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TheConeIsReturned t1_j1r22ry wrote

Reply to comment by diodebuddha in [Homemade] Ratatouille by mrs_catl8dy

It is, but it's honestly better than traditional ratatouille.

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TheCreeech t1_j1s8au6 wrote

It definitely is but boy is it a time consuming dish.

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[deleted] t1_j1reqdm wrote

[removed]

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TheConeIsReturned t1_j1rkgdg wrote

I don't know if you keep deleting your comments (or why), but I'll reply to what I was able to read.

Keller's Confit Byaldi resembles a tian because both ratatouille and tian are Provencale dishes. Confit Byaldi is not a tian, however, because it contains a piperade at the bottom (essentially a slurry/sauce of roasted bell peppers and shallots), which a tian does not have. There is also no cheese, which tians often contain.

It's okay to be mistaken. You don't have to dig in your heels defending a hill not worth dying for.

This is Thomas Keller's Confit Byaldi, not a tian. They look similar but are not the same. If OP says they made ratatouille, and it looks like this, they have made Confit Byaldi.

Bonus: read this and take note of the final paragraph

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[deleted] t1_j1rmlge wrote

[removed]

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TheConeIsReturned t1_j1rn29o wrote

Okay, now you're just being needlessly fucking dense.

This literally is Thoams Keller's confit byaldi. Full stop. You are the one who has literally no idea what they're talking about, and you're objectively incorrect.

I'm willing to bet you've never even seen Ratatouille, so kindly go watch it and get off of reddit for a day.

Would you also argue that ocean water isn't salty?

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TheConeIsReturned t1_j1rf0ft wrote

>This is something else

The only ratatouille recipe that looks like this is Confit Byaldi.

What do you think it is?

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Warden4Lyfe t1_j1s1ffe wrote

Its pretty obviously tian

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TheConeIsReturned t1_j1sngqh wrote

OP said they made ratatouille, so they made Keller's version of it. This isn't up for debate. You are not correct.

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TheConeIsReturned t1_j1rh9gp wrote

Replying to your (deleted?) comment:

Confit Byaldi closely resembles a tian on purpose. Michel Guérard originally developed it, and it was then modified to its current (and most common) form by Thomas Keller, who served as the culinary consultant for the 2007 Pixar film Ratatouille. This version of the dish was made famous by that very film.

OP even said this was ratatouille, not a tian. That's context clue #1. OP most likely searched for recipes for ratatouille and found Confit Byaldi, which is what this is.

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