tag:blogger.com,1999:blog-23512900.post2007369933808577750..comments2024-01-25T19:53:51.181-06:00Comments on Saucisson MAC: Cassouletmachttp://www.blogger.com/profile/11444440937979817019noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-23512900.post-15373582842425695452007-02-02T13:25:00.000-06:002007-02-02T13:25:00.000-06:00Yeah, it's in the dictionary. Now get back to wor...Yeah, it's in the dictionary. Now get back to work.machttps://www.blogger.com/profile/11444440937979817019noreply@blogger.comtag:blogger.com,1999:blog-23512900.post-60386834444184130592007-02-02T12:41:00.000-06:002007-02-02T12:41:00.000-06:00authenticness?authenticness?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-23512900.post-80173289549324037682007-02-02T10:58:00.000-06:002007-02-02T10:58:00.000-06:00Thanks for the comment. I talked to Brian last nig...Thanks for the comment. I talked to Brian last night, he hadn't read the article but when I said I didn't use goose he said, "Then it isn’t cassoulet" I said just read the article. Both in The Oxford Companion to Food, and in Larousse Gastronomique (the most recent editions which I happen to have on loan from the library), The definitions of cassoulet say the use of confits d’oie ou de canard, machttps://www.blogger.com/profile/11444440937979817019noreply@blogger.comtag:blogger.com,1999:blog-23512900.post-34656923697375131342007-02-01T20:15:00.000-06:002007-02-01T20:15:00.000-06:00Man, you take the term "from scratch" to a whole n...Man, you take the term "from scratch" to a whole new level. I have to say that the version Brian made that still sticks in my head (and brian will kill me for saying this) is the version we made using a little cheat - D'Artagnan's smoked duck breast. It is small but man does it just infuse the dish with smokey goodness. <br /><br />Brian caved in and purchased a couple containers of duck fat Anonymousnoreply@blogger.com