I hate how much attention basic ass dishes like these European ones get when far more complex beautiful and yet simple dishes come from Asia and south Asia but that's not white is it?
I also thought they were pepperonis as a kid and I wanted to try them so bad. Imagine my disappointment when I found out it was just Fucking vegetables lol😂
I remember being so disappointed when I found out what it actually was made from cause I dislike all those veggies except for the zucchini ;-; my pallet has grown quite a bit and I think I'd enjoy it now but as a kid no way would I have tried it!
I've been watching Anti-Chef, and he features a lot of Thomas Keller's recipes. They are all lovely, but quite often lean so far into being cheffy that they kind of lose the plot. I've made confit byaldi quite a few times and although it's delicious it feels like more work than it's worth. Hearing that Thomas Keller was the consultant for Ratatouille made it all fall into place for me. Of course that's what Thomas Keller would have chosen as the final dish. Beautiful, tasty, but a ton of extra work for a very tiny portion.
I once made a confit byaldi, but in a stroke of insanity, decided to add a whole spatchcock and dry brined capon between the piperade and the sliced vegetables. (Diluting the piperade with chicken stock and roasting with the chicken until fully cooked, and then adding the sliced and herbed veggies).
My favorite fact about it is that ratatouille is considered an unrefined peasant dish because it has no meat and was thus cheaper to make, and is rather straight forward and simple among the often complex and labor intensive french cuisine, which is why Colette expresses doubt and why Skinner scoffs at it.
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I genuinely love this guy's videos, actually make my day
I hate how much attention basic ass dishes like these European ones get when far more complex beautiful and yet simple dishes come from Asia and south Asia but that's not white is it?
I also thought they were pepperonis as a kid and I wanted to try them so bad. Imagine my disappointment when I found out it was just Fucking vegetables lol😂
I’ve watched ratatouille about 20 times in the past 2 or 3 weeks with my 2 year old so this short is fitting haha.
Because of course cartouche
I remember being so disappointed when I found out what it actually was made from cause I dislike all those veggies except for the zucchini ;-; my pallet has grown quite a bit and I think I'd enjoy it now but as a kid no way would I have tried it!
I've been watching Anti-Chef, and he features a lot of Thomas Keller's recipes. They are all lovely, but quite often lean so far into being cheffy that they kind of lose the plot. I've made confit byaldi quite a few times and although it's delicious it feels like more work than it's worth. Hearing that Thomas Keller was the consultant for Ratatouille made it all fall into place for me. Of course that's what Thomas Keller would have chosen as the final dish. Beautiful, tasty, but a ton of extra work for a very tiny portion.
I've seen this made on some video and thought it was incredible
Id probably do it better than remi
I want it to be pepperoni's
I’m cartoucheing so hard rn
We thought it was pepperoni because a meal without meat is unheard of in America
CARTOUCHE
Uhhh, i would put a rat in my hat
Now you have to cook ratatouille with actual pepperoni!
"Surprise me!" ❤
And it’s a really delicious and homey dish.
why doesn’t it have pepperonis???
We power scaling chefs now
NOOOOO! The cartouchery is spreading 🙁
With Pepperoni.
I respect you called remy by his name and not the dish, which to me is like calling link link and not zelda
food critics have the easiest jobs bruh they just eat good food and hate on it lol smh
I once made a confit byaldi, but in a stroke of insanity, decided to add a whole spatchcock and dry brined capon between the piperade and the sliced vegetables. (Diluting the piperade with chicken stock and roasting with the chicken until fully cooked, and then adding the sliced and herbed veggies).
One of the best things I have ever eaten.
I did think it was pepperoni and veggies lol
Once again, the comment section is dedicated to one single comment.
remy the rat chefscaling is what I needed
We all 100% thought there was pepperoni in it as a kid
Everything else clearly veggies
But dawg one of those layers was pepperoni
My favorite fact about it is that ratatouille is considered an unrefined peasant dish because it has no meat and was thus cheaper to make, and is rather straight forward and simple among the often complex and labor intensive french cuisine, which is why Colette expresses doubt and why Skinner scoffs at it.
Crazy to just skim over the fact this takes 3-4 hours to make
Imagine my disappointment when I found out it wasn't pepperoni
Only fellow fallowers understand this😅