confit byaldi vs ratatouille

And then I found some recipe sites.

Everyone makes dishes differently and puts things in there for their personal tastes or for their family. The health department keeps shutting down the places that hire rats.I don't remember much from taking 4 years of French, but that sounds like a burn to me.When he serves Ratatouile, their reaction was "This is good, but its not Ratatouille."I haven't found it on YouTube, but there's a Family Matters where Waldo explains that you can't just double a ratatouille recipe because then it becomes Ratatouille.Ok, I don’t like speak French or anything but there’s jussssssst enough similar words in thisThis rigidity is why French cooking is not at the forefront of cuisine any more, even when the techniques are.I know this may not have much to do with the Ratatouille/Confit Byaldi debate, but I just felt it was worth mentioning.And yes, they're arguing about the movie RatatouilleI'm French champ.

They said it was good but it was not a ratatouille. You sound like a retard here,with your primal anti-americanism and your inability to discuss without insulting and I pity you. Vegetables, garlic, and herbs come together to create a savory dish. About 10 minutes before the confit byaldi was done, I fired up my skillet (got it good and hot), added some grapeseed oil to it and then placed the fish, skin side down (making sure the fillet stayed FLAT). [In your grave]And a chef rat would pull on the hair to direct the cooking.Leave it to the fucking French...they don't care about the food...they just want to tell you that you aren't French.My Nonna made lasagna with cottage cheese! Not frying the vegetables before baking and adding mushrooms doesn't seem like it's enough for a whole new dish, or at least for it to be remembered as a whole new dish.And even in the above example, it is not like the French guests told Bourdain his ratatouille was bad.

Ratatouille casserole, also called Provencal vegetable tian / gratin or confit byaldi is a spin on the traditional ratatouille recipe. The Tian contains potatoes instead of eggplant, is sliced slightly thicker and is layered in neat rows on top of a sauteed onion and herb base. I then flipped the fish over to cook for another minute and then plated the fillets atop the vegetables.

I googled "ratatouille vs confit byaldi" because I didn't get what the difference was and found three million reddit threads full of people who also didn't know what the difference was.

This dish, I mean, the movie's dish by Keller and the confit Bayildi by Michel Guérard are not insprired by or a revisited of ratatouille (a stew of vegetables, including bell pepper), but from another traditional dish from the South of France, the tian Provençal, a roast of vegetables without bell pepper, although, as usual, the Nice region claims for the fatherhood of this dish.

I have edited my post accordingly :) Much appreciate the input.

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confit byaldi vs ratatouille