Slow-Cooked Classics

In the Inbred world of food snobs, gourmands have been known to come to blows over whether a bouillabaisse is a bouillabaisse without rascasse, the bony fish of the Mediterranean that’s more skeleton than meat. There are heated debates over the origins of pasta, and near-brawls to determine whether the most authentic version of cassoulet is from Castelnaudary, Carcassonne, or Toulouse. The trouble with these discussions is not that they lack interest, but simply that they aren’t useful.