Ok so the filo dough didn't work the way I wanted it to. It still tastes great. One of my favorite dishes. I tried to do it that way I saw Tony do it on one of his older shows in someone's house. I'll have to revisit the pot pie style crust I guess.
by dasfonzie
14 Comments
Looks great. I have ask, Tony who?
First off, looks AMAZING.
Secondly, can I get a recipe?
How are you supposed to work after eating cassoulet? It’s like French ambien.
Omg yumptious; are you hiring ha ha
My staff would never eat that shit lmao
I have made that in years. Worked in a French bistro and made a shit ton of it over the years.
Yours looks amazing.
Would smash. Both the meal and the chef that made it for me. Wanna go “help organize the cooler”
I’ve never heard of cassoulet til seeing your post
It looks phenomenal and I’m gonna try making it now that I’ve seen it. Loved getting to see the steps of it being made
God I fuckinhg love cassoulet, shame it’s french
Bravo!
I got to the last picture and damn – that looks amazing and delicious! I have not made one of these, but I want to for a big family meal – and I plan to use his recipe. Great job on this one OP!
dude i wish my place did family meal. looks beautiful.
Slop?
I remember when a kiss-ass coworker made cassoulet for family one time in 2016. He spent five days talking about it and three days making it. Curing duck legs for confit one day, making the confit and soaking beans, then finally the day came. He had even convinced the “chef”/owner to be there for fam (he typically showed up at 6 to schmooze and run food). This shit had been so hyped up, we were all sick of hearing about it, but also hungry and looking forward to it.
Turns out the motherfucker didn’t really rinse the confit well after curing and the whole thing was so salty, it was completely inedible. I went across the street and got a hoagie. Huge let down but not even his biggest failure.