Quote:
Originally Posted by john_cramer
11 hours is FAST for cassoulet, congratulations.
Bourdain says you can take days, weeks even, do it in stages so you don't kill yourself trying to do it all at once.
We need a dedicated French food thread.
|
it was clearly better the next day John but I haven't decided if I liked the lamb sausage or pork better. the lamb had a classic merguez flavor and texture to it, but the pork was mild and sweet and complemented the beans better.
if you start a thread, I'll add my recipe for duck liver mouse with currants and apple brandy.