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[–]YouAreAFishMonger 212 ポイント213 ポイント

That's not the recipe Keller created for the film and the veggies are sliced about 5 times too thick to really mend together the flavor when roasting. The piperade shouldn't have any celery or carrots- should be mostly ripe tomato and bell pepper, not random veggies with a 14 oz can of tomato sauce thrown in. This again is not the ratatouille from Ratatouille.

[–]houseofbacon 22 ポイント23 ポイント

Yea, I saw this and went looking for recipes... wtf is this.

[–]YouAreAFishMonger 70 ポイント71 ポイント

I dunno, but I'm shamelessly irked because between the three people (including me) who posted ratatouille from the film in the past two days, the two that don't match the film (at all) are the ones that got upvoted to the front page.

wtf, /r/food, get it right.

The correct recipe: http://persimmonandpeach.blogspot.com/2012/09/thomas-kellers-ratatouille.html

http://www.nytimes.com/2007/06/13/dining/131rrex.html?_r=1

[–]bebeschtroumph 11 ポイント12 ポイント

Well, yours looks very nice.

[–]YouAreAFishMonger 11 ポイント12 ポイント

Why thank you

[–]bhb192 4 ポイント5 ポイント

Yeah I'm really more interested in the ones that actually match the movie instead of just claiming they do in the title. I'm not saying this person's recipe is bad, I just wish they would have said that it was they're own recipe.

[–]EvanMinn 7 ポイント8 ポイント

[–]LandingGearProblems 0 ポイント1 ポイント

Looks like OP needs a mandolin to get them thinner, like in the movie.

[–]shifty_coder 5 ポイント6 ポイント

What do you expect from /u/lies4karma ?

[–]el_monstruo 2 ポイント3 ポイント

Check the user name

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    [–]US_Hiker 3 ポイント4 ポイント

    I've never made a baked ratatouille, but yes, ratatouille is very good.

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      [–]Yarbinger 16 ポイント17 ポイント

      This person said Ratatouille from Ratatouille, not "my own ratatouille".

      Thus people are going to open it expecting the ratatouille from ratatouille, which isn't what we got.

      You try telling the creator of this recipe that a can of tomato sauce is just as good as what he can come up with.

      [–]squashed_fly_biscuit 2 ポイント3 ポイント

      Actually, depending on season and location, a good cook would choose tinned because of them being the correct variety...

      [–]YouAreAFishMonger 1 ポイント2 ポイント

      You're right. I'll use canned San Marzanos in my ratatouille (until the garden harvest), but there's a big difference between turning quality, canned, whole paste tomatoes into a piperade, and dumping a basic can of tomato sauce into the dish and calling it good.

      [–]YouAreAFishMonger 10 ポイント11 ポイント

      At issue is specifying the film. There's nothing wrong with modifications of the original- unless you specifically say you're trying to re-create the original. This isn't Keller's recipe. This isn't the ratatouille from Ratatouille.

      1/2 red pepper, seeds and ribs removed

      1/2 yellow pepper, seeds and ribs removed

      1/2 orange pepper, seeds and ribs removed

      2 tablespoons extra virgin olive oil

      1 teaspoon minced garlic

      1/2 cup finely diced yellow onion

      3 tomatoes (about 12 ounces total weight), peeled, seeded, and finely diced, juices reserved

      1 sprig thyme

      1 sprig flat-leaf parsley

      1/2 a bay leaf

      Kosher salt

      zuch, squash, eggplant, and romas

      That's it. That's the list

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        [–]YouAreAFishMonger 27 ポイント28 ポイント

        Listen. I've been working on perfecting this dish for about a year and a half now. I've prepared it over and over and over again. I cook for a living at two very decent restaurants. Thomas Keller, the chef of the French Laundry, was asked by Pixar to consult for the film. Brad Davis stauged (worked) at the French Laundry during the film's production. Keller modified, for Davis and Pixar, a more traditional Confit Byaldi resulting in a recipe that was specifically created for the film. And published. When someone says they are are making the ratatouille from Ratatouille it's reasonable to assume they're going to follow the recipe specifically created for and used in the movie.

        You, on the other hand, have not made this dish, know nothing about its history, and are entirely wrong in about every regard. So this is the part where you stop protesting and try to learn.

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          [–]YouAreAFishMonger 13 ポイント14 ポイント

          Jesus christ.

          And again, Thomas Keller is a man. Are you a downvote troll or 14 years old or something?

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            [–]PM_ME_UR_BEWBS_ 3 ポイント4 ポイント

            Since when is Thomas a female name?

            [–]jewunit 10 ポイント11 ポイント

            Nowhere does it state that this is a replication or a recreation of the original Kellers recipe.

            That's exactly what these posts are saying when they say making ratatouille from Ratatouille. That's the whole point.

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              [–]YouAreAFishMonger 3 ポイント4 ポイント

              Keller is a man. Thomas Keller. Very famous.