Comments on: Cassoulet

By: veron

veron — Wed, 28 Mar 2007 12:53:42 +0000

That looks so tasty , Marketman!I’m making this dish soon. I already ordered my tarbais beans. I’m also making duck confit next weekend and will save some for the cassoulet.

By: jules winnfield

jules winnfield — Thu, 15 Mar 2007 01:19:41 +0000

i see how callos came up. looking at the pic up top, add tripe and change the white beans to garbanzos, voila!!! a callos recipe would be interesting indeed. our callos has some pork pata items thrown in. pata skin strips, shredded pata meat, and diced pata cartiledge. but tripe still takes the starring role.

yup, the local tripes have the consistency and texture of an ongpin restaurant ‘goog morning’ face towel. but imported tripes are widely available in manila, where it is shipped in scalded, blanched, cleaned, odorfree, etc already.

By: wil-b cariaga

wil-b cariaga — Tue, 13 Mar 2007 21:54:56 +0000

I’m sure this is a very satisfying dish, but all the while i thought cassoulet was made out of pork and beans plus other ingredients. . .

By: sister

sister — Tue, 13 Mar 2007 16:59:39 +0000

Make duck confit, it’s really very easy, have 8 legs in the fridge right now You need major amounts of good duck or lamb broth so Cassoulet does not dry out. Look for “tarbais” white beans. Great Northern beans will work as well. This is our favorite New Year’s Day dinner.

By: frugalman

frugalman — Tue, 13 Mar 2007 12:44:21 +0000

â€œaroma clingâ€ ha ha. I have been looking for a phrase to describe this problem and you just said it for me. Thanks.
Actually, this is one of my pet peeves. I hate cooking â€œaroma clingâ€, so when we remodeled our kitchen, i put in a higher capacity exhaust vent.
â€œaroma clingâ€ problem minimized for us.