Comments on: Lulu’s Ratatouille (and the benefits of elbow grease) http://constableslarder.com/2009/08/lulus-ratatouille-and-the-benefits-of-elbow-grease/ Cooking rustic comfort food recipes from France, America and around the world. Sat, 07 Jan 2012 16:43:00 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Large Pot http://constableslarder.com/2009/08/lulus-ratatouille-and-the-benefits-of-elbow-grease/comment-page-1/#comment-4260 Large Pot Thu, 07 Oct 2010 12:18:00 +0000 http://constableslarder.com/?p=1039#comment-4260 That's the great article! I just pass 'n read it, two thumbs up! ;) That’s the great article! I just pass ‘n read it, two thumbs up! ;)

]]> By: IT’S THE RIGHT THING | popcorn plays http://constableslarder.com/2009/08/lulus-ratatouille-and-the-benefits-of-elbow-grease/comment-page-1/#comment-4246 IT’S THE RIGHT THING | popcorn plays Sat, 21 Aug 2010 03:06:50 +0000 http://constableslarder.com/?p=1039#comment-4246 [...] brainstorming, cooking, and consumption. We’re always scheming about what to cook next — Richard Olney’s cold ratatouille, cheeseburgers on the grill ala Clyde Commons, Smitten Kitchen’s blueberry boy bait — so [...] [...] brainstorming, cooking, and consumption. We’re always scheming about what to cook next — Richard Olney’s cold ratatouille, cheeseburgers on the grill ala Clyde Commons, Smitten Kitchen’s blueberry boy bait — so [...]

]]> By: matt http://constableslarder.com/2009/08/lulus-ratatouille-and-the-benefits-of-elbow-grease/comment-page-1/#comment-4010 matt Mon, 24 Aug 2009 17:51:45 +0000 http://constableslarder.com/?p=1039#comment-4010 OH YEAH! Love Ratatouille. Hate it when people try and tart it up into haute cuisine. You are right, it does seem like a little more time spent on a ratatouille, the better it becomes. Fantastic job mate, I just love this kind of food, and yours looks perfect. OH YEAH! Love Ratatouille. Hate it when people try and tart it up into haute cuisine. You are right, it does seem like a little more time spent on a ratatouille, the better it becomes.

Fantastic job mate, I just love this kind of food, and yours looks perfect.

]]> By: Giff http://constableslarder.com/2009/08/lulus-ratatouille-and-the-benefits-of-elbow-grease/comment-page-1/#comment-4009 Giff Mon, 24 Aug 2009 12:12:52 +0000 http://constableslarder.com/?p=1039#comment-4009 Linda: I need to eat ratatouille at a bistro in Provence! have not been to the south of France in my adulthood and I'm hoping to change that soon. Claire: pfffft. Ce n'est pas Francais, eh! The Japanese eggplant was pale and young and tender with barely any seeds and a skin you could leave on, rather than have to peel to remove bitterness. So good! ;-) Linda: I need to eat ratatouille at a bistro in Provence! have not been to the south of France in my adulthood and I’m hoping to change that soon.

Claire: pfffft. Ce n’est pas Francais, eh! The Japanese eggplant was pale and young and tender with barely any seeds and a skin you could leave on, rather than have to peel to remove bitterness. So good! ;-)

]]> By: Colloquial Cook http://constableslarder.com/2009/08/lulus-ratatouille-and-the-benefits-of-elbow-grease/comment-page-1/#comment-4008 Colloquial Cook Mon, 24 Aug 2009 11:35:50 +0000 http://constableslarder.com/?p=1039#comment-4008 AAAAAAAAAAAAHHHHHHHHHHHHHHH! Japanese eggplant in ratatouille!!! [faint] Do you have any idea how much I kicked Stéphane in the butt for doing that? Ok, you're spared because it's your first time. Plus it looks super delicious :-) AAAAAAAAAAAAHHHHHHHHHHHHHHH! Japanese eggplant in ratatouille!!!

[faint]

Do you have any idea how much I kicked Stéphane in the butt for doing that? Ok, you’re spared because it’s your first time. Plus it looks super delicious :-)

]]> By: ciaochowlinda http://constableslarder.com/2009/08/lulus-ratatouille-and-the-benefits-of-elbow-grease/comment-page-1/#comment-4007 ciaochowlinda Mon, 24 Aug 2009 00:22:31 +0000 http://constableslarder.com/?p=1039#comment-4007 I agree with you on making ratatouille. After years of eating an ordinary version, I was transported to a whole different level of ratatouille when I ate it at a bistro in Provence. Since then, I figured out that it really does make a difference if you saute all the ingredients separately, so they get caramelized, rather than steamed, in the mass of veggies. I agree with you on making ratatouille. After years of eating an ordinary version, I was transported to a whole different level of ratatouille when I ate it at a bistro in Provence. Since then, I figured out that it really does make a difference if you saute all the ingredients separately, so they get caramelized, rather than steamed, in the mass of veggies.

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