Comments on: Cassoulet just went in…

By: coldclimate

coldclimate — Fri, 09 Jan 2009 12:45:08 +0000

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.

By: Scarlett

Scarlett — Wed, 07 Jan 2009 20:29:58 +0000

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.

By: Emmanuel

Emmanuel — Wed, 07 Jan 2009 11:32:46 +0000

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…

By: Will

Will — Wed, 07 Jan 2009 04:53:32 +0000

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.