Some odds and ends on the best movie starring a rat since BEN. The Times offers the recipe for the climactic dish, here called Confit Byaldi.
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
And, what does a real restaurant worker think of RATATOUILLE? Steve Bunche has one take.
If you’re a regular reader of this goofy blog then you know that I have loved to cook since I was a child and worked professionally as the senior cook in a restaurant for two years, so when it comes to cooking I know exactly what I’m talking about, and RATATOUILLE captures all the things I adore about that pursuit and conveys them with an understated yet fully accessible eloquence that I someday hope to be able to properly express. The dynamic of creation and serving is brought to dead-on accurate life, and I soon forgot that I was watching an animated film; the hierarchy and carefully orchestrated movements of the kitchen crew felt like a documentary to me, and I ate up every frame of it (sorry for the pun), and as the story unfolded I found myself longing to get loose in a fully-loaded kitchen and whip up a batch of jumbo shrimp sautéed in garlic butter and simmered in a reduction of fresh-squeezed lemon juice and cream