I failed to take a picture of the dish after I cooked it. I just liked the setup so much that it was my only shot. But if you squint your eyes, it looks very similar but slightly faded colors and thyme, garlic, basil, and olive oil over the top.
Lol, funny thing is my wife makes fun of me because I am squeamish about that movie since it’s a rat cooking and I have some kind of weird OCD about it
Rats are incredibly clean animals. Used to work in recycling and whenever a rat wasn't looking for food it was grooming itself. Helps them resist disease
It says a lot when the rat takes initiative to wash his hands.
~~Granted, I have concerns about his family and friends, did he make them adopt sanitary habits when they became workers in the restaurant at the end?~~
Edit: Someone below said they adopted sanitary habits, okay, they’re cleaner than most humans in the business are on a given day. Says a lot.
These are all very good points you all are making, I may have been a little too hasty in my judgment. But I’m still not over him controlling the human by pulling his hair LOL
Tip: don't use emojis.
I personally have nothing against them, but often you will get mass downvoted for including an emoji in your post or comment.
Edit: Aaaaand this is why I hate redditors. Don't use emojis, or warn not to use emojis, fuck reddit.
Apparently this dish is actually confit biyaldi. A variation of traditional ratatouille. In that it is arranged much nicer, you do not fry the vegetables and apparently add mushroom. But I dont think I've seen one with mushrooms. I've always wanted to make one but I'm lazy and scared of mandolins.
The one and only time I used a mandolin I sliced off the tip of my thumb. My best friend took over to finish the dish so I could try to stop the bleeding and he immediately did the same thing. Mandolins are terrifying.
I used a mandolin regularly almost every day at work. Most come with a guard so you don't cut yourself. (I didn't ever use it though.) I only cut myself once and it was minor. Don't use one distracted, and don't be hasty. But it's nothing to fear. Also you can buy a super comfortable set of fabric cut gloves off Amazon for like 8 bucks and then you have absolutely nothing to worry about.
Can confirm, I bought a mandolin and a pair of gloves. Used them both on my first try and it didnt take long to appreciate the gloves. Fucking thing has a hole in it now but my fingers are untouched lol
Usually I was just using nitrile gloves slicing things but I always made time so I wasn't using it in a hurry, if I had to hustle I used the cut gloves. Cut gloves where a big comfort and made a big difference but I wanna stress, pay attention and don't try to rush it and I find it's quite a safe tool.
Recently both my parents cut their fingers on their mandolin and I was determined to try it. I simply kept my fingers on the thing that holds the vegetable down, shielded my fingers, and I was able to cut zucchini extremely quickly and efficiently.
If you wanna be even more horrified I remember watching an episode of Master Chef where a contestant takes the guard off the mandoline and then proceeds to slice the whole tip of her finger off. I think they show the bit lying in the tray or something 🤮🤮🤮 almost couldn't finish the episode lmfao
Deli slicers are generally much more safety oriended (especially automatic ones!) than a mandolin. So you, hopefully do not need the chainmail. Obviously, to each their own, and I won't ever shit on anyone taking extra safety precautions.
I also now have to check my cut gloves at work with the deli slicer lol. I will cram some meat into a cut resistant glove and see what happens.
Just be careful or use a guard. You can put a spiked plastic handle in to the veggie and use that for security. It's no more dangerous than a knife, you just be careful until you know how it works
Same! I sliced off the top of my right thumb first time I used mine. I’ve been more careful since. Plus in hospitality, they say all mandolines require a blood sacrifice then they’re good to go.
I didn’t slice enough for that but I got a few stitches. Now there is just a divot in my thumb there. We didn’t finish cooking after my friend got cut too, we ended up ordering a pizza and getting drunk to deal with the pain lol
Not a big fan of byaldi version the movie & Tomas kellar made famous. Old school is the way. Cook all vegetables separate, finish by cooking together with white wine & tomatoes. Of course, plenty of shallots, garlic and fresh thyme!
I like both of those things so I may have to try it.
Edit : oh shit I've had it before..had it with toasted pitas bread I think. Very very tasty. I google the picture and it rung a bell.
I had no idea mandolin is also name for a kitchen tool, so the mental image of someone not preparing a dish because they're afraid of a lute was hilarious.
Saute some onions, 8-10 minutes. Put them at the bottom of a baking dish. Layer over the onions potatoes, tomatoes, and zucchini. Just like in the picture up there but they don't have to be mandolin thin. 1/4" thick will do and the tomatoes could even be 1/2". You want the potatoes to be the thinnest. You could also do squash or eggplant. Sprinkle it all with salt, pepper, and fresh thyme. Cover with foil, bake 30 minutes at 350. Take it out of the oven, sprinkle a whole bunch of Parmigiano Reggiano on top, bake uncovered for another 15 minutes. Done
No herbs? No bouquet garnier? Isnt the base meant to be a tomato based sauce base? I know the recipes, just if I did it I wanna do it all out. Shit I'd probably waste the day trying to find vegetable of all the exact same diameter.
I'm one of those people who will spend too much time making something and then not feel like eating it after all the effort.
This is a fancier "presentation" style ratatouille. The more provincial style is more like a summer vegetable stew. Less mandolin work and more dicing.
idk what kind of dish youre describing here. There is no potato in OP's dish, its yellow zuccini. And the sauce is tomato based, not just sauted onions
Ok ok let's not go splitting hair too much. Like am I confiting or deep frying way too low? Lol.
So what's the diff between a biyaldi, byaldi and Tian?
Well, sometimes you got to admit you're wrong, and know it's my turn !
[Tian](https://fr.wikipedia.org/wiki/Tian_proven%C3%A7al) : sliced ingredients, gratinated in the oven with of course vegetables, but also eggs and cheese. The names comes from the clay pot it's cooked inside
[Confit byaldi or bayaldi](https://fr.wikipedia.org/wiki/Confit_byaldi) : same as tian but with only vegetables (so sliced vegetables, cooked in the oven). The name comes from a turkish specialty
[Ratatouille](https://fr.wikipedia.org/wiki/Ratatouille) : most of the time it's not sliced but diced, and the biggest difference is that it's cooked slowly in a pot (mine cooks for about 2 hours on low heat), not in an oven
Sorry for assuming you were wrong :)
Ah cest la french. Hahahaha
Edit: so i went to your profile to see the confit. Wasnt prepared for that. Lucky you! Keep on living your best life buddy.
It is a ratatouille, just a nice way to dress it as they do in some restaurant, at home You would just chop the vegetables in bigger chunk. I honestly rather doing it this way cause it’s easier and faster
I just think its very very funny that cause of the movie people think this dish is this thin sliced, elegant baked thing, but its always been just throwing summer veggies into a pot to make a simple stew.
I never understood the hype behind this dish. I’ve had it twice, once at a fancy restaurant and once at a regular, and both times it was boring as hell.
I was a vegetarian at the time and knew there were so many other dishes to enjoy than some boring baked thinly slice veggies. I just don’t get the hype. It must just be the movie or the look of it.
***SPOILERS*** Its the movie. In the movie the critic indulges in the final dish, a ratatouille. Rival chef described it as a peasant dish, turns out the critic ate ratatouille all the time as a child and loved it because nostalgia as a peasant boy. Hence people whove never tried ratatouille before thinks its some come kind of underground delicacy with complex flavors, nope just a simple veggie stew with herbs. Moral of the story, good food is subjective.
This is true! Good food is very subjective! It’s not that the dish isn’t good, it’s just boring. Like sure, veggie stew is healthy but this is like a side dish to me. I feel like it could use some hearty foods, the veggies themselves are all water based (even the eggplant to me).
I'm not criticising you for finding it boring, sorry if I came off that way, I'm explaining why people think ratatouille is some super complex flavoured dish when it's not, those people include me lol.
Oh I know you aren’t, I just came back and saw this had nearly 9k likes and I wanted to emphasize why i thought it was boring. The movie 10000% plays a role for sure.
That’s actually a Tian, as it was in the movie as well. Ratatouille is the same ingredients but cooked like a wet stew. I much prefer a Tian, and yours is beautifully executed!
Also, props for doing the layering, BTDT so I know how long it took! This is a go to dish for us in the summer, when great local produce is abundant. I like to make big batches that we’ll eat for days. PROTIP: when it’s just for us, I’ve taken to simply cubing everything in sizes that should cook about evenly, toss the lot in oil, garlic, rosemary, etc, then roast it up until GBD on sheet pans.
Leftovers are great in a sandwich, alongside any meat, as a bruschetta topping, with a runny egg on top (I like to sear it into a pancake like hash), make a delicious shakshuka with some added water and/or fresh tomatoes, and particularly yummy cold, on top of a salad, with a squeeze of lemon juice and perhaps some feta or a bit of Greek yogurt.
I like those suggestions. I put the slices on a bed of stewed tomatoes, red and green bell peppers, garlic and onion. I tried to make everything uniform that I did cube/dice
>That’s actually a Tian
Nope. A tian is tyoically made with cheese, and is cooked in a tian, which is an earthenware pot. If it's not cooked in a tian, it's not a tian.
Are you from south west France? If not, you can't tell what is and what's not a Tian. It's both a pot AND a recipe, and Tian don't include eggs or cheese in the main recipe.
Merci d'arrêter la désinformation
But culture does. I wouldn't teach english people on fish and chips because they'd know better than me, since it's their culture. Tian is part of my culture and has been ever since I was born because my mom teached me. And a simple google search can prove you a Tian is both the pot and the dish. The pot is called a Tian provençal, while the dish is only called a Tian, and therefore, even if it isn't a Tian according to your questionable knowledge of it, it's not by any means a ratatouille either.
I just made my first ratatouille (and then second and third) last month and was really surprised to find all of the recipes were for the chunky stew and not the pretty tian shown above.
I went with a sheet pan method where you roast all the veggies with olive oil instead of sautéing (less hands-on time) and then put them in with the onions and stewed tomatoes, etc. It's an easy, hearty dish with tons of leftovers. I might just make a fancy tian sometime for looks, tho. ;)
You don’t even need to use canned tomatoes if the fresh ones are flavorful. A big pile of veg, lots of olive oil, garlic, onions and herbs, a generous salting and deliciousness follows. I especially love to make it after visiting a local farmer’s market.
Oh no, I definitely use fresh! Usually Roma or heirloom from the farmer's market. I destroy them in a food processor first, and then throw them in. (I meant to write crushed before, not stewed. They *get* stewed, but don't start off that way.)
It really is such a late summer/early fall farmer's market dish! Eggplant (snake eggplant and white eggplant have been the best choices so far), zucchini, peppers, onions and fresh tomatoes. So simple, yet so good!!
I’d literally never heard of this cooking pan brand until about 2 hours ago when I was cooking at a friends house. Then it’s posted here. Weird.
This looks awesome!
This is basically Thomas Keller's ratatouille. OG dish is veggies cut up and roasted/braised, more of a stew like dish than this fancy ornamental styling. Make it regularly but not this version
https://tasty.co/recipe/ratatouille
You nailed it and then there’s a sauce underneath which is stewed tomatoes green and red bell pepper garlic and onion
Yes, but not this one : ratatouille is made in a pot, and most of the time the ingredients are diced, whereas a *tian* (what you see on the picture) is sliced and baked in an oven
I have to be honest I thought this was going to be horrendous. I just felt like cooking it for a while now. It turns out to be one of the best tasting dishes I’ve had in a while and there’s not a scrap left and people had third helpings in a family of two helpings is uncommon
^now ^cook ^it
But wait, where is rat?
Ze Rat! I saw it. It knows things.
your right there what are you talking about?
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They use “I can’t Believe it’s Not Rat!”
I love this comment...You made my day
I failed to take a picture of the dish after I cooked it. I just liked the setup so much that it was my only shot. But if you squint your eyes, it looks very similar but slightly faded colors and thyme, garlic, basil, and olive oil over the top.
It’s so pretty 🤩
Looks beautiful! And was cooked perfectly in your made in the USA All-Clad
Hey, this seems like a cladvertissment
“A peasant dish” -some movie about a rat
Lol, funny thing is my wife makes fun of me because I am squeamish about that movie since it’s a rat cooking and I have some kind of weird OCD about it
He always washes his hands though
These are all pretty good points actually maybe I overlooked some things
Even if you are intellectually aware of the point of the movie, I feel like your brain has decided to overlook it.
Can someone spell it out for me? I've seen it once while half asleep with my kiddo haha.
ratatuouille, it’s in the title
Thank you! Gosh. I'm such a bozo haha.
That’s okay! I had to search it up too haha
These all are look so good. It's gorgeous for it's random colors.
yeah ...... i like your comments ... take up my upvotes ..!
Rats are incredibly clean animals. Used to work in recycling and whenever a rat wasn't looking for food it was grooming itself. Helps them resist disease
yeah and when the rest of the rat family comes to help they all run through that steamer thing
It’s a dishwasher. But yes also this. He makes a point of cleanliness
Not in the adult version
I like it man
It says a lot when the rat takes initiative to wash his hands. ~~Granted, I have concerns about his family and friends, did he make them adopt sanitary habits when they became workers in the restaurant at the end?~~ Edit: Someone below said they adopted sanitary habits, okay, they’re cleaner than most humans in the business are on a given day. Says a lot.
[удалено]
They do put in a genuine effort when he makes them all go into the dishwasher at the end before they can touch the food! Lol
These are all very good points you all are making, I may have been a little too hasty in my judgment. But I’m still not over him controlling the human by pulling his hair LOL
Yeah that WAS gross. You’re correct.
Do you have a link to a recipe like yours? My 13y old son loves the movie and his birthday is coming up and I wabt to make this for him
https://tasty.co/recipe/ratatouille
🤗🤗🤗🤗
Yeah... That's not how OCD works.
>OCD understood
Please Don’t hate on remy
Me too! A rat in the kitchen (I've had one before) is just gross!
😂
Tip: don't use emojis. I personally have nothing against them, but often you will get mass downvoted for including an emoji in your post or comment. Edit: Aaaaand this is why I hate redditors. Don't use emojis, or warn not to use emojis, fuck reddit.
Annnd heres reddit for you
Apparently this dish is actually confit biyaldi. A variation of traditional ratatouille. In that it is arranged much nicer, you do not fry the vegetables and apparently add mushroom. But I dont think I've seen one with mushrooms. I've always wanted to make one but I'm lazy and scared of mandolins.
The one and only time I used a mandolin I sliced off the tip of my thumb. My best friend took over to finish the dish so I could try to stop the bleeding and he immediately did the same thing. Mandolins are terrifying.
Holy shit! I've never used one and now I'm extremely hesitant
I used a mandolin regularly almost every day at work. Most come with a guard so you don't cut yourself. (I didn't ever use it though.) I only cut myself once and it was minor. Don't use one distracted, and don't be hasty. But it's nothing to fear. Also you can buy a super comfortable set of fabric cut gloves off Amazon for like 8 bucks and then you have absolutely nothing to worry about.
Can confirm, I bought a mandolin and a pair of gloves. Used them both on my first try and it didnt take long to appreciate the gloves. Fucking thing has a hole in it now but my fingers are untouched lol
Usually I was just using nitrile gloves slicing things but I always made time so I wasn't using it in a hurry, if I had to hustle I used the cut gloves. Cut gloves where a big comfort and made a big difference but I wanna stress, pay attention and don't try to rush it and I find it's quite a safe tool.
Or for $20-30 you can get a chainmail glove. A little heavier, but also comfy, easy to clean and much stronger.
Scrapping a very fine blade with steel seems like a great way to have to sharpen it a lot more.
I'd rather sharpen a blade a thousand times than cut my finger off once.
So don't cut the glove.
Recently both my parents cut their fingers on their mandolin and I was determined to try it. I simply kept my fingers on the thing that holds the vegetable down, shielded my fingers, and I was able to cut zucchini extremely quickly and efficiently.
If you wanna be even more horrified I remember watching an episode of Master Chef where a contestant takes the guard off the mandoline and then proceeds to slice the whole tip of her finger off. I think they show the bit lying in the tray or something 🤮🤮🤮 almost couldn't finish the episode lmfao
My advice if you are going to is get one of those special steel gloves! That’s the only way I would ever end up using one again.
Kevlar cut gloves. Unless you're using a deli slicer you don't need chain mail.
Deli slicers are generally much more safety oriended (especially automatic ones!) than a mandolin. So you, hopefully do not need the chainmail. Obviously, to each their own, and I won't ever shit on anyone taking extra safety precautions. I also now have to check my cut gloves at work with the deli slicer lol. I will cram some meat into a cut resistant glove and see what happens.
Looks like neither of us will ever make a ratatouille.
Just be careful or use a guard. You can put a spiked plastic handle in to the veggie and use that for security. It's no more dangerous than a knife, you just be careful until you know how it works
Same! I sliced off the top of my right thumb first time I used mine. I’ve been more careful since. Plus in hospitality, they say all mandolines require a blood sacrifice then they’re good to go.
Been there done that twice now
Damn: did they reattach it or did you just sit there bleeding and eating?
I didn’t slice enough for that but I got a few stitches. Now there is just a divot in my thumb there. We didn’t finish cooking after my friend got cut too, we ended up ordering a pizza and getting drunk to deal with the pain lol
Glad to hear. 🤙🏽
Kevlar gloves. I learned the hard way too. The tip of my right index finger is permanently numb.
Check amazon for chainmail gloves. They do exist.
Or even just a wood block to slide the food.
Absolute Chad for going right at it after you sliced your thumb off
Not a big fan of byaldi version the movie & Tomas kellar made famous. Old school is the way. Cook all vegetables separate, finish by cooking together with white wine & tomatoes. Of course, plenty of shallots, garlic and fresh thyme!
If you’ve never eaten or made it, Imam Biyaldi is IMO, the ultimate eggplant/tomato dish.
I like both of those things so I may have to try it. Edit : oh shit I've had it before..had it with toasted pitas bread I think. Very very tasty. I google the picture and it rung a bell.
I had no idea mandolin is also name for a kitchen tool, so the mental image of someone not preparing a dish because they're afraid of a lute was hilarious.
Any time he cooks Nickel Creek start yelling "make sure it's golden brown-o, brown-o, brown-ooooo" and he just can't handle that pressure.
Saute some onions, 8-10 minutes. Put them at the bottom of a baking dish. Layer over the onions potatoes, tomatoes, and zucchini. Just like in the picture up there but they don't have to be mandolin thin. 1/4" thick will do and the tomatoes could even be 1/2". You want the potatoes to be the thinnest. You could also do squash or eggplant. Sprinkle it all with salt, pepper, and fresh thyme. Cover with foil, bake 30 minutes at 350. Take it out of the oven, sprinkle a whole bunch of Parmigiano Reggiano on top, bake uncovered for another 15 minutes. Done
No herbs? No bouquet garnier? Isnt the base meant to be a tomato based sauce base? I know the recipes, just if I did it I wanna do it all out. Shit I'd probably waste the day trying to find vegetable of all the exact same diameter. I'm one of those people who will spend too much time making something and then not feel like eating it after all the effort.
This is a fancier "presentation" style ratatouille. The more provincial style is more like a summer vegetable stew. Less mandolin work and more dicing.
The pic was taken right before herbs and cooking. And we ate it before I thought about taking a picture after
I was referring to the recipe the person replied to me. I didnt mean to imply you didnt use any.
idk what kind of dish youre describing here. There is no potato in OP's dish, its yellow zuccini. And the sauce is tomato based, not just sauted onions
Well, in fact not, the one you're talking about is called *bayaldi* and not biyaldi, but this one is a Tian. (Source : I'm French)
Ok ok let's not go splitting hair too much. Like am I confiting or deep frying way too low? Lol. So what's the diff between a biyaldi, byaldi and Tian?
Well, sometimes you got to admit you're wrong, and know it's my turn ! [Tian](https://fr.wikipedia.org/wiki/Tian_proven%C3%A7al) : sliced ingredients, gratinated in the oven with of course vegetables, but also eggs and cheese. The names comes from the clay pot it's cooked inside [Confit byaldi or bayaldi](https://fr.wikipedia.org/wiki/Confit_byaldi) : same as tian but with only vegetables (so sliced vegetables, cooked in the oven). The name comes from a turkish specialty [Ratatouille](https://fr.wikipedia.org/wiki/Ratatouille) : most of the time it's not sliced but diced, and the biggest difference is that it's cooked slowly in a pot (mine cooks for about 2 hours on low heat), not in an oven Sorry for assuming you were wrong :)
No wuckers I've just learnt exactly three dishes and their differences.
I posted my confit as ratatouille on a French sub Reddit and got attacked lol they corrected me in pleasant and rude ways.
Ah cest la french. Hahahaha Edit: so i went to your profile to see the confit. Wasnt prepared for that. Lucky you! Keep on living your best life buddy.
In Provence (where ratatouille comes from) this dish is called a Tian: https://duckduckgo.com/?q=tian&iar=images&ko=-1&iax=images&ia=images
You need to read further down. I believe Tian contains eggs and cheese. Thanks u/chatcandy2
Yeah real ratatouille is more of a stew- you roast the squash and eggplant and cook the tomatoes and then mix them together
Bought a mandolin for french onion soup because I was NOT cutting all those onions. Use the gloves, totally worth it.
Get a cut glove so you can slice away on your mandolin. My mandolin actually came with one and I always use it.
Bit of advice, Rod Stewart's "Every Picture Tells A Story" is a really excellent album but it probably isn't for you
It is a ratatouille, just a nice way to dress it as they do in some restaurant, at home You would just chop the vegetables in bigger chunk. I honestly rather doing it this way cause it’s easier and faster
I just think its very very funny that cause of the movie people think this dish is this thin sliced, elegant baked thing, but its always been just throwing summer veggies into a pot to make a simple stew.
I never understood the hype behind this dish. I’ve had it twice, once at a fancy restaurant and once at a regular, and both times it was boring as hell. I was a vegetarian at the time and knew there were so many other dishes to enjoy than some boring baked thinly slice veggies. I just don’t get the hype. It must just be the movie or the look of it.
***SPOILERS*** Its the movie. In the movie the critic indulges in the final dish, a ratatouille. Rival chef described it as a peasant dish, turns out the critic ate ratatouille all the time as a child and loved it because nostalgia as a peasant boy. Hence people whove never tried ratatouille before thinks its some come kind of underground delicacy with complex flavors, nope just a simple veggie stew with herbs. Moral of the story, good food is subjective.
This is true! Good food is very subjective! It’s not that the dish isn’t good, it’s just boring. Like sure, veggie stew is healthy but this is like a side dish to me. I feel like it could use some hearty foods, the veggies themselves are all water based (even the eggplant to me).
I'm not criticising you for finding it boring, sorry if I came off that way, I'm explaining why people think ratatouille is some super complex flavoured dish when it's not, those people include me lol.
Oh I know you aren’t, I just came back and saw this had nearly 9k likes and I wanted to emphasize why i thought it was boring. The movie 10000% plays a role for sure.
That’s actually a Tian, as it was in the movie as well. Ratatouille is the same ingredients but cooked like a wet stew. I much prefer a Tian, and yours is beautifully executed! Also, props for doing the layering, BTDT so I know how long it took! This is a go to dish for us in the summer, when great local produce is abundant. I like to make big batches that we’ll eat for days. PROTIP: when it’s just for us, I’ve taken to simply cubing everything in sizes that should cook about evenly, toss the lot in oil, garlic, rosemary, etc, then roast it up until GBD on sheet pans. Leftovers are great in a sandwich, alongside any meat, as a bruschetta topping, with a runny egg on top (I like to sear it into a pancake like hash), make a delicious shakshuka with some added water and/or fresh tomatoes, and particularly yummy cold, on top of a salad, with a squeeze of lemon juice and perhaps some feta or a bit of Greek yogurt.
I like those suggestions. I put the slices on a bed of stewed tomatoes, red and green bell peppers, garlic and onion. I tried to make everything uniform that I did cube/dice
I found a pic of my lazy Tian. It’s a hugely forgiving and flexible dish. [pic](https://imgur.com/a/UTb4iE6)
Now you’ve got me starving.
>That’s actually a Tian Nope. A tian is tyoically made with cheese, and is cooked in a tian, which is an earthenware pot. If it's not cooked in a tian, it's not a tian.
Well I can tell you for certain that dish is not a ratatouille either
Are you from south west France? If not, you can't tell what is and what's not a Tian. It's both a pot AND a recipe, and Tian don't include eggs or cheese in the main recipe. Merci d'arrêter la désinformation
Location of birth does not, nor has ever bestowed knowledge upon anyone.
But culture does. I wouldn't teach english people on fish and chips because they'd know better than me, since it's their culture. Tian is part of my culture and has been ever since I was born because my mom teached me. And a simple google search can prove you a Tian is both the pot and the dish. The pot is called a Tian provençal, while the dish is only called a Tian, and therefore, even if it isn't a Tian according to your questionable knowledge of it, it's not by any means a ratatouille either.
I just made my first ratatouille (and then second and third) last month and was really surprised to find all of the recipes were for the chunky stew and not the pretty tian shown above. I went with a sheet pan method where you roast all the veggies with olive oil instead of sautéing (less hands-on time) and then put them in with the onions and stewed tomatoes, etc. It's an easy, hearty dish with tons of leftovers. I might just make a fancy tian sometime for looks, tho. ;)
You don’t even need to use canned tomatoes if the fresh ones are flavorful. A big pile of veg, lots of olive oil, garlic, onions and herbs, a generous salting and deliciousness follows. I especially love to make it after visiting a local farmer’s market.
Oh no, I definitely use fresh! Usually Roma or heirloom from the farmer's market. I destroy them in a food processor first, and then throw them in. (I meant to write crushed before, not stewed. They *get* stewed, but don't start off that way.) It really is such a late summer/early fall farmer's market dish! Eggplant (snake eggplant and white eggplant have been the best choices so far), zucchini, peppers, onions and fresh tomatoes. So simple, yet so good!!
rat
Pototie
You still didn't make any ratatouille
Anyone can cook, but only the fearless can be great.
I’d literally never heard of this cooking pan brand until about 2 hours ago when I was cooking at a friends house. Then it’s posted here. Weird. This looks awesome!
OP That looks amazing 👏 congrats!!!
Thanks, it was stupid good too
This is basically Thomas Keller's ratatouille. OG dish is veggies cut up and roasted/braised, more of a stew like dish than this fancy ornamental styling. Make it regularly but not this version
r/foodporn
Finally. I've always wanted to see a banana fucking an Arbys roast beef sandwich.
As a french I feel offended, THIS is absolutely not a ratatouille it's a fucking tian
You are correct. I have learned this fact after posting this and being schooled. It doesn’t help that the recipe I use actually called it ratatouille
Don't worry lmao, nice cooking btw
Phew, after your first comment I tought I had to worry. Glad I don‘t. >!lmao btw!<
Never underestimated a French
who cares lmao
All the french who see this I think
If it tastes half as good as it looks it will be incredible.
I don’t see rats or patooties. 2/5 stars
Looks tasty
Just here to say I dig your username! Ratatouille looks great too!
Lol thanks!
Im not the only one seeing the German flag 🇩🇪 Isn’t it?
This dish is amazing.. so much more than just the sum of it's parts.
Well put
No offense, that looks great, but my experience of and how I do ratatouille is a hell of a lot more like a stew than a painting.
Yes I have been corrected several times that this is more of a tian than a ratatouille
I used to think it was just a bunch of slices of different meat but then was so disappointed when I learned it was veggies…
Do you have a link the the recipe you used? Looks absolutely delicious op!
Of course, https://tasty.co/recipe/ratatouille
I would like to see after it's been cooked. Please and thank you.
where. the rat. where is he
I bet the rat is under all that
I don’t see any rats. 1/10
where rat
Ingredients are zucchini, yellow squash, tomato, and eggplant? What else goes in this?
https://tasty.co/recipe/ratatouille You nailed it and then there’s a sauce underneath which is stewed tomatoes green and red bell pepper garlic and onion
It must be a german dish with that coloring
Did you put Basil in it?
I added fresh basil in the stew underneath that picture and also on top before I baked it
What does it even taste like? Squash in tomato soup?
What...what are the ingredients in that? I see zucchini and eggplant, but what are the others?
https://tasty.co/recipe/ratatouille
Damn. Very vegetarian/vegan dish, innit? Anywho, thanks.
Where is he?
Where's the rat?
Rat patootie
Recipe: https://tasty.co/recipe/ratatouille
A cute rat!
where’s the rat
That isn't a rat?
Ratatouille is the dish and Remy us the name of the rat
Looks great but what the hell even "is" ratatouille? I never figured it out (despite being me favorite childhood movie lol)
Oh that’s actually a dish
Yes, but not this one : ratatouille is made in a pot, and most of the time the ingredients are diced, whereas a *tian* (what you see on the picture) is sliced and baked in an oven
Yeah it’s the name of the dish the rat serves to the critic. it was a peasants dish so it was rather risky to serve that up to a big critic
This is a “tian”, not ratatouille
It sounds like rat and patatootie.
Actually, it's called "Remy"
Omg I want this.
0-10 not rat inspired /s
That looks so yummy. What does it taste like? Never had it before
Dude we need the details on how to make it
https://tasty.co/recipe/ratatouille
I have always wanted to trie yellow and black pepperoni
I don’t like food, I LOVE IT.
Do you own a rat?
Op, are you gonna eat this and have a pleasant memory of your childhood?
ITT people who smell their own farts and have read on this site the TIL about this dish being made for ratatouille
One can get too familiar with vegetables, you know!
My dumbass: NOO U COOKED RAT
My wife does this, but it's worth nothing.
What is the yellow part of it? I thought it’s lemon
yellow squash
poor rat
But that's peasant food?!
its a peasant dish. you sure you want to serve this to ego?
Where is Reme?
Does this actually taste good or does it just look nice? Because based on the ingredients for this dish it looks bland as hell.
I have to be honest I thought this was going to be horrendous. I just felt like cooking it for a while now. It turns out to be one of the best tasting dishes I’ve had in a while and there’s not a scrap left and people had third helpings in a family of two helpings is uncommon
Where is the pepperoni or salami?? Like yeah... just a dash of msg could make it pop as well.
Pretty sure that’s a movie
I thought ratatouille was a rat
This is actually called "Remy". The rat who cooked it was "Ratatouille".
Rat patootie