomato sauce or paste instead. The overall end flavor
>was too ketchupy I think.
>
> Everybody ate it and nobody complained. Daughter and I felt it was okay.
> Probably not something I will make again. But I had a smoked sausage that
> I wanted to use up and I had quite a few cans of beans that were just
> sitting there. So I thought I would give it a shot.
>
> Oddly it was made entirely on top of the stove. And because all of the
> liquids were drained off, I felt it needed a bit of a sauce. Which is why
> I put in the ketchup. It did make a filling meal. I will say that.
>
Which cassoulet recipe from allrecipies.com did you use? There's quite a
large number on that site.

Kent

Quick Cassoulet
 

"Giusi" > wrote in message
...
>
> "Julie Bove" > ha scritto nel messaggio
>
>> This isn't the real thing and I knew that when I made it.
>
> But you do not know what this recipe was supposed to taste like. Basta.

So? I rarely ever make a recipe exactly as it is.

Quick Cassoulet
 

"Kent" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>I made this tonight using the recipe at allrecipes.com. It got very mixed
>>reviews. Most people really seemed to love it but a few felt there wasn't
>>enough flavor. Some people said to add a bit of sugar or wine. Because I
>>had 6 ounces more smoked sausage than what was called for, I added more
>>veggies, more seasonings and another can of beans which were pinto because
>>that was all I had that didn't have other seasonings added, like cumin. I
>>added a couple of squirts of ketchup, thinking this would add to the
>>flavor and then perhaps mistakenly added a few more squirts. Perhaps I
>>should have added a bit of tomato sauce or paste instead. The overall end
>>flavor was too ketchupy I think.
>>
>> Everybody ate it and nobody complained. Daughter and I felt it was okay.
>> Probably not something I will make again. But I had a smoked sausage
>> that I wanted to use up and I had quite a few cans of beans that were
>> just sitting there. So I thought I would give it a shot.
>>
>> Oddly it was made entirely on top of the stove. And because all of the
>> liquids were drained off, I felt it needed a bit of a sauce. Which is
>> why I put in the ketchup. It did make a filling meal. I will say that.
>>
> Which cassoulet recipe from allrecipies.com did you use? There's quite a
> large number on that site.
>
> Kent

As I said... The quick one. I think there was only the one.

http://allrecipes.com/recipe/quick-c...et/detail.aspx

Quick Cassoulet
 

"Julie Bove" > wrote in message
...
>I made this tonight using the recipe at allrecipes.com. It got very mixed
>reviews. Most people really seemed to love it but a few felt there wasn't
>enough flavor. Some people said to add a bit of sugar or wine. Because I
>had 6 ounces more smoked sausage than what was called for, I added more
>veggies, more seasonings and another can of beans which were pinto because
>that was all I had that didn't have other seasonings added, like cumin. I
>added a couple of squirts of ketchup, thinking this would add to the flavor
>and then perhaps mistakenly added a few more squirts. Perhaps I should
>have added a bit of tomato sauce or paste instead. The overall end flavor
>was too ketchupy I think.
>
> Everybody ate it and nobody complained. Daughter and I felt it was okay.
> Probably not something I will make again. But I had a smoked sausage that
> I wanted to use up and I had quite a few cans of beans that were just
> sitting there. So I thought I would give it a shot.
>
> Oddly it was made entirely on top of the stove. And because all of the
> liquids were drained off, I felt it needed a bit of a sauce. Which is why
> I put in the ketchup. It did make a filling meal. I will say that.

The dish's flavor profile does not have a lot of sweet flavor like ketchup
would add. I would have added some hot sauce. Not a lot, just enough to
add some background flavor. Cassoulet can be bland, hot sauce can correct
this if used sparingly.

Paul

Quick Cassoulet
 

"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>I made this tonight using the recipe at allrecipes.com. It got very mixed
>>reviews. Most people really seemed to love it but a few felt there wasn't
>>enough flavor. Some people said to add a bit of sugar or wine. Because I
>>had 6 ounces more smoked sausage than what was called for, I added more
>>veggies, more seasonings and another can of beans which were pinto because
>>that was all I had that didn't have other seasonings added, like cumin. I
>>added a couple of squirts of ketchup, thinking this would add to the
>>flavor and then perhaps mistakenly added a few more squirts. Perhaps I
>>should have added a bit of tomato sauce or paste instead. The overall end
>>flavor was too ketchupy I think.
>>
>> Everybody ate it and nobody complained. Daughter and I felt it was okay.
>> Probably not something I will make again. But I had a smoked sausage
>> that I wanted to use up and I had quite a few cans of beans that were
>> just sitting there. So I thought I would give it a shot.
>>
>> Oddly it was made entirely on top of the stove. And because all of the
>> liquids were drained off, I felt it needed a bit of a sauce. Which is
>> why I put in the ketchup. It did make a filling meal. I will say that.
>
> The dish's flavor profile does not have a lot of sweet flavor like ketchup
> would add. I would have added some hot sauce. Not a lot, just enough to
> add some background flavor. Cassoulet can be bland, hot sauce can correct
> this if used sparingly.

That could be. It's just that what I had in the pan was super runny because
it didn't have time to cook down like it would have in the oven. My
daughter wouldn't have eaten it with hot sauce and I'm not sure I would have
either. I know my husband would have.

Quick Cassoulet
 

"Giusi" > wrote in message
...
>
> "Julie Bove" > ha scritto nel messaggio
> Because I
>> had 6 ounces more smoked sausage than what was called for, I added more
>> veggies, more seasonings and another can of beans which were pinto
>> because that was all I had that didn't have other seasonings added, like
>> cumin. I added a couple of squirts of ketchup, thinking this would add
>> to the flavor and then perhaps mistakenly added a few more squirts.
>> Everybody ate it and nobody complained. Daughter and I felt it was okay.
>> Probably not something I will make again.
>
> And there speaks the recipe writer's nightmare. Doesn't know what it is
> supposed to taste like because she never came close to making the recipe
> as written. Disn't like it and won't make it again.
>
> Cassoulet never has the ingredient you used to such an extent that the
> whole dish tasted of it. Congratulations, You turned cassoulet into
> Boston baked beans.
>

Bravo. This is why I have kill filed Julie. But your post, Guisi, was well
worth reading.

Quick Cassoulet
 

On Sat, 31 Dec 2011 19:56:47 -0800, "Julie Bove"
> wrote:

>I made this tonight using the recipe at allrecipes.com. It got very mixed
>reviews. Most people really seemed to love it but a few felt there wasn't
>enough flavor. Some people said to add a bit of sugar or wine. Because I
>had 6 ounces more smoked sausage than what was called for, I added more
>veggies, more seasonings and another can of beans which were pinto because
>that was all I had that didn't have other seasonings added, like cumin. I
>added a couple of squirts of ketchup, thinking this would add to the flavor
>and then perhaps mistakenly added a few more squirts. Perhaps I should have
>added a bit of tomato sauce or paste instead. The overall end flavor was
>too ketchupy I think.
>
>Everybody ate it and nobody complained. Daughter and I felt it was okay.
>Probably not something I will make again. But I had a smoked sausage that I
>wanted to use up and I had quite a few cans of beans that were just sitting
>there. So I thought I would give it a shot.
>
>Oddly it was made entirely on top of the stove. And because all of the
>liquids were drained off, I felt it needed a bit of a sauce. Which is why I
>put in the ketchup. It did make a filling meal. I will say that.

Smoked sausage with *ketchup* is EXTREME TIAD!

Quick Cassoulet
 

"Julie Bove" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "Julie Bove" > wrote in message
>> ...
>>>I made this tonight using the recipe at allrecipes.com. It got very
>>>mixed reviews. Most people really seemed to love it but a few felt there
>>>wasn't enough flavor. Some people said to add a bit of sugar or wine.
>>>Because I had 6 ounces more smoked sausage than what was called for, I
>>>added more veggies, more seasonings and another can of beans which were
>>>pinto because that was all I had that didn't have other seasonings added,
>>>like cumin. I added a couple of squirts of ketchup, thinking this would
>>>add to the flavor and then perhaps mistakenly added a few more squirts.
>>>Perhaps I should have added a bit of tomato sauce or paste instead. The
>>>overall end flavor was too ketchupy I think.
>>>
>>> Everybody ate it and nobody complained. Daughter and I felt it was
>>> okay. Probably not something I will make again. But I had a smoked
>>> sausage that I wanted to use up and I had quite a few cans of beans that
>>> were just sitting there. So I thought I would give it a shot.
>>>
>>> Oddly it was made entirely on top of the stove. And because all of the
>>> liquids were drained off, I felt it needed a bit of a sauce. Which is
>>> why I put in the ketchup. It did make a filling meal. I will say that.
>>
>> The dish's flavor profile does not have a lot of sweet flavor like
>> ketchup would add. I would have added some hot sauce. Not a lot, just
>> enough to add some background flavor. Cassoulet can be bland, hot sauce
>> can correct this if used sparingly.
>
> That could be. It's just that what I had in the pan was super runny
> because it didn't have time to cook down like it would have in the oven.
> My daughter wouldn't have eaten it with hot sauce and I'm not sure I would
> have either. I know my husband would have.

The thing about hot sauce and many other seasonings is you do not add so
much you taste hot sauce, then cassoulet. You use just enough to add a
little background flavor to round it out. Done right nobody is going to
really know it's even in the dish.

Paul

Quick Cassoulet
 

"Julie Bove" > wrote in message
...
>
> "Giusi" > wrote in message
> ...
>>
>> "Julie Bove" > ha scritto nel messaggio
>>
>>> This isn't the real thing and I knew that when I made it.
>>
>> But you do not know what this recipe was supposed to taste like. Basta.
>
> So? I rarely ever make a recipe exactly as it is.

I think the point is you cannot judge the quality of a recipe until you
prepare the recipe exactly as instructed. When you add or alter ingredients
it is no longer the recipe you were following. Could be even better, but it
is not the recipe you started with. Looking over the recipe you posted I
would have cooked it for at least 1 hour on a very gentle simmer as 15
minutes is just not enough time to properly meld the ingredients and also
cook it down to concentrate the flavor in the liquids. Even that alters the
dish so the end result is not what the recipe would normally be.

Paul

Quick Cassoulet
 

On Sun, 1 Jan 2012 01:19:46 -0800, "Julie Bove"
> wrote:

> http://allrecipes.com/recipe/quick-c...et/detail.aspx
>
The main thing I would change is that can of kidney beans. I'd make
it two cans of cannellini and if I didn't have those, I'd substitute
some small white beans (aka: Navy beans). Cassoulet is one of those
"better the following day" things. I find the sauce thickens and the
flavor develops more after sitting overnight in the fridge.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Quick Cassoulet
 

"Julie Bove" > wrote in message
...
>
> "Kent" > wrote in message
> ...
>>
>> "Julie Bove" > wrote in message
>> ...
>>>I made this tonight using the recipe at allrecipes.com. It got very
>>>mixed reviews. Most people really seemed to love it but a few felt there
>>>wasn't enough flavor. Some people said to add a bit of sugar or wine.
>>>Because I had 6 ounces more smoked sausage than what was called for, I
>>>added more veggies, more seasonings and another can of beans which were
>>>pinto because that was all I had that didn't have other seasonings added,
>>>like cumin. I added a couple of squirts of ketchup, thinking this would
>>>add to the flavor and then perhaps mistakenly added a few more squirts.
>>>Perhaps I should have added a bit of tomato sauce or paste instead. The
>>>overall end flavor was too ketchupy I think.
>>>
>>> Everybody ate it and nobody complained. Daughter and I felt it was
>>> okay. Probably not something I will make again. But I had a smoked
>>> sausage that I wanted to use up and I had quite a few cans of beans that
>>> were just sitting there. So I thought I would give it a shot.
>>>
>>> Oddly it was made entirely on top of the stove. And because all of the
>>> liquids were drained off, I felt it needed a bit of a sauce. Which is
>>> why I put in the ketchup. It did make a filling meal. I will say that.
>>>
>> Which cassoulet recipe from allrecipies.com did you use? There's quite a
>> large number on that site.
>>
>> Kent
>
> As I said... The quick one. I think there was only the one.
>
> http://allrecipes.com/recipe/quick-c...et/detail.aspx
>
This recipe appears to be almost a copy of S & W Beans Cassolet.
http://www.youtube.com/watch?v=POozZbnqoGY Watch it. It's kind of fun.

Neither of the recipes are close in any way to Cassoulet of southwest
France, even though the Cassoulet can have variable meats, at least to some
degree.

All are made with dry white beans, the haricot or lingot in France, and the
canollini in the U.S. Bread crumbs are mandatory. In the U.S. it almost
always has duck confit and duck fat. In France it usually has goose fat, but
not necessarily goose meat.

Making a confit of duck is an effort. I'm going to make a confit with 12
duck legs to get the two of us through the winter. Then I'll have a supply
of fat and confit for the dish, making it much easier several times, several
different ways.

As I recently posted, Michael Wild, owner-chef of a great Alsatian
restaurant in Oakland, CA does cassoulet each winter. He had one at lunch
last year where he used ham hock instead of confit of duck. All else was the
same. The result was really excellent, with fairly low effort. The ham
variation is not in his cookbook.
http://www.amazon.com/Wolf-Restauran.../dp/1580082602
Check your local library for this. It's very good, and a good read.

Kent

Quick Cassoulet
 

On Jan 1, 4:19*am, "Julie Bove" > wrote:
> "Kent" > wrote in message
>
> ...
>
>
>
>
>
>
>
>
>
>
>
> > "Julie Bove" > wrote in message
> ...
> >>I made this tonight using the recipe at allrecipes.com. *It got very mixed
> >>reviews. *Most people really seemed to love it but a few felt there wasn't
> >>enough flavor. *Some people said to add a bit of sugar or wine. *Because I
> >>had 6 ounces more smoked sausage than what was called for, I added more
> >>veggies, more seasonings and another can of beans which were pinto because
> >>that was all I had that didn't have other seasonings added, like cumin. *I
> >>added a couple of squirts of ketchup, thinking this would add to the
> >>flavor and then perhaps mistakenly added a few more squirts. *Perhaps I
> >>should have added a bit of tomato sauce or paste instead. *The overall end
> >>flavor was too ketchupy I think.
>
> >> Everybody ate it and nobody complained. *Daughter and I felt it was okay.
> >> Probably not something I will make again. *But I had a smoked sausage
> >> that I wanted to use up and I had quite a few cans of beans that were
> >> just sitting there. *So I thought I would give it a shot.
>
> >> Oddly it was made entirely on top of the stove. *And because all of the
> >> liquids were drained off, I felt it needed a bit of a sauce. *Which is
> >> why I put in the ketchup. *It did make a filling meal. *I will say that.
>
> > Which cassoulet recipe from allrecipies.com did you use? *There's quite a
> > large number on that site.
>
> > Kent
>
> As I said... *The quick one. *I think there was only the one.
>
> http://allrecipes.com/recipe/quick-c...et/detail.aspx

I was under the impression that cassoulet contained duck. But then I
only have one recipe for it, and that recipe contains (meats) duck,
pork fat, lean pork, pork hock, lean lamb, and sausage. There are
many ingredients, and one of these days when I feel inspired, I will
make it.

Quick Cassoulet
 

On Sun, 01 Jan 2012 14:15:20 -0700, Christine Dabney
> wrote:

> Michael Wild is in the same group of chefs that started about the same
> time as Alice Waters...and helped get California cuisine off the
> ground in the bay area.

I'm interested in hearing more about his "leftovers" cookbook. Why
haven't you mentioned that one before, young woman? I'm always
complaining about being uncreative with leftovers and basically cook
so I have a minimal amount to deal with. I think I'll see if I can
get it through the library system and see if it's something I want to
buy.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Quick Cassoulet
 

"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Giusi" > wrote in message
>> ...
>>>
>>> "Julie Bove" > ha scritto nel messaggio
>>>
>>>> This isn't the real thing and I knew that when I made it.
>>>
>>> But you do not know what this recipe was supposed to taste like. Basta.
>>
>> So? I rarely ever make a recipe exactly as it is.
>
> I think the point is you cannot judge the quality of a recipe until you
> prepare the recipe exactly as instructed. When you add or alter
> ingredients it is no longer the recipe you were following. Could be even
> better, but it is not the recipe you started with. Looking over the
> recipe you posted I would have cooked it for at least 1 hour on a very
> gentle simmer as 15 minutes is just not enough time to properly meld the
> ingredients and also cook it down to concentrate the flavor in the
> liquids. Even that alters the dish so the end result is not what the
> recipe would normally be.

Yeah.

Quick Cassoulet
 

"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>>I made this tonight using the recipe at allrecipes.com. It got very
>>>>mixed reviews. Most people really seemed to love it but a few felt
>>>>there wasn't enough flavor. Some people said to add a bit of sugar or
>>>>wine. Because I had 6 ounces more smoked sausage than what was called
>>>>for, I added more veggies, more seasonings and another can of beans
>>>>which were pinto because that was all I had that didn't have other
>>>>seasonings added, like cumin. I added a couple of squirts of ketchup,
>>>>thinking this would add to the flavor and then perhaps mistakenly added
>>>>a few more squirts. Perhaps I should have added a bit of tomato sauce or
>>>>paste instead. The overall end flavor was too ketchupy I think.
>>>>
>>>> Everybody ate it and nobody complained. Daughter and I felt it was
>>>> okay. Probably not something I will make again. But I had a smoked
>>>> sausage that I wanted to use up and I had quite a few cans of beans
>>>> that were just sitting there. So I thought I would give it a shot.
>>>>
>>>> Oddly it was made entirely on top of the stove. And because all of the
>>>> liquids were drained off, I felt it needed a bit of a sauce. Which is
>>>> why I put in the ketchup. It did make a filling meal. I will say
>>>> that.
>>>
>>> The dish's flavor profile does not have a lot of sweet flavor like
>>> ketchup would add. I would have added some hot sauce. Not a lot, just
>>> enough to add some background flavor. Cassoulet can be bland, hot sauce
>>> can correct this if used sparingly.
>>
>> That could be. It's just that what I had in the pan was super runny
>> because it didn't have time to cook down like it would have in the oven.
>> My daughter wouldn't have eaten it with hot sauce and I'm not sure I
>> would have either. I know my husband would have.
>
> The thing about hot sauce and many other seasonings is you do not add so
> much you taste hot sauce, then cassoulet. You use just enough to add a
> little background flavor to round it out. Done right nobody is going to
> really know it's even in the dish.

Okay...

Quick Cassoulet
 

"Christine Dabney" > wrote in message
...
> On Sun, 1 Jan 2012 10:27:01 -0800, "Kent" >
> wrote:
>
>>As I recently posted, Michael Wild, owner-chef of a great Alsatian
>>restaurant in Oakland, CA does cassoulet each winter.
>
> Bay Wolf is not an Alsatian restaurant..it is a California Cuisine
> restaurant. Always has been, even if he does make cassoulet every
> winter.
> Michael Wild is in the same group of chefs that started about the same
> time as Alice Waters...and helped get California cuisine off the
> ground in the bay area.
>
> Christine
> --
>
Michael's food is pretty French, more so than Alice Waters' Chez Panisse. I
was in error about it being an Alsatian restaurant. California cuisine
originated in the Bay Area and then spread to the rest of California.

Kent

Quick Cassoulet
 

"sf" > wrote in message
...
> On Sun, 01 Jan 2012 14:15:20 -0700, Christine Dabney
> > wrote:
>
>> Michael Wild is in the same group of chefs that started about the same
>> time as Alice Waters...and helped get California cuisine off the
>> ground in the bay area.
>
> I'm interested in hearing more about his "leftovers" cookbook. Why
> haven't you mentioned that one before, young woman? I'm always
> complaining about being uncreative with leftovers and basically cook
> so I have a minimal amount to deal with. I think I'll see if I can
> get it through the library system and see if it's something I want to
> buy.
> --
>
>
Michael Field's "Culinary Classics and Improvisations" is one of my favorite
books. I hadn't noticed the word "leftover" on the cover until now. I'd
highly recommend trying to locate it.

Kent

Quick Cassoulet
 

On Sun, 01 Jan 2012 14:39:55 -0700, Christine Dabney
> wrote:

> Different person than Michael Field,

Right. I got the Michael's mixed up.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Quick Cassoulet
 

On Sun, 1 Jan 2012 15:11:48 -0800, "Kent" >
wrote:

> Michael Field's "Culinary Classics and Improvisations" is one of my favorite
> books. I hadn't noticed the word "leftover" on the cover until now. I'd
> highly recommend trying to locate it.

Thanks for the endorsement, I'll see what the library system can turn
up. I was told one time that a book I wanted couldn't to be found
only to get a notification a few weeks later that it was ready for
pick up; so they're pretty good at finding things for us even when
it's a bad initial prognosis.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Quick Cassoulet
 

On Sun, 01 Jan 2012 16:01:58 -0800, sf > wrote:

>On Sun, 1 Jan 2012 15:11:48 -0800, "Kent" >
>wrote:
>
>> Michael Field's "Culinary Classics and Improvisations" is one of my favorite
>> books. I hadn't noticed the word "leftover" on the cover until now. I'd
>> highly recommend trying to locate it.
>
>Thanks for the endorsement, I'll see what the library system can turn
>up. I was told one time that a book I wanted couldn't to be found
>only to get a notification a few weeks later that it was ready for
>pick up; so they're pretty good at finding things for us even when
>it's a bad initial prognosis.


The most expensive one at Amazon is $5.25 + $3.99 shipping for very
good condition. I snagged the cheaper one earlier today.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Quick Cassoulet
 

On Sun, 01 Jan 2012 19:17:53 -0500, The Cook >
wrote:

>On Sun, 01 Jan 2012 16:01:58 -0800, sf > wrote:
>
>>On Sun, 1 Jan 2012 15:11:48 -0800, "Kent" >
>>wrote:
>>
>>> Michael Field's "Culinary Classics and Improvisations" is one of my favorite
>>> books. I hadn't noticed the word "leftover" on the cover until now. I'd
>>> highly recommend trying to locate it.
>>
>>Thanks for the endorsement, I'll see what the library system can turn
>>up. I was told one time that a book I wanted couldn't to be found
>>only to get a notification a few weeks later that it was ready for
>>pick up; so they're pretty good at finding things for us even when
>>it's a bad initial prognosis.
>
>
>The most expensive one at Amazon is $5.25 + $3.99 shipping for very
>good condition. I snagged the cheaper one earlier today.


http://www.bookfinder.com -- Abe books has 5 copies under $4 including
shipping. I'm a fan of both bookfinder.com *and* abebooks.

Jim

Quick Cassoulet
 

On Sun, 01 Jan 2012 19:17:53 -0500, The Cook >
wrote:

> The most expensive one at Amazon is $5.25 + $3.99 shipping for very
> good condition. I snagged the cheaper one earlier today.

I looked at Amazon before I posted; but I don't have free shipping and
I haven't ever seen the book - so I'd rather get it from the library
first.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Quick Cassoulet
 

Giusi > wrote:

>"Julie Bove" > ha scritto nel messaggio
>
>> This isn't the real thing and I knew that when I made it.
>
>But you do not know what this recipe was supposed to taste like. Basta.

I know two things about cassoulet:

(1) Those who like cassoulet are very picky about what a cassoulet
should be, relative to the general run of bean casseroles.

(2) Cassoulet served to me in generally good restaurants has
always been (to my tastes) very salty and very fatty.

I still haven't figured out exactly what's supposed to be unique about
cassoulet.


Steve

Quick Cassoulet
 

Christine Dabney > wrote:

>On Sun, 1 Jan 2012 10:27:01 -0800, "Kent" >

>>As I recently posted, Michael Wild, owner-chef of a great Alsatian
>>restaurant in Oakland, CA does cassoulet each winter.

>Bay Wolf is not an Alsatian restaurant..it is a California Cuisine
>restaurant.

Thank you. :-)


Steve