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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.
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…
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.
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.