Cooking & Baking
Related: About this forumHow to Conquer the Cassoulet by Bittman
http://www.nytimes.com/2012/02/26/magazine/cassoulet.html?hpwmaddezmom
(135,060 posts)elleng
(129,800 posts)Not nearly as complex as this, and the meat was chicken, I think. My friend was so enamored of it, he tried to duplicate; found other more simple recipes, neither Bittman's nor Julia's. Was pretty good, but not exciting.
Had it in Carcassonne 20? years ago; pretty good. Old, dark restaurant, was with my family = 2 kids; impressed by a large dog in the restaurant. C'est la vie en France!!!
The empressof all
(29,098 posts)Last edited Fri Feb 24, 2012, 06:47 PM - Edit history (1)
I've eaten it many times...Even in France
I don't get the fascination with this dish... I guess if you grow up as a native this becomes akin to the French version of what Mac and Cheese is to many of us in terms of comfort food.
To me it's just a mess of baked beans. I did have a memorable version once in a casual dining joint that seemed like a French Version of a Howard Johnsons. We were stuck in a blinding rainstorm somewhere in the Lorraine... I remember thinking it was pretty good...but it was cold, and wet and we were so hungry even a bowl of beans would have tasted good....