Over the years, cassoulet has become a dish with which I particularly identify. Like bouillabaisse, it’s a peasant dish whose evolution embodies the anomalies that arise when such a humble tradition is subjected to gastrosnob gentrification. In the south of France, conflicting traditions have given rise to vigorous regional controversy: Castelnaudary, Toulouse and Carcassonne all claim that they invented it. Prosper Montagné, compiler of the first Larousse Gastronomique, came up with a metaphysical solution worthy of the Nicene Council. He reinvented the Holy Trinity, suggesting that there were three equal cassoulets—the Father (Castelnaudary), the Son ( Carcassonne), and the Holy Spirit ( Toulouse).
And now there's been some discussion here in Las Vegas as to what Cassoulet is, and Should be.. Ive decided to shed some light on the situation.. Although ive been cooking this dish for some time and feel i make a pretty damn good one, some have disagreed.. was it an execution error on the guy who was cooking the dish that night or did i miss something ??? i can only take blame, so what do you do when being attacked.. fight back and fucking make sure you have the best ammunition for battle.. now im only making light of the situation but Ive done some research, tested some classic recipes, and have come up with what i feel is one of the best and probably only cassoulet being served in Las Vegas. i suspect it all began in a continuously simmering cassole on the back of the stove, “serving as a sort of catch-all for anything edible that the cook might toss into the fucking pot”. In the modern tradition, you find that the lowest common denominator was “a dish of white beans…cooked in a pot with some sort of pork and sausage. After that it is a case of fielder’s choice.”and if you go into an isolated Languedoc village and ask fifty housewives how to make a cassoulet, you will get at least fifty-one recipes. so in the end cassoulet is a classic household preference based upon about five or so ingredients... but also is one of those dishes you really shouldn't manipulate or fuck with too much! keep it simple and traditional... if you want to try the one in the picture come see us @ Chef David Myers Comme Ca every wednesday while the seasons still right for this dish. and if you want to see how serious people take this dish check out http://www.routedescassoulets.com/....... and stay tuned i will be posting a few recipes for this dish in the next week !
And now there's been some discussion here in Las Vegas as to what Cassoulet is, and Should be.. Ive decided to shed some light on the situation.. Although ive been cooking this dish for some time and feel i make a pretty damn good one, some have disagreed.. was it an execution error on the guy who was cooking the dish that night or did i miss something ??? i can only take blame, so what do you do when being attacked.. fight back and fucking make sure you have the best ammunition for battle.. now im only making light of the situation but Ive done some research, tested some classic recipes, and have come up with what i feel is one of the best and probably only cassoulet being served in Las Vegas. i suspect it all began in a continuously simmering cassole on the back of the stove, “serving as a sort of catch-all for anything edible that the cook might toss into the fucking pot”. In the modern tradition, you find that the lowest common denominator was “a dish of white beans…cooked in a pot with some sort of pork and sausage. After that it is a case of fielder’s choice.”and if you go into an isolated Languedoc village and ask fifty housewives how to make a cassoulet, you will get at least fifty-one recipes. so in the end cassoulet is a classic household preference based upon about five or so ingredients... but also is one of those dishes you really shouldn't manipulate or fuck with too much! keep it simple and traditional... if you want to try the one in the picture come see us @ Chef David Myers Comme Ca every wednesday while the seasons still right for this dish. and if you want to see how serious people take this dish check out http://www.routedescassoulets.com/....... and stay tuned i will be posting a few recipes for this dish in the next week !
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