tag:blogger.com,1999:blog-32801812.post7634963579921940201..comments2024-01-14T00:24:52.321-08:00Comments on Chubbypanda.com - Restaurant Reviews and Original Recipes: Ratatouille (Confit Byaldi) - [Cooking]Chubbypandahttp://www.blogger.com/profile/12930326230203564199noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-32801812.post-49597066073945158642011-07-27T07:49:30.221-07:002011-07-27T07:49:30.221-07:00This recipe was delicious!! Thank you Chubby panda...This recipe was delicious!! Thank you Chubby panda!! I actually served it over some parmesean polenta to soak up the extra sauce. YUMMAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-32801812.post-78414911419312730092010-08-22T13:59:34.623-07:002010-08-22T13:59:34.623-07:00thank you so much for the easy steps i made this d...thank you so much for the easy steps i made this dish today for lunch and it came out so good. my son kenneth has been asking for me to make this dish since we have seen the movie and im glad i did we all loved it.Unknownhttps://www.blogger.com/profile/01742797474503369646noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-26007789462692465552010-07-30T13:47:28.531-07:002010-07-30T13:47:28.531-07:00I made this last night and it was so delicious! I ...I made this last night and it was so delicious! I doubled the recipe to make sure I would have enought for everyone and by the end of the night it was all gone, everyone had several helpings :) Thanks for the great recipe!<br /><br />http://i34.photobucket.com/albums/d149/bowiebaby/Food024.jpgAmandapandanoreply@blogger.comtag:blogger.com,1999:blog-32801812.post-22620613091962157022010-07-30T13:38:29.914-07:002010-07-30T13:38:29.914-07:00I made this last night and it was so delicious! I ...I made this last night and it was so delicious! I doubled the recipe to make sure I had enough food and there was nothing left at the end of the night, everyone had at least two helpings. Thanks for the great recipe!<br /><br />http://i34.photobucket.com/albums/d149/bowiebaby/Food024.jpgAmandapandanoreply@blogger.comtag:blogger.com,1999:blog-32801812.post-36949213481080459892010-06-18T19:46:54.113-07:002010-06-18T19:46:54.113-07:00I just made your recipe tonight and it was great! ...I just made your recipe tonight and it was great! It was the tastiest version of ratatouille I've ever tried. I also couldn't get the wine to light, but I just kept on going and the taste was just fine. I used black olives because they were the only ones I had handy (the horror). I have enough leftover sauce to make the dish again on Sunday for my Dad! Thanks.Angeliquehttps://www.blogger.com/profile/07882034662893580306noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-43686680077898058222010-05-22T10:35:25.167-07:002010-05-22T10:35:25.167-07:00Good and healthy way of cooking vegetables. I love...Good and healthy way of cooking vegetables. I love it.Hostesshttp://www.admind.ro/hostess.htmlnoreply@blogger.comtag:blogger.com,1999:blog-32801812.post-74204300012944283822010-05-07T20:12:03.186-07:002010-05-07T20:12:03.186-07:00Oh look at this post mouth and flowing ... Very co...Oh look at this post mouth and flowing ... Very cool all written and beautiful pictures. Insanely glad I stumbled on your blog!Qwertyloadhttp://qwertyload.comnoreply@blogger.comtag:blogger.com,1999:blog-32801812.post-11405181119424925912010-05-05T00:21:17.217-07:002010-05-05T00:21:17.217-07:00Is the some recipe like the animation one?Is the some recipe like the animation one?verifiedhttp://www.realtorrentz.comnoreply@blogger.comtag:blogger.com,1999:blog-32801812.post-83622694566916613922010-05-03T02:04:05.712-07:002010-05-03T02:04:05.712-07:00great recipies i will definetelly try some.great recipies i will definetelly try some.Titohttp://cool-videos-4u.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-32801812.post-23253391679274764772010-03-15T05:39:13.220-07:002010-03-15T05:39:13.220-07:00This is an awesome recipe and am glad i found it. ...This is an awesome recipe and am glad i found it. Am gonna try it on my husbands birthday.<br />CheersJennyhttp://www.4xindia.comnoreply@blogger.comtag:blogger.com,1999:blog-32801812.post-62011476118945408722010-01-25T14:10:53.583-08:002010-01-25T14:10:53.583-08:00Made this recipe for a dinner party. It was absolu...Made this recipe for a dinner party. It was absolutely delicious!!! I would definitely make this again and again. Somewhere between the grocery store and my car I lost my red peppers, and I used a mixture of Kalamata olives and Sicilian green olives. I also doubled the sauce and froze it. This way I can make it again with out all the waiting. Although I would recommend quadrupling it and freezingUnknownhttps://www.blogger.com/profile/08072896893862446911noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-55097578556815354832010-01-11T18:06:26.456-08:002010-01-11T18:06:26.456-08:00AnnamarieCFCD,
Whoops. This reply is a bit late,...AnnamarieCFCD,<br /><br />Whoops. This reply is a bit late, but here goes. I'd bake it ahead of time and warm it in the oven. If you prep the ratatouille ahead of time but don't cook it, the salt in the sauce will pull out moisture from the vegetables and may make the final product wetter than you'd like.<br /><br />Anonymous,<br /><br />Thanks for letting me know. I've tried Chubbypandahttps://www.blogger.com/profile/12930326230203564199noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-15505205176380433962010-01-11T11:50:45.668-08:002010-01-11T11:50:45.668-08:00Hello, I just happen to doing some googleling in s...Hello, I just happen to doing some googleling in search of this recipe and your discription is by far the best I have seen. I have seen the movie 5 x's, (If you count watching it the other night with my granddaughter). I would like to know, however, if there is something else I can use in place of the wine and get the same consistency.<br />Thanks for the detailed pictures.happy personhttps://www.blogger.com/profile/14470838988834732268noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-16271848126578170112009-10-24T18:02:27.768-07:002009-10-24T18:02:27.768-07:00Hey, thanks for this... I'm trying to cook up ...Hey, thanks for this... I'm trying to cook up the recipe for my daughter right now :)<br /><br />BTW, I clicked on the lower pic of the final dish and Norton reported the following problem...<br /><br />Viruses (what's this?) <br />Threats found: 1<br />Here is a complete list: <br /><br />Threat Name: Downloader <br />Location: http://pics.livejournal.com/hanominous/pic/0000pebz <br Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32801812.post-28883339795016222742009-10-24T09:29:18.702-07:002009-10-24T09:29:18.702-07:00I am having a dinner party tomorrow night and I wa...I am having a dinner party tomorrow night and I was going to make the Ratatouille today. Should I bake it for a little while or all the way and then pop it back in the over to finish cooking or warm tomorrow night before serving it? Will it make a difference in the flavors and textures if it sits in the fridge for a day? <br />Any suggestions? <br />Thanks<br />ACFCDAnnamarieCFCDnoreply@blogger.comtag:blogger.com,1999:blog-32801812.post-16013966659738516112009-09-06T10:03:15.389-07:002009-09-06T10:03:15.389-07:00Malcolm,
The wine used in the pictures for this r...Malcolm,<br /><br />The wine used in the pictures for this recipe was Epicuro's Salice Salentino.<br /><br />http://artisanwine.blogspot.com/2008/07/epicuro-salice-salentino-2003.html<br /><br />However, I usually use whatever dry red wine strikes my fancy at the time. I've never had a problem getting any of them to ignite using the method described in the recipe, unless it's a wine Chubbypandahttps://www.blogger.com/profile/12930326230203564199noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-68820185960794783592009-09-05T23:23:43.284-07:002009-09-05T23:23:43.284-07:00hi there my name is malcolom. i have tried making ...hi there my name is malcolom. i have tried making your ratatouille but the wine i used didnt ignite. i was wondering if you could tell me which wine you used?<br />my email is malcolm_p@windowslive.com thanks.Malcolmnoreply@blogger.comtag:blogger.com,1999:blog-32801812.post-56828054858240254812009-08-27T14:03:08.904-07:002009-08-27T14:03:08.904-07:00Traci,
Glad you enjoyed it. The amount of olives...Traci,<br /><br />Glad you enjoyed it. The amount of olives to add should vary based on the saltiness of the types of olive being used and also personal preference. I hope you find the right balance! =)<br /><br />- CPChubbypandahttps://www.blogger.com/profile/12930326230203564199noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-89209792291855551782009-08-26T18:45:32.991-07:002009-08-26T18:45:32.991-07:00Made this tonight for dinner....Loved it! Only put...Made this tonight for dinner....Loved it! Only put in 1/4 of the olives and it was still a bit salty for my taste, but other than that...divine! Especially the presentation, much more beautiful than other recipes out there! Thanks for the beautiful step by step. Next time I think I'll pack the veges a little tighter, so I can have more! :)Tracihttps://www.blogger.com/profile/05493507475899066004noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-74355646098316729232009-08-07T15:58:50.541-07:002009-08-07T15:58:50.541-07:00Michelle,
The higher the cooking heat you use, th...Michelle,<br /><br />The higher the cooking heat you use, the easier it will be to light the wine. The liquid should still be bubbling briskly when you apply the flame. Also, most of the wine vapors will escape from the outer edges of the sauce. Lighting there, as opposed to the center, will increase the odds of success.<br /><br />However, lighting the wine isn't required for this dish. Chubbypandahttps://www.blogger.com/profile/12930326230203564199noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-22782533581460134952009-08-01T15:20:15.129-07:002009-08-01T15:20:15.129-07:00Hi, I found your recipe by following the pictures,...Hi, I found your recipe by following the pictures, and made it the other night. I did have a bit of trouble, and was hoping for your advice. I couldn't get the wine to light on fire. I ended up reducing it for awhile, and it turned out very tasty in the end, but I'm hoping for some tips for the next time I make it. Thanks for sharing such wonderful recipes! :)Michellehttps://www.blogger.com/profile/16079126629967184563noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-72828085538123685482009-05-03T23:46:00.000-07:002009-05-03T23:46:00.000-07:00Anon,
Yes, but keep an eye during baking. The th...Anon,<br /><br />Yes, but keep an eye during baking. The thickness/thinness of the vegetables will affect cooking time. If the vegetables are too thin, they'll cook down into mush if left in for too long.<br /><br />- CPChubbypandahttps://www.blogger.com/profile/12930326230203564199noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-12492534438730315252009-05-03T13:37:00.000-07:002009-05-03T13:37:00.000-07:00can you slice the vegtables a little thinner or do...can you slice the vegtables a little thinner or do they have to be that thick...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32801812.post-1132925450437271592008-02-03T09:23:00.000-08:002008-02-03T09:23:00.000-08:00njasprt,Nice catch! The garlic should go in with ...njasprt,<BR/><BR/>Nice catch! The garlic should go in with the rosemary. I've added that step into the instructions. Thanks for noticing it was missing.<BR/><BR/>I prefer to go with all green olives, since I enjoy their sharper, grassy flavor. However, I've had success using other olives including Kalamata, which adds a dark earthiness to the sauce. It's really up to you. Most recipes are Chubbypandahttps://www.blogger.com/profile/12930326230203564199noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-53920773457720424342008-02-03T03:08:00.000-08:002008-02-03T03:08:00.000-08:00I made this last night and we all absolutely loved...I made this last night and we all absolutely loved it. While cooking I had a few questions, such as when is the garlic added in? I assumed it should go in with the aromatics. What type of olives? I ended up using 3/4 kalamata and 1/4 green. The sauce turned out wonderful and next time I will double the recipe and freeze some. I can think of so many other uses for it (on top of baguette Anonymousnoreply@blogger.com