you shouldn't be worried about looking feminine.,... when you're cooking all prejudiced generalizations stop mattering. I'm a women and i do not stereotype... and no i don't believe it makes you feminine to cook..
the first time i watched the movie , i was asking myself : yummmmm what a delicious recipe ,,,,, but can i make it with ma mum in the kitchen ?? and when i watched the video , my eyes couldnt believe anyyything ,,,,,,, thank u soooo much
I made this for my family once from using your video, it came out awesome and everyone loved it, now I'm making it again. Thanks for putting this up :)
Here's the deal: I would only attempt this if I had a professional kitchen at my disposal. An actual French person would never attempt a haute cuisine preparation at home, it just doesn't make sense if you value your sanity. I am more than happy to sacrifice visual presentation and thereby cut the work and fuss by ninety percent. When I'm having friends over, the last thing I want to worry about is whether my vegetable slices are "fanning" properly. Looks like your efforts did pay off!
Oh por Dios. Yo quiero hacerlo, comer eso! Quisiera tener aunque sea unos subtitulos porque sé algo de inglés, pero ese sr habla demasiado rápido y muchas cosas no le entiendo
i just made this today with this same recipe. it came out perfectly. the dish just isn't that good. and if any of you guys are planning to make this dish don't bother with the vinaigrette at the end. it's disgusting and a waste of time. the vinegar is just too strong and the whole sauce is still just unneeded. I ended up using all of my left over ingredients from this recipe and made spagetti instead and it was much quicker and more delicious than this =]
Don't let the bastards get you down, all the condescending wannabes. I just got done cooking your version of Keller's recipe, and it was pretty damn good. Never cooked ratatouille/confit byaldi before and I appreciate your help. My grandma never had knife skills, etc., but damn if any recipe of hers I tried to cook was ever as good as hers. Isn't that what the movie was trying to tell us (and witchdoctor88)? That anyone can cook? Keep it up and keep on.
@may6miracle - Yeah, that's what it's trying to tell us. I have been entertaining thoughts of revisiting this and doing a "special edition" of sorts. I've gotten better at making it and plating it. :) I thank you for the comments!
Is this really your second video? It was great!!! Thank you very much for sharing this recipe, I've been curious about it ever since I first saw the movie, the recipe is so detailed and well directed, great work!
Bravo!!! What a nice looking dish. I just have a couple of questions regarding your masterpiece. What is a good substitute for fresh thyme? I live in a country where it is pretty much non-existent. As far as dried Chevril is concerned, would dried parsley, oregano, or basil suffice?
@jlrobins87 - Aw, well as fate and luck would have it, I was married in June. :) I still call it "The Bachelor's Gourmet" because I wanted to show single guys how to make their own stuff. :)
I watched probably ten videos of food that CHEFs were serving that looked like cafeteria chow they called ratatouille. I couldn't have asked for a more thorough explanation of exactly what I was looking for, Thanx!
I refined this recipe a bit to my liking. Instead the olive oil glazing that you did, I took Worcestershire sauce, Soy Sauce and Lemon juice and combined them with thyme, oregano and garlic to make a tangy sauce. Half is added before the dish is cooked, and half is added after it is broiled. Also the bell peppers were roasted with some oregano and thyme to give them some flavor. I used fresh garlic with the tomato & onion mix, as opposed to powdered garlic. 2-3 cloves should work fine.
@R3MUS2007 Also I hadn't had any Japanese Eggplant, so I just used yellow and green squash. But I added ground beef in with the salsa mix so that the dish isn't purely vegetarian. Serves 6-8, or lasts one person a week. Bon Appitite!
Cleaning your cutting board has nothing to do with the newness or cleanliness of ones cutting board as it should be done after every use anyway. What I am referring to is all the little left over shit from the previous task you finished. Cut herbs, have a damp cloth, wipe down your station then move on to the next thing, finish, and wipe down again.
@zsimon21 - When I got into a relationship, the cutting board I got was ALREADY beat up. Meaning, my (now) wife had stained it prior to me. We've gotten a new one since then and it's just fine. I ALREADY explained that to you, you stubborn ass, but you obviously didn't read it. Neither did you read that the recipe was VERY vague about seasoning ANYTHING AFTER the fact. Now, I KNOW you work at Per Se where you KNOW about what ISN'T written on the paper I have. Let it go...I'm done with you.
Yeah, I could criticize too (cutting board, the garlic, knife skills, etc. etc.) but if'n there's one thing the Disney movie taught us, it's that ANYONE CAN COOK! This is awesome. Nice editing, too.
Great video! The cooking looked great despite what others might think. And either way, what's important is that you take the time to make your own food!
This comment has received too many negative votesshow
Your pasta looks horrible. You sauce pasta in the saute pan, you don't just pour it on top. Also you used pre cut garlc, cut your own. And clean your cutting board. Also it's confit(con-fee) not con-fit. Also you forget to season. The peppers before they go in, the tomatoes when you put them in and the cut veg once placed on top of the piperade. Also your knife skill are terrible. Other then that good job, although you should degrease the veg before plating it. Don't feel bad I work at Per Se
@zsimon21 - Hi Simon...I know it's "Con-fee". I did not know and, at this point, I probably don't care. I will end up re-making the vid at some point. 2nd, I am well aware of how you sauce pasta. I like putting it into a pot so I have some room when I toss it. Lastly, I was following the recipe on paper so all the seasoning and cutting is not mentioned. If you'd like to show me yourself to give me some ideas, please do. Yes, I know about the board. I have a new one that I clean regularly. Thanks
@kitsa42 So at this point do you care? If you know how to sauce pasta then why don't you do it. Seasoning is not something you follow on a paper it is something you do. Add onions to the pan, season. Add peppers to the pan, season. Believe me that is the best cooking lesson you'll ever get. SEASON EVERYTHING.
@zsimon21 - ZSimon, you're really starting to chop away at my patience. If you don't like the way I do things, that's fine. You have the right to criticize constructively. However, if you're gonna continue to dictate to me (and others) about my making this dish/my methods/etc, then you will be banned from posting on this board. You've been warned. Consider it your ONLY one.
@zsimon21 Hi, i very rarely comment online on anything, but good for you for working at Per Se.
However we both know it takes years to develop knife skills, and the average cook just does not get the instruction we, and especially you are fortunate enough to get.
@zsimon21 Have you seen Ratatouille? Your comment reminded me of this quote from the movie... "In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so..."
@vaballer237 Yes it is easy to criticize, especially when you have more skill. From your precious movie, "the average piece of junk is more meaningful than our criticism designating it so" - A.EGO.
Not this. Thee is nothing meaningful about teaching people improper technique or seasoning(or lack there of, in this case) improperly
@zsimon21 - The comment overrides your criticism. Just about any cooking video I produce is better than your mean-spirited criticism. This isn't the only video I've done. I'm sick and tired of reading your garbage. If you continue to beat me and others up for no good reason, I will ban you from commenting on my page. All you have to do is say the wrong thing.
Your pasta looks horrible. You sauce pasta in the saute pan, you don't just pour it on top. Also you used pre cut garlc, cut your own. And clean your cutting board. Also it's confit(con-fee) not con-fit. Also you forget to season. The peppers before they go in, the tomatoes when you put them in and the cut veg once placed on top of the piperade. Also your knife skill are terrible. Other then that good job, although you should degrease the veg before plating it. Don't feel bad I work at Per Se
Hey kitsa42! Cool video, I really enjoyed it. Except at 2:00.. Ouch! It always hurts me, when I see someone scraping the cut vegetables from the cutting-board with the cutting edge of the knife (especially if it's a good knive like the santoku you are using, which probably cost a small fortune...). Just turn it around and use the back edge instead; your knife will last much longer... ;-)
You made me hungry, btw! Your confit byaldi looks really delicious...
this is a good meal, if you are a vegetarian. I made this twice, the first time I did it just like this, and the second time I used beef slices or chunks to make it more filling to eat. but it is still good without meat. I like this video
Hey I just tried this a few days ago but failed really bad, i dunno if its just me but the ratatouille that i made tasted pretty bad (im not a vegie fan) any tips to make it better?
@Ishlam I think that it was possibly the eggplant, its known to have a sort of bitterness, i think that if you want to reduce bitterness, keep your eggplant sliced and sautee the veggie with some salt. thats what i do to keep it from being too bitter.
@Ishlam If you ever try it again, do this: Slice up the eggplant, then salt the slices generously and put them aside in a bowl for about an hour. Once all the bitter juice is drawn out, rinse the slices in cold water, dry them thoroughly with a paper towel, then use them.
I know for me, stuff like eggplant or radish can ruin a dish because of the bitter aftertaste. That extra bit of prep can really make a difference.
@chefkoo - Hey Chef...I actually may remake this video with the audio fixed and the right pronunciations put in and a lot of the dish remade with the correct plating. I got a lot of complaints. :)
It's so great ! It looks delicious and its pretty much like the one in teh movie ...
but I dont know if you could write down the ingredients, 'cuz I can't quite understand some of the ingredients you named .. sorry .. I speak inglish but have a problem with vegetable names hahahah XDDD .. grettings from mexico .. and congratulations ..
It's so great ! It looks delicious and its pretty much like the one in teh movie ...
but I dont know if you could write down the ingredients, 'cuz I can't quite understand some of the ingredients you named .. sorry .. I speak inglish but have a problem with vegetable names hahahah XDDD .. grettings from mexico .. and congratulations ..
It's so great ! It looks delicious and its pretty much like the one in teh movie ...
but I dont know if you could write down the ingredients, 'cuz I can't quite understand some of the ingredients you named .. sorry .. I speak inglish but have a problem with vegetable names hahahah XDDD .. grettings from mexico .. and congratulations ..
Its so great! seems pretty much like the one in the movie :) .. but would you please tell me the name of the ingredients ? .. I dont quite understand some of the ingredients you named.. grettings from mexico :)
Its so great! seems pretty much like the one in the movie :) .. but would you please tell me the name of the ingredients ? .. I dont quite understand some of the ingredients you named.. grettings from mexico :)
Its so great! seems pretty much like the one in the movie :) .. but would you please tell me the name of the ingredients ? .. I dont quite understand some of the ingredients you named.. grettings from mexico :)
i would love to try and make this, but before i do i wanted to ask you a question. would you reccomend putting the sauce in a blender (you know, before i layer the vegetables) this way it's more saucy and less chunky or would you reccomend it as it is?
Nice job. I'm not going to talk shit on knife cuts or pronunciation, the point is that I'm sure it tasted great and even better, you took the time to teach people how to do it. I will point out that it may be a good idea to wait to cover the baked biyaldi until it is cool. This will eliminate condensation and it will "set up" better, making it hold together for plating a little better.
@kitsa42 If you look at the way others cook it yu can tell yurs look like crap its not ma fault . nd ill make it qive it time trust itll be 10times better than that crap on this video .!.
@lovetofights - Yeah, the point of the video is to show people they can do it, too. I didn't plate it professionally. It's called "an approximation". If you wanna try and make this dish yourself, be my guest. I challenge you to try it. Until then, you need to watch your mouth. I like constructive criticism but you're really crossing the border with yours. Understand? You make one more stupid remark bashing what I do, I am banning you from this page, got it?
Your video is great. My newness to utube shows because all I keep finding are rude comments. So everyone really are critics. Or, maybe they have no life so they pick on every detail of others to make themselves seem significant. Like to see what these pessimistic know-it-all could do. If you have nothing good to say don't say anything at all. Wish more moms would have taught that. We might be a happier society. Keep up the great work!
Uploader...it is called a "piperade" pronounced "Pee- pe'- rhad". LOoks ok, but you need to work on your knife skills. However, you do have talent, go to a great cooking school where they will teach you proper french cooking technique. Next time also, use a nice clean white plate. That plate you were using, it looks like you got it from a garage sale.
EXCELLENT!!
Mspendragon72 2 weeks ago
i give up
pop4komet 3 weeks ago
you shouldn't be worried about looking feminine.,... when you're cooking all prejudiced generalizations stop mattering. I'm a women and i do not stereotype... and no i don't believe it makes you feminine to cook..
hakbug 4 weeks ago
I wouldve thought it was more ingredients! Thanks man helped alot :)
jorgeizDShiznit 1 month ago
WHAT IS THE TITLE OF THE SONG IN 4:10 ?
pakel13 1 month ago
If you pause at 5:04 the tomato slice on the far right looks like a sad face.
ELSWJS 1 month ago
is it just me or you actually talk like jesse eisenberg in social network
superfastdfodeoe 1 month ago
the first time i watched the movie , i was asking myself : yummmmm what a delicious recipe ,,,,, but can i make it with ma mum in the kitchen ?? and when i watched the video , my eyes couldnt believe anyyything ,,,,,,, thank u soooo much
JanelleRomeo1995 1 month ago
in the movie, it takes a few min, in this, it take at least 2 hrs?!
Masterdavid1998 1 month ago
nice platting u got there
frubaub 1 month ago in playlist More videos from kitsa42
I made this for my boyfriend and his mother last night and it turned out amazingly! Thank you so much for the video!!!!
Ladyleopard805 1 month ago
Wow! Good job. It's too pretty to eat. Lol
msvii33 1 month ago
I made this for my family once from using your video, it came out awesome and everyone loved it, now I'm making it again. Thanks for putting this up :)
TaylorSwift1OV3 2 months ago
why did you put it in the fridge??? couldnt really understand what you said.... i saw another person serve it the same day..
Emelystrange6669 2 months ago
not bad; get a HD cam :)
dSIGNTEASE 3 months ago
I surprisingly enjoyed the video! :D Good job! Looks yummy!
SheriiLovely 3 months ago
N.Y. Times Confit Byaldi link: nytimes-com/2007/06/13/dining/131rrex-html Note: Replace dashes with dots.
ramree0 3 months ago
GREAT! And it's a VEGAN Ratatouille recipe :P THANKS!
drgatita 3 months ago
What do you think would happen if you added some meat to this? Pepperonis or just chicken?
singlemomtoone 3 months ago
:( Well, I currently dont have an oven at home.. is there any way to cook it other than baking it in an oven?
AmilAsuncion 4 months ago
it looks Delicious! thanks for sharing!
toystorysbiggestfan 4 months ago
Thanks for sharing =D
Your instructions were really clear and easy to follow. Thanks a bunch!
TheNewbCook 4 months ago
Here's the deal: I would only attempt this if I had a professional kitchen at my disposal. An actual French person would never attempt a haute cuisine preparation at home, it just doesn't make sense if you value your sanity. I am more than happy to sacrifice visual presentation and thereby cut the work and fuss by ninety percent. When I'm having friends over, the last thing I want to worry about is whether my vegetable slices are "fanning" properly. Looks like your efforts did pay off!
v0zbox 5 months ago
Can you write me the ingredients? please
lauriblacCkKSkate 5 months ago
Oh por Dios. Yo quiero hacerlo, comer eso! Quisiera tener aunque sea unos subtitulos porque sé algo de inglés, pero ese sr habla demasiado rápido y muchas cosas no le entiendo
alfdisenografico 6 months ago
True.. the sauce was supposed to be purred.
VirusWire10 6 months ago
You are too cute and can cook for me any day!!!!
vpmhp1 6 months ago
Your video is excellent! It's easy to follow and very entertaining! Bravo! :)
rawalla01 6 months ago
really thank´s 4 mexico cheff...
dolphinysea 7 months ago
._. yur supposed to pur'e the sauce
Dtrunit3 7 months ago
i just made this today with this same recipe. it came out perfectly. the dish just isn't that good. and if any of you guys are planning to make this dish don't bother with the vinaigrette at the end. it's disgusting and a waste of time. the vinegar is just too strong and the whole sauce is still just unneeded. I ended up using all of my left over ingredients from this recipe and made spagetti instead and it was much quicker and more delicious than this =]
phantastic91 7 months ago
You made the dish look so easy & yummy to make!
SOPHIElove34 7 months ago
can we change the tomato with meat?
vanessaqd 8 months ago
Great! Just like becoming from the story!
Tiara393 8 months ago
Nice, I don't like cooking but I gonna cook it as soon as possible for my family & friends :) thanks for nice teaching
MahsaKh22 8 months ago
What if you don't like tomatoes
Flarpy123 8 months ago
o my godd fodd happy satisfaction good
clara23141 8 months ago
whats that slicer called??!!!?!?!?!?!? i need it! please please please
xKRiiTiiKaLx 8 months ago
@xKRiiTiiKaLx - It's technically called a mandolin. :) You can find it at just about any housewares store.
kitsa42 8 months ago
Awesome job...
curioushorhey 9 months ago
Don't let the bastards get you down, all the condescending wannabes. I just got done cooking your version of Keller's recipe, and it was pretty damn good. Never cooked ratatouille/confit byaldi before and I appreciate your help. My grandma never had knife skills, etc., but damn if any recipe of hers I tried to cook was ever as good as hers. Isn't that what the movie was trying to tell us (and witchdoctor88)? That anyone can cook? Keep it up and keep on.
may6miracle 9 months ago
@may6miracle - Yeah, that's what it's trying to tell us. I have been entertaining thoughts of revisiting this and doing a "special edition" of sorts. I've gotten better at making it and plating it. :) I thank you for the comments!
kitsa42 8 months ago
Bet the ones in the movies tastes bettah
GlobalAndy 9 months ago
Btw u sound a little like the rat I think remy is his name? Anyways great dish I'm making this tonight can't w8
istarzgirl 9 months ago
i miss linguini and remy.i wish they make another movie of ratatouille
iwannABBIEfamous 9 months ago
Looks good :]
metapixusion 9 months ago
hey can u send me a copy of the recipie by email jrodisawsome@yahoo.com thx
MrJTheater 9 months ago
@MrJTheater - Hey, there. I don't have the recipe on me however, if you Google "Confit Byaldi New York Times", you will find it. :)
kitsa42 8 months ago 3
THAT JAPPANESE EGPLANT IS THE SIKE OF MY D
MrJTheater 9 months ago
Is this really your second video? It was great!!! Thank you very much for sharing this recipe, I've been curious about it ever since I first saw the movie, the recipe is so detailed and well directed, great work!
JGoddess6 9 months ago 5
@JGoddess6 - Technically, my second cooking video. Also my most popular which I did not see coming. :)
kitsa42 8 months ago
Can i substitute the Veg to Fruits? im not much of a veggie lover..
kingwanWhack 10 months ago
looks delicious!
MsEri2009 10 months ago
What temperature did you use to bake it for 2 hours? Is it 275 degrees?
withsong 10 months ago
i wasn't concentrating on what u'r saying.. i just watch and get hungry ^^.. but well impressed..
ikanmajimenagakusei 10 months ago
must be salty....
norman201 10 months ago
Bravo!!! What a nice looking dish. I just have a couple of questions regarding your masterpiece. What is a good substitute for fresh thyme? I live in a country where it is pretty much non-existent. As far as dried Chevril is concerned, would dried parsley, oregano, or basil suffice?
ssj4ahn 10 months ago
You shouldn't be a bachelor!! Good job:-)
jlrobins87 11 months ago
@jlrobins87 - Aw, well as fate and luck would have it, I was married in June. :) I still call it "The Bachelor's Gourmet" because I wanted to show single guys how to make their own stuff. :)
kitsa42 8 months ago 2
I watched probably ten videos of food that CHEFs were serving that looked like cafeteria chow they called ratatouille. I couldn't have asked for a more thorough explanation of exactly what I was looking for, Thanx!
stephenspenguin 11 months ago
theres lot more easier ways to cook ratatouille
Zeeeroou 11 months ago
there lot more is easier ways to cook ratatouille.
Zeeeroou 11 months ago
I refined this recipe a bit to my liking. Instead the olive oil glazing that you did, I took Worcestershire sauce, Soy Sauce and Lemon juice and combined them with thyme, oregano and garlic to make a tangy sauce. Half is added before the dish is cooked, and half is added after it is broiled. Also the bell peppers were roasted with some oregano and thyme to give them some flavor. I used fresh garlic with the tomato & onion mix, as opposed to powdered garlic. 2-3 cloves should work fine.
R3MUS2007 11 months ago
@R3MUS2007 Also I hadn't had any Japanese Eggplant, so I just used yellow and green squash. But I added ground beef in with the salsa mix so that the dish isn't purely vegetarian. Serves 6-8, or lasts one person a week. Bon Appitite!
R3MUS2007 11 months ago
whoa dude u shud come n kook for me lol
lyndalinda23 11 months ago
I love this video, i like the way you prepare this ratatouille, thanks for this good look
lilisar1 1 year ago
thumbs up for the yo vid. you sort of look like that rat in da movie. that seems like a lot of work.
golfmaniac007 1 year ago
i keep searching for ratatouille but all the vids give me some weird recipe!!
your is the only one that looks the same from the moovie
usemoselnitro 1 year ago
wow it's just like the on the movie! nice work :)
kitty6065 1 year ago
Well I'm from Costa Rica, watch your video, followed your instructions and voila!!!! Was FANTASTIC!!! Thanks!!!!
alecr3000 1 year ago
I thought the squash was a banana...
Shinjuko445 1 year ago
how much did u pay that girl in 7:30
joshuajames360 1 year ago
Cleaning your cutting board has nothing to do with the newness or cleanliness of ones cutting board as it should be done after every use anyway. What I am referring to is all the little left over shit from the previous task you finished. Cut herbs, have a damp cloth, wipe down your station then move on to the next thing, finish, and wipe down again.
zsimon21 1 year ago
@zsimon21 - When I got into a relationship, the cutting board I got was ALREADY beat up. Meaning, my (now) wife had stained it prior to me. We've gotten a new one since then and it's just fine. I ALREADY explained that to you, you stubborn ass, but you obviously didn't read it. Neither did you read that the recipe was VERY vague about seasoning ANYTHING AFTER the fact. Now, I KNOW you work at Per Se where you KNOW about what ISN'T written on the paper I have. Let it go...I'm done with you.
kitsa42 1 year ago 10
@zsimon21 faggot get a life
ToillElliot 11 months ago
Thanks for posting this recipe!! I'm trying it tonight! Merci!
imatrat 1 year ago
bon apetit !
ciolea 1 year ago
Oh Je Vous Remercie De M'avoir Appris À Faire Ce Plat , Bon Appetit !
vladekcobyvladivosk 1 year ago
Yeah, I could criticize too (cutting board, the garlic, knife skills, etc. etc.) but if'n there's one thing the Disney movie taught us, it's that ANYONE CAN COOK! This is awesome. Nice editing, too.
witchdoctor88 1 year ago
Great video! The cooking looked great despite what others might think. And either way, what's important is that you take the time to make your own food!
I also really liked the editing. Gahahaha!
Good job.
macNtires 1 year ago
I have to admire how you researched this before you made it. =]
MSxSlushi 1 year ago
Simon 1 thing wat if salt make him sik?
Vernon682 1 year ago
Gonna try this; Im starving...
R3MUS2007 1 year ago
This comment has received too many negative votes show
Your pasta looks horrible. You sauce pasta in the saute pan, you don't just pour it on top. Also you used pre cut garlc, cut your own. And clean your cutting board. Also it's confit(con-fee) not con-fit. Also you forget to season. The peppers before they go in, the tomatoes when you put them in and the cut veg once placed on top of the piperade. Also your knife skill are terrible. Other then that good job, although you should degrease the veg before plating it. Don't feel bad I work at Per Se
zsimon21 1 year ago
@zsimon21 - Hi Simon...I know it's "Con-fee". I did not know and, at this point, I probably don't care. I will end up re-making the vid at some point. 2nd, I am well aware of how you sauce pasta. I like putting it into a pot so I have some room when I toss it. Lastly, I was following the recipe on paper so all the seasoning and cutting is not mentioned. If you'd like to show me yourself to give me some ideas, please do. Yes, I know about the board. I have a new one that I clean regularly. Thanks
kitsa42 1 year ago
@kitsa42 So at this point do you care? If you know how to sauce pasta then why don't you do it. Seasoning is not something you follow on a paper it is something you do. Add onions to the pan, season. Add peppers to the pan, season. Believe me that is the best cooking lesson you'll ever get. SEASON EVERYTHING.
zsimon21 1 year ago
@zsimon21 - ZSimon, you're really starting to chop away at my patience. If you don't like the way I do things, that's fine. You have the right to criticize constructively. However, if you're gonna continue to dictate to me (and others) about my making this dish/my methods/etc, then you will be banned from posting on this board. You've been warned. Consider it your ONLY one.
kitsa42 1 year ago
@zsimon21 Hi, i very rarely comment online on anything, but good for you for working at Per Se.
However we both know it takes years to develop knife skills, and the average cook just does not get the instruction we, and especially you are fortunate enough to get.
Perhaps a video of your own? Could be useful.
oakbubble 1 year ago
@zsimon21 Have you seen Ratatouille? Your comment reminded me of this quote from the movie... "In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so..."
vaballer237 1 year ago 11
@vaballer237 Yes it is easy to criticize, especially when you have more skill. From your precious movie, "the average piece of junk is more meaningful than our criticism designating it so" - A.EGO.
Not this. Thee is nothing meaningful about teaching people improper technique or seasoning(or lack there of, in this case) improperly
zsimon21 1 year ago
@zsimon21 - The comment overrides your criticism. Just about any cooking video I produce is better than your mean-spirited criticism. This isn't the only video I've done. I'm sick and tired of reading your garbage. If you continue to beat me and others up for no good reason, I will ban you from commenting on my page. All you have to do is say the wrong thing.
kitsa42 1 year ago
@zsimon21 Who the fuck cares, it's just food. You end up eating it anyway, christ...
KBoppette 11 months ago
@vaballer237 anton ego's review.
iwannABBIEfamous 9 months ago
Your pasta looks horrible. You sauce pasta in the saute pan, you don't just pour it on top. Also you used pre cut garlc, cut your own. And clean your cutting board. Also it's confit(con-fee) not con-fit. Also you forget to season. The peppers before they go in, the tomatoes when you put them in and the cut veg once placed on top of the piperade. Also your knife skill are terrible. Other then that good job, although you should degrease the veg before plating it. Don't feel bad I work at Per Se
zsimon21 1 year ago
Hey kitsa42! Cool video, I really enjoyed it. Except at 2:00.. Ouch! It always hurts me, when I see someone scraping the cut vegetables from the cutting-board with the cutting edge of the knife (especially if it's a good knive like the santoku you are using, which probably cost a small fortune...). Just turn it around and use the back edge instead; your knife will last much longer... ;-)
You made me hungry, btw! Your confit byaldi looks really delicious...
leungchaan 1 year ago
lol i was thinking, what if you ordered this in the restaurant but you had to spend the night just to wait for the dish to be finished.
goucv 1 year ago
My dad and i are going to make this dish this weekend.
SonicTwins18 1 year ago
This has been flagged as spam show
Please visit youcookworld (dot) (com) and upload all your cooking videos. Cash prizes available for best cooking videos.
eagorn 1 year ago
yummy!!!!
SashaLeeKay 1 year ago
omg can you cook it and fedex it to me? XD
xxKEVZxx 1 year ago
man that looks like a good dish
noman763 1 year ago
omg... so much patience. xD I am too used to cooking things with an half a hour. : P
cooltoonist 1 year ago
Great video editing.
thegoodgeneral 1 year ago
the dish is one thing. I really love how the video is being presented
2006unsw 1 year ago
this is a good meal, if you are a vegetarian. I made this twice, the first time I did it just like this, and the second time I used beef slices or chunks to make it more filling to eat. but it is still good without meat. I like this video
MrScottKramer 1 year ago
cooking for people with adhd. yikes.
dreamynight 1 year ago
@dreamynight hah exactly what I thought
npknhdfrvr 1 year ago
Great vid kitsa42!
Sorry to tell you confit byaldi wasn't created for the movie, nor was it created by chef Thomas Keller.
It was created by Michel Guérard, a great french chef in the 70's... its an awesome dish!!
leoiranzo 1 year ago
Great vid kitsa42!
Sorry to tell you confit byaldi wasn't created for the movie, nor was it created by chef Thomas Keller.
It was created by Michel Guérard, a great french chef in the 70's... its an awesome dish!!
leoiranzo 1 year ago
@leoiranzo - Ah. Thanks for that. :) I meant that this was Keller's version of it. :)
kitsa42 1 year ago
Now... How did the rat in the movie "Ratatouille" make this dish so quick for the food critic? :o?
MsLynneazeLovesGames 1 year ago
Wow! Impressive! Thanks so much for sharing!
bluehoneycomb 1 year ago
you didn't use chives in the dish so it doesn't really make sense to garnish with it
Batmary21 1 year ago
@Batmary21 - You don't use parsley in steak...but I've seen it as a garnish at restaurants when I order a steak.
The dish is ALWAYS garnished with a chive stem. That's how Keller created it.
kitsa42 1 year ago
@Batmary21 oh ok. my teacher would always bug us about garnish
Batmary21 1 year ago
whats the opera song around the begining ?
anime9842 1 year ago
@anime9842 le festin?
Allistar123 1 year ago
I made the Ratatouille it was very good I added red onions to it and it was a big rave at my house thanks for the upload
TheCharmedChef 1 year ago
thanks for the recipe Kitsa
Darkwolf198821 1 year ago
wow,thanks a lot!
margo8777 1 year ago
Comment removed
Rubixmasterr 1 year ago
Hey I just tried this a few days ago but failed really bad, i dunno if its just me but the ratatouille that i made tasted pretty bad (im not a vegie fan) any tips to make it better?
Ishlam 1 year ago
@Ishlam I think that it was possibly the eggplant, its known to have a sort of bitterness, i think that if you want to reduce bitterness, keep your eggplant sliced and sautee the veggie with some salt. thats what i do to keep it from being too bitter.
LizzySkellington 1 year ago
@LizzySkellington thanks
Ishlam 1 year ago
Comment removed
jenduh 1 year ago
@Ishlam If you ever try it again, do this: Slice up the eggplant, then salt the slices generously and put them aside in a bowl for about an hour. Once all the bitter juice is drawn out, rinse the slices in cold water, dry them thoroughly with a paper towel, then use them.
I know for me, stuff like eggplant or radish can ruin a dish because of the bitter aftertaste. That extra bit of prep can really make a difference.
jenduh 1 year ago
@jenduh thanks Jenduh, Im gonna try it again soon
Ishlam 1 year ago
Chervil, not chevril. And also it's not pronounced con-fit, it's pronounced con-fee
chefkoo 1 year ago
@chefkoo - Hey Chef...I actually may remake this video with the audio fixed and the right pronunciations put in and a lot of the dish remade with the correct plating. I got a lot of complaints. :)
kitsa42 1 year ago
@kitsa42 Oh I wasn't complaining. But it would definitely cut down on complaints
chefkoo 1 year ago
@chefkoo - Most definitely. When I have the time to do it, I will remake it.
kitsa42 1 year ago
the pronunciation is of piperade is closer to peep-er-awd
chefkoo 1 year ago
@chefkoo - Yes, thank you. I was already told that by somebody else.
kitsa42 1 year ago
Thank you for going step by step! I am a visual person and this was helpful!
rarecharisma 1 year ago
ty im 13 year old and i made it ty ty for the help you rock!
michael21130 1 year ago
I made this dish a year ago, and I think it would tast a lot better with some meat pieces. what about sausage pieces
MrScottKramer 1 year ago
@MrScottKramer - I could see that. Kinda like an anti-pasta.
kitsa42 1 year ago
what's the herb you put in just after the tomato?? I only get parsley @@thank you!!
vnevivid 1 year ago
@vnevivid - Thyme and a Bay Leaf. :)
kitsa42 1 year ago
This has been flagged as spam show
It's so great ! It looks delicious and its pretty much like the one in teh movie ...
but I dont know if you could write down the ingredients, 'cuz I can't quite understand some of the ingredients you named .. sorry .. I speak inglish but have a problem with vegetable names hahahah XDDD .. grettings from mexico .. and congratulations ..
guatsop 1 year ago
This has been flagged as spam show
It's so great ! It looks delicious and its pretty much like the one in teh movie ...
but I dont know if you could write down the ingredients, 'cuz I can't quite understand some of the ingredients you named .. sorry .. I speak inglish but have a problem with vegetable names hahahah XDDD .. grettings from mexico .. and congratulations ..
guatsop 1 year ago
It's so great ! It looks delicious and its pretty much like the one in teh movie ...
but I dont know if you could write down the ingredients, 'cuz I can't quite understand some of the ingredients you named .. sorry .. I speak inglish but have a problem with vegetable names hahahah XDDD .. grettings from mexico .. and congratulations ..
guatsop 1 year ago
This has been flagged as spam show
Its so great! seems pretty much like the one in the movie :) .. but would you please tell me the name of the ingredients ? .. I dont quite understand some of the ingredients you named.. grettings from mexico :)
guatsop 1 year ago
This has been flagged as spam show
Its so great! seems pretty much like the one in the movie :) .. but would you please tell me the name of the ingredients ? .. I dont quite understand some of the ingredients you named.. grettings from mexico :)
guatsop 1 year ago
Its so great! seems pretty much like the one in the movie :) .. but would you please tell me the name of the ingredients ? .. I dont quite understand some of the ingredients you named.. grettings from mexico :)
guatsop 1 year ago
Now that's what I'm talking about !!
vetkm 1 year ago
i would love to try and make this, but before i do i wanted to ask you a question. would you reccomend putting the sauce in a blender (you know, before i layer the vegetables) this way it's more saucy and less chunky or would you reccomend it as it is?
albertvillareal26 1 year ago
Nice job. I'm not going to talk shit on knife cuts or pronunciation, the point is that I'm sure it tasted great and even better, you took the time to teach people how to do it. I will point out that it may be a good idea to wait to cover the baked biyaldi until it is cool. This will eliminate condensation and it will "set up" better, making it hold together for plating a little better.
Great job!
pfunk49 1 year ago
Superp!!
Ianthe22 1 year ago
oh my. that really looks like the on from the movie! great job boss!
XammLuizz 1 year ago
This looks amazing! I can't wait to try it out. =)
chesirecat0785 1 year ago
the music is perfect for this. it reminds me of the movie ratatouille (cause it was used there, der).
minielephant123 1 year ago
man i hate eggplants, but this dish makes it look so tasty, good job anyways! you just made me drool all over my keyboard.
Garson27881 1 year ago
looks good, but it is pronounced confee not confeet
speak1954 1 year ago
good job!!!!
1doedoe 1 year ago
nice!! im gonna make it today for my girl thanks
Alandinho10 1 year ago
CONFEE.
not canfit.
shit.
theeSHXT 1 year ago
This looks like crap im younq but i can cook way better than that bull .
lovetofights 1 year ago
@lovetofights - Really? I invite you to cook and post your own video, then. In fact, cook this SAME dish and post a video of it.
kitsa42 1 year ago 10
@kitsa42 i was just about to write that same thing.
minielephant123 1 year ago
I would like to see that too =3
iHaveOneArm 1 year ago
@kitsa42 If you look at the way others cook it yu can tell yurs look like crap its not ma fault . nd ill make it qive it time trust itll be 10times better than that crap on this video .!.
lovetofights 1 year ago
@lovetofights - Yeah, the point of the video is to show people they can do it, too. I didn't plate it professionally. It's called "an approximation". If you wanna try and make this dish yourself, be my guest. I challenge you to try it. Until then, you need to watch your mouth. I like constructive criticism but you're really crossing the border with yours. Understand? You make one more stupid remark bashing what I do, I am banning you from this page, got it?
kitsa42 1 year ago
@lovetofights Don't look now, sir, but there's one too many arrogant schmucks in here, and I think it's you.
MagicEmperor 1 year ago
^__^ then prove it maestro if true then i shall tip my toque to you as I am a culinary artist in training
iHaveOneArm 1 year ago
Your video is great. My newness to utube shows because all I keep finding are rude comments. So everyone really are critics. Or, maybe they have no life so they pick on every detail of others to make themselves seem significant. Like to see what these pessimistic know-it-all could do. If you have nothing good to say don't say anything at all. Wish more moms would have taught that. We might be a happier society. Keep up the great work!
cafecrazy1 1 year ago
practice your techniques more,and understanding of cuisine prep, but good job=]
snareandnljy 1 year ago
5 stars man 5 stars:O you should go tu cuisine university for that talent you have :D
ShaolinMonk812 1 year ago
mmmm que rico!
MrAlvin66 2 years ago
mmmmmmm...ratatouille.....
djawolodjo666 2 years ago
Thanks! :)
kitsa42 2 years ago
i'm so going to try this. i love cook so this look fun to make,and i love cutting up veggys. i'm awsome with a knife too.
jenene84 2 years ago
Uploader...it is called a "piperade" pronounced "Pee- pe'- rhad". LOoks ok, but you need to work on your knife skills. However, you do have talent, go to a great cooking school where they will teach you proper french cooking technique. Next time also, use a nice clean white plate. That plate you were using, it looks like you got it from a garage sale.
Cabocoleman 2 years ago