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diodebuddha t1_j1qxmsv wrote

Looks great. I think this variation is called confit byaldi?

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girl_canada t1_j1r5vy1 wrote

Looks Amazing! Reminds of the movie Ratatouille

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SternLecture t1_j1rag0h wrote

Was it delicious? Worth the effort? Recipe?

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SupaflyIRL t1_j1rdc0p wrote

Replying to diodebuddha (#1,076,479)

Always one person who feels obligated to make this comment.

How about, shut up? This is the worst kind of comment in r/food.

“ACTUALLY this isn’t ________ it’s _______”

Bar none the worst most repetitive comments. Just don’t comment. Keep it to yourself.

Let people post a fucking grilled cheese or a paella or a fucking ratatouille in peace.

−55

SupaflyIRL t1_j1rdzwn wrote

Replying to [deleted] (#1,078,757)

It’s not being scared of information it’s backlash to a shitty meme reply that people are addicted to making to a WIDE VARIETY of foods.

Stop making the meme reply because it has to be made in every post. It is a shared mental illness that people have to constantly “say the thing”.

Imagine thinking you’re providing a helpful service with “well actually” comments that no one likes or wants to read for the thousandth time.

−16

erm1zo t1_j1rgjmp wrote

Could you share this recipe? Looks awesome!

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TheConeIsReturned t1_j1rh9gp wrote

Replying to [deleted] (#1,078,864)

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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TheConeIsReturned t1_j1rkgdg wrote

Replying to [deleted] (#1,078,864)

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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more_beans_mrtaggart t1_j1rp5jb wrote

Replying to SupaflyIRL (#1,078,715)

The thing is that you grow up eating a dish that’s extremely common to your country, then someone else in another country decides to use that dishes name for something completely different.

It’s like me posting up a sliced beef sandwich and saying “Check out my authentic American Burger”.

Then me telling you to stfu when you correct me.

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-Wiyiok- t1_j1rrl0w wrote

It looks great but that's a tian

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iTwango t1_j1rsvv7 wrote

Replying to more_beans_mrtaggart (#1,080,284)

If it becomes culturally known as that in another culture, it's just kinda unnecessary to correct it.

Like the fact that corn dogs are called "American Dogs" in Japan. This style of dish was popularised by the Disney movie in the US, and was called Ratatouille in the film. So that's what a lot of people call it. Names change.

−29

more_beans_mrtaggart t1_j1rurra wrote

Replying to iTwango (#1,080,793)

I know why it happens. I’m saying in this case it’s a shame. It’s an iconic French dish.

And yes, America has a long history of misnaming things partially due to its historic insularity. Same for Japan. As the planet gets smaller, and cultures become more familiar and known, here’s hoping misnaming other countries stuff for the hell of it eventually comes to an end.

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ShootZombieShoot t1_j1rv2l1 wrote

Looks awesome! I can almost smell it from here!

I gave this a crack over the holidays too. Something about this dish is just so satisfying. I could not find similar sized produce so my coins came out wonky. lol

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iTwango t1_j1rvys0 wrote

Replying to more_beans_mrtaggart (#1,081,056)

I don't think there's a country anywhere that doesn't localise names of things, food included. I don't think having another name minimises its iconic comfort food French status. It just is another line item in the lore of making people nostalgic for and love it. That's what the movie was doing and what comfort food is - delicious nostalgia. I don't think it's problematic, but others disagree for sure. Have a good day, friend!

−17

Potential_Type_7166 t1_j1s2py7 wrote

Looks great! But dumb question, how do you eat it? Is it served with pasta or a meat, or just as it is? Also, how many people would something that size serve assuming that’s a 12” skillet?

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Jeff_The_Spammer t1_j1slr5i wrote

I've seen this so many times cause of the Disney movie but I have legitimately no clue what they taste like. Looks amazing tho!

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iced1777 t1_j1suob8 wrote

Replying to SternLecture (#1,078,309)

I've made both this version and the more traditional stew version. Stew tasted better, but this is obviously prettier.

If I were serving my family, I'd go with the stew, if I were hosting a dinner party I'd serve this version.

Honestly though, neither becomes all that much more than the sum of its parts, it's just a veggie medley.

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pfffffttuhmm t1_j1syf4x wrote

Gorgeous. Mandolin or do you just have baller knife skills?

1

KbizTV t1_j1t92v0 wrote

Is this a hard dish to make? It looks really time consuming, but just curious. It doesn’t look difficult, but idk… I wanna try it!

2

FairieWarrior t1_j1t9l0b wrote

Replying to trantaran (#1,083,061)

At the end of the movie, the main character Remi makes the dish ratatouille and it looks just like picture in the post. I think that is why a lot of people serve ratatouille in this style now.

−1

Outrageous_Till8593 t1_j1tavyy wrote

I like how you did stacks of the same kind rather than alternating! Looks divine!

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TrySumSnax t1_j1tdf82 wrote

i grew up thinking Ratatouille was a bunch of meat lol im 21 and learned this year it is not

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Knichols2176 t1_j1tfu8z wrote

That’s way too pretty to eat. I’d be afraid to scoop the first serving. Lol. My favorite dish though! It’s Never served anywhere. I always have to make my own. Mine is clearly not this pretty!

1

harkening t1_j1th6mn wrote

Replying to samg461a (#1,079,694)

Pixar consulted with Michelin Star chef Thomas Keller of The French Laundry in Napa for Ratatouille. He taught them how to set up a French kitchen; it's why all the pots are copper - Keller's kitchen is copper all over.

And it's his confit byaldi recipe that Remy makes as ratatouille.

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renb8 t1_j1tlh3s wrote

Wow. Just wow. A work of art. I’m torn between wanting to tuck in and preserve its perfection forever.

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funerium t1_j1tvupr wrote

This is more a ”tian” than ratatouille

0

vNerdNeck t1_j1twjhd wrote

serious question: Where they hell do you find veggies that when you cut are all roughly the same size?

​

every time I've made this dish, which is awesome, it never "looks" amazing cause of the variance in veg sizes.

​

Thanks.

1

Warmy_io t1_j1uk70e wrote

Here you can see what the master chef did! perfect ratatouille🤩

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YorkyBar t1_j1uqyx6 wrote

Replying to iTwango (#1,081,196)

This is such an ignorant take. Something is traditional to a country or region for hundreds of years. It holds a special place in the heart of the people that live there. So, when someone is corrected to the proper name then they should respect that and start using it. Not say ‘well, I don’t want to call it that'.

It’s like you telling us your name is Dave, and me saying, nah, I’m gonna call you Potato instead.

1

slawre89 t1_j1uv6t7 wrote

Replying to 8bitbebop4 (#1,093,452)

Heats up and cools down quickly. Great for sauces, candies, desserts, etc. Not great for high heat searing meats.

They are a staple in French cooking though. Mauviel is the famous maker

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