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Hello. My name is Jason.
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I’ve really enjoyed your pictures, thanks for posting them. Where’d you learn about this dish?
Do you dine out in LA very often? My wife and I just did
the tasting menu at Melisee on New Year’s Eve. It was an
amazing experience. No duck though.
Comment by Will — January 7, 2009 @ 4:53 am
Jesus! how can you call this Cassoulet!
Here is how the real cassoulet looks like:
http://tinyurl.com/7ekzc9
or
http://www.goosto.fr/recette-de-cuisine/photo/cassoulet-10006364.htm?n=Le+Cassoulet&fi=2226101428
Best wishes from France…
Comment by Emmanuel — January 7, 2009 @ 11:32 am
I studied abroad in Toulouse for a year and fell in love with
Cassoulet. I’ve considered making it myself, but the 5 days of
prep is daunting. You are my Cassoulet role model.
Comment by Scarlett — January 7, 2009 @ 8:29 pm
That looks super tasty. You need to watch confit – the slow low temperature cooking process is fames for food poisoning
All great food is risky however.
Comment by coldclimate — January 9, 2009 @ 12:45 pm