Comments on: Confit Byaldi (a.k.a. Ratatouille a la Remy)

By: Food Blogger Spotlight: Arnold Gatilao � Wasabimon!

Food Blogger Spotlight: Arnold Gatilao � Wasabimon! — Tue, 15 Dec 2009 13:03:00 +0000

[...] Confit Byaldi (a.k.a. Ratatouille a la Remy) [...]

By: Dave

Dave — Mon, 07 Apr 2008 18:50:06 +0000

I was teasing about the cleaver. You ever been to PI? All the Old Skool cooks still use the cleaver, and when the wife catches the husband fooling around, she chases him with a cleaver.

By: Arnold

Arnold — Mon, 07 Apr 2008 18:28:16 +0000

her weapon of choice is the santoku!

And our mashed potatoes are normally more rustic, mashed right in the cast iron skillet.

with lots of BACON!

By: Dave

Dave — Mon, 07 Apr 2008 18:24:38 +0000

You need both! Potato Ricers make awesome mashed potatoes!

The Mrs. must be good with the cleaver!

By: Arnold

Arnold — Mon, 07 Apr 2008 18:10:05 +0000

my wife sliced the veg by hand. I’ve been begging her to at least get a Benriner, but she’s been reluctant. I know we’d get more use out of it than our potato ricer, that’s for sure! :)

We didn’t really try serving it all fanned out like in the movie. We just wanted to eat it!

By: Dave

Dave — Mon, 07 Apr 2008 18:06:58 +0000

I just ran into this entry. This dish is very colorful! Did you use a mandoline in slicing your veg? Do you have a pic of the serving size that was fanned?

By: Susannah

Susannah — Wed, 14 Nov 2007 18:09:11 +0000

Did you take the picture? It looks amazing! Thanks for the informative recipe.