http://lecentralbistro.com/About.php

"Le Central serves traditional French comfort foods such as Steak Frites,
Onion Soup Gratinée, Rack of Lamb Persillé and our cassoulet which has
been cooking for over 14,000 days. A hearty bean stew with tender chunks
of pork, sausage, and duck confit, Le Central's cassoulet gains its rich
flavor from simmering the savory remains of the previous day's stew with
fresh ingredients."

I'd try it.

Tara

"Tara" > wrote in message
...
> http://lecentralbistro.com/About.php
>
> "Le Central serves traditional French comfort foods such as Steak Frites,
> Onion Soup Gratinée, Rack of Lamb Persillé and our cassoulet which has
> been cooking for over 14,000 days. A hearty bean stew with tender chunks
> of pork, sausage, and duck confit, Le Central's cassoulet gains its rich
> flavor from simmering the savory remains of the previous day's stew with
> fresh ingredients."
>
> I'd try it.
>
> Tara

I can't possibly see how it could cook for so long. That would be years!

Sqwertz > wrote in
:

>
> Unlike Chinese master stocks, the probability of anything in the stew
> being more than 6 months old other than a maybe a milliliter or so of
> sauce is near zero.
>
> But I'm no cassoulet probability expert, I just play one on Usenet :-)
>
> -sw
>

My mother used to keep a pot of what she called 'Perpetual Soup' simmering
on a back burner all winter long. After a meal, she's judiciously choose
which of the leftovers were worthy of the honor of being added to the pot.
The flavor and consistency thus tended to vary over time, but it was almost
always really delicious.

But as Sqwertz points out, the likelyhood of anything in such a concoction
being more than a small amount of time old is highly unlikely because of
the turnover. It's hardly likely that the cassoulet that was first made
14,000 days ago is the cassoulet that's in that pot.

"Alan Holbrook" > wrote in message
. 130...
> Sqwertz > wrote in
> :
>
>>
>> Unlike Chinese master stocks, the probability of anything in the stew
>> being more than 6 months old other than a maybe a milliliter or so of
>> sauce is near zero.
>>
>> But I'm no cassoulet probability expert, I just play one on Usenet :-)
>>
>> -sw
>>
>
> My mother used to keep a pot of what she called 'Perpetual Soup' simmering
> on a back burner all winter long. After a meal, she's judiciously choose
> which of the leftovers were worthy of the honor of being added to the pot.
> The flavor and consistency thus tended to vary over time, but it was
> almost
> always really delicious.
>
> But as Sqwertz points out, the likelyhood of anything in such a concoction
> being more than a small amount of time old is highly unlikely because of
> the turnover. It's hardly likely that the cassoulet that was first made
> 14,000 days ago is the cassoulet that's in that pot.

Well it does say it add fresh ingredients to the previous days leftovers ...

--
http://www.helpforheroes.org.uk/shop/

In article >,
Tara > wrote:

> http://lecentralbistro.com/About.php
>
> "Le Central serves traditional French comfort foods such as Steak Frites,
> Onion Soup Gratinée, Rack of Lamb Persillé and our cassoulet which has
> been cooking for over 14,000 days. A hearty bean stew with tender chunks
> of pork, sausage, and duck confit, Le Central's cassoulet gains its rich
> flavor from simmering the savory remains of the previous day's stew with
> fresh ingredients."
>
> I'd try it.
>
> Tara

Nice to hear the place is still going now that the city is crawling with
kale and tofu dispensaries. Does Willie Brown still hang out there?

D.

On 7/31/2014 9:36 PM, Sqwertz wrote:
> On Thu, 31 Jul 2014 21:49:02 -0500, Tara wrote:
>
>> http://lecentralbistro.com/About.php
>>
>> "Le Central serves traditional French comfort foods such as Steak Frites,
>> Onion Soup Gratinée, Rack of Lamb Persillé and our cassoulet which has
>> been cooking for over 14,000 days. A hearty bean stew with tender chunks
>> of pork, sausage, and duck confit, Le Central's cassoulet gains its rich
>> flavor from simmering the savory remains of the previous day's stew with
>> fresh ingredients."
>>
>> I'd try it.
>
> Unlike Chinese master stocks, the probability of anything in the stew
> being more than 6 months old other than a maybe a milliliter or so of
> sauce is near zero.
>
> But I'm no cassoulet probability expert, I just play one on Usenet :-)
>
> -sw
>
Yeah but WHY?

Tara > wrote:

> http://lecentralbistro.com/About.php
>
> "Le Central serves traditional French comfort foods such as Steak Frites,
> Onion Soup Gratinée, Rack of Lamb Persillé and our cassoulet which has
> been cooking for over 14,000 days. A hearty bean stew with tender chunks
> of pork, sausage, and duck confit, Le Central's cassoulet gains its rich
> flavor from simmering the savory remains of the previous day's stew with
> fresh ingredients."
>
> I'd try it.

This indeed used to be a traditional way of cooking cassoulet, at least
here and there. I once posted Elizabeth David's quotation of Anatole
France, in original French... she didn't bother with a translation:

<https://groups.google.com/d/msg/rec.food.cooking/VWa3GeR3MlA/Gr3t1G3WqtAJ>

Le Cassoulet de Castelnaudary

"Je veux vous amener chez Clémence, une petite taverne de la rue
Vavin, où l'on ne fait qu'un plat, mais un plat prodigieux. On sait que
pour avoir toutes ses qualités le cassoulet doit cuir doucement sur un
feu bas. Le cassoulet de la mère Clémence cuit depuis vingt ans. Elle
ajoute de temps en temps, dans la marmite, de l'oie, ou du lard, parfois
un morceau de saucisson ou quelque haricots, mais c'est toujours le même
cassoulet. La base demeure, et c'est cette antique et précieuse base
qui donne au plat une qualité comparable à ces tons ambrés si
particulier qui caractèrisent les chairs dans les oeuvres des vieux
maîtres vénitiens."

Translation provided on request.

Victor

"Victor Sack" > wrote in message
.. .
> Tara > wrote:
>
>> http://lecentralbistro.com/About.php
>>
>> "Le Central serves traditional French comfort foods such as Steak Frites,
>> Onion Soup Gratinée, Rack of Lamb Persillé and our cassoulet which has
>> been cooking for over 14,000 days. A hearty bean stew with tender chunks
>> of pork, sausage, and duck confit, Le Central's cassoulet gains its rich
>> flavor from simmering the savory remains of the previous day's stew with
>> fresh ingredients."
>>
>> I'd try it.
>
> This indeed used to be a traditional way of cooking cassoulet, at least
> here and there. I once posted Elizabeth David's quotation of Anatole
> France, in original French... she didn't bother with a translation:
>
> <https://groups.google.com/d/msg/rec.food.cooking/VWa3GeR3MlA/Gr3t1G3WqtAJ>
>
> Le Cassoulet de Castelnaudary
>
> "Je veux vous amener chez Clémence, une petite taverne de la rue
> Vavin, où l'on ne fait qu'un plat, mais un plat prodigieux. On sait que
> pour avoir toutes ses qualités le cassoulet doit cuir doucement sur un
> feu bas. Le cassoulet de la mère Clémence cuit depuis vingt ans. Elle
> ajoute de temps en temps, dans la marmite, de l'oie, ou du lard, parfois
> un morceau de saucisson ou quelque haricots, mais c'est toujours le même
> cassoulet. La base demeure, et c'est cette antique et précieuse base
> qui donne au plat une qualité comparable à ces tons ambrés si
> particulier qui caractèrisent les chairs dans les oeuvres des vieux
> maîtres vénitiens."
>
> Translation provided on request.
>
> Victor

please.

Pico Rico > wrote:

> "Victor Sack" > wrote...
> >
> > This indeed used to be a traditional way of cooking cassoulet, at least
> > here and there. I once posted Elizabeth David's quotation of Anatole
> > France, in original French... she didn't bother with a translation:
> >
> > <https://groups.google.com/d/msg/rec.food.cooking/VWa3GeR3MlA/Gr3t1G3WqtAJ>
> >
> > Le Cassoulet de Castelnaudary
> >
> > "Je veux vous amener chez Clémence, une petite taverne de la rue
> > Vavin, où l'on ne fait qu'un plat, mais un plat prodigieux. On sait que
> > pour avoir toutes ses qualités le cassoulet doit cuir doucement sur un
> > feu bas. Le cassoulet de la mère Clémence cuit depuis vingt ans. Elle
> > ajoute de temps en temps, dans la marmite, de l'oie, ou du lard, parfois
> > un morceau de saucisson ou quelque haricots, mais c'est toujours le même
> > cassoulet. La base demeure, et c'est cette antique et précieuse base
> > qui donne au plat une qualité comparable à ces tons ambrés si
> > particulier qui caractèrisent les chairs dans les oeuvres des vieux
> > maîtres vénitiens."
> >
> > Translation provided on request.
>
> please.

Voilà:
I am going to lead you to Chez Clémence, a little taverne in the rue
Vavin, where they make just one dish, but a stupendous one. It is said
that to achieve all its qualities cassoulet must be cooked slowly over
low fire. Mother Clémence's cassoulet has been cooking for twenty
years. She replenishes the pot sometimes with goose, or pork, or a piece
of sausage, or some beans, but it is always the same cassoulet. The
base remains, and it is this ancient and precious base which gives the
dish a quality comparable to those very particular amber tones of the
flesh that characterise the works of old Venetian masters.

Victor

On Mon, 4 Aug 2014 23:12:12 +0200, (Victor Sack)
wrote:

> Voilà:
> I am going to lead you to Chez Clémence, a little taverne in the rue
> Vavin, where they make just one dish, but a stupendous one. It is said
> that to achieve all its qualities cassoulet must be cooked slowly over
> low fire. Mother Clémence's cassoulet has been cooking for twenty
> years. She replenishes the pot sometimes with goose, or pork, or a piece
> of sausage, or some beans, but it is always the same cassoulet. The
> base remains, and it is this ancient and precious base which gives the
> dish a quality comparable to those very particular amber tones of the
> flesh that characterise the works of old Venetian masters.
>
TY. Sounds like a good use for a crock pot.

--

Never trust a dog to watch your food.