"Andy Katz" > wrote in message
...
> Hi everyone,
>
> The client's looking for low fat vegan no sugar no starch no sodium no
> artificial ingredients haute cuisine.
>
> Naturally I'm equal to the task.
>
> One question, rather than saute or combine breadcrumbs with butter,
> suppose I gently saute buglar wheat in a little olive oil with say a
> dusting of cayenne ... how would that work?
>
> If not, are there other foods with suitable consistency?
>
> I guess we're really just looking for a way to introduce some butter
> and/or oil into the cassoulet......
>
> Did everyone have a nice a safe Sukkoh?
>

Are you kidding?! A low-fat vegan cassoulet? That has got to be the oxymoron
of all time!


--
Peter Aitken

Remove the crap from my email address before using.