Comments on: Fighting Food – Cassoulet http://www.insidethetravellab.com/fighting-food-cassoulet/ Wed, 16 May 2012 22:28:32 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Abi King http://www.insidethetravellab.com/fighting-food-cassoulet/comment-page-1/#comment-34 Abi King Tue, 25 Aug 2009 13:57:47 +0000 http://www.insidethetravellab.com/?p=64#comment-34 @mina - Thanks! Food presentation in southwest France definitely focuses on the final result on the plate. Until then - anything goes. The markets hang fluffy hares on hooks, stack skinned rabbits on the counters and sell chickens with their heads still attached. <br />Those final results are usually fantastic, though!<br /><br />@mike<br />Those jars always remind me of specimens in the pathology labs...but I try to forget that!<br /><br />Cassoulet is melt-in-your-mouth tender after all that cooking and the meat slides off the bone with minimal effort. <br /><br />Those jars start at around 8 Euros and work their way up (depending on the size and proximity to the central tourist areas..)<br /><br />Bon App! @mina – Thanks! Food presentation in southwest France definitely focuses on the final result on the plate. Until then – anything goes. The markets hang fluffy hares on hooks, stack skinned rabbits on the counters and sell chickens with their heads still attached.
Those final results are usually fantastic, though!

@mike
Those jars always remind me of specimens in the pathology labs…but I try to forget that!

Cassoulet is melt-in-your-mouth tender after all that cooking and the meat slides off the bone with minimal effort.

Those jars start at around 8 Euros and work their way up (depending on the size and proximity to the central tourist areas..)

Bon App!

]]> By: Mikeachim http://www.insidethetravellab.com/fighting-food-cassoulet/comment-page-1/#comment-33 Mikeachim Tue, 25 Aug 2009 13:25:33 +0000 http://www.insidethetravellab.com/?p=64#comment-33 Nice work, doc.<br /><br />There's something about meaty bits floating in a glass jar that is so very deeply wrong. Or maybe I just watched too many X Files episodes as a bairn.<br /><br />I had no idea the traditional variety was cooked for half a day's solid heating. It must be tenderer than tender - a gnat sneezes a mile away and the whole lot dissolves into soup, that kind of tender.<br /><br />Out of interest, how much are those jars of cassoulet selling for? Nice work, doc.

There's something about meaty bits floating in a glass jar that is so very deeply wrong. Or maybe I just watched too many X Files episodes as a bairn.

I had no idea the traditional variety was cooked for half a day's solid heating. It must be tenderer than tender – a gnat sneezes a mile away and the whole lot dissolves into soup, that kind of tender.

Out of interest, how much are those jars of cassoulet selling for?

]]> By: mina http://www.insidethetravellab.com/fighting-food-cassoulet/comment-page-1/#comment-32 mina Sat, 22 Aug 2009 12:39:12 +0000 http://www.insidethetravellab.com/?p=64#comment-32 What a great blog - so glad I found it today. This dish sounds kind of gross and unbelievably delicious at the same time. What a great blog – so glad I found it today. This dish sounds kind of gross and unbelievably delicious at the same time.

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