Comments on: Ratatouille a la Marketman http://www.marketmanila.com/archives/ratatouille-a-la-marketman A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Feb 2012 06:10:52 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: jeff http://www.marketmanila.com/archives/ratatouille-a-la-marketman/comment-page-1#comment-50326 jeff Thu, 09 Aug 2007 13:58:46 +0000 http://www.marketmanila.com/archives/ratatouille-a-la-marketman#comment-50326 i love the way REMY presented its ratatouille.. using slices insteds of cubes.. galing.. i love the way REMY presented its ratatouille.. using slices insteds of cubes.. galing..

]]> By: lee http://www.marketmanila.com/archives/ratatouille-a-la-marketman/comment-page-1#comment-50275 lee Thu, 09 Aug 2007 06:53:35 +0000 http://www.marketmanila.com/archives/ratatouille-a-la-marketman#comment-50275 namit... namit…

]]> By: Apicio http://www.marketmanila.com/archives/ratatouille-a-la-marketman/comment-page-1#comment-50206 Apicio Wed, 08 Aug 2007 21:48:09 +0000 http://www.marketmanila.com/archives/ratatouille-a-la-marketman#comment-50206 A reader’s request was answered by Gourmet magazine in their May 1999 issue, page 134 for the recipe of Eggplant, zucchini, red pepper and parmesan torte. It asks for Italian eggplant but I substituted the tastier Asian ones. Though within the marshalling skill required for assembling ratatuille to which it is a close relative, I guess it is a city cousin offering an even more carefully tended appearance and taste. The separate cooking of the several elements of ratatuille reminds me of certain Spanish dishes which share the same Mediterranean approach to cooking with Provence. Your pictures are particularly vivid as usual. Now no amount of styling artifice can achieve that. A reader’s request was answered by Gourmet magazine in their May 1999 issue, page 134 for the recipe of Eggplant, zucchini, red pepper and parmesan torte. It asks for Italian eggplant but I substituted the tastier Asian ones. Though within the marshalling skill required for assembling ratatuille to which it is a close relative, I guess it is a city cousin offering an even more carefully tended appearance and taste.

The separate cooking of the several elements of ratatuille reminds me of certain Spanish dishes which share the same Mediterranean approach to cooking with Provence.

Your pictures are particularly vivid as usual. Now no amount of styling artifice can achieve that.

]]> By: Lightheaded http://www.marketmanila.com/archives/ratatouille-a-la-marketman/comment-page-1#comment-50179 Lightheaded Wed, 08 Aug 2007 18:28:37 +0000 http://www.marketmanila.com/archives/ratatouille-a-la-marketman#comment-50179 I'm not too fond of vegetables but the picture sure likes a yummy blend of vegetables I could eat. Except I don't know what a zucchini is, in Tagalog. It looks related to <i>pipino</i> though. I’m not too fond of vegetables but the picture sure likes a yummy blend of vegetables I could eat. Except I don’t know what a zucchini is, in Tagalog. It looks related to pipino though.

]]> By: chris http://www.marketmanila.com/archives/ratatouille-a-la-marketman/comment-page-1#comment-50144 chris Wed, 08 Aug 2007 14:14:19 +0000 http://www.marketmanila.com/archives/ratatouille-a-la-marketman#comment-50144 Mila, your comment reminded me of my chef-friend's gripe that manila restaurants tend to undercook vegetables- yes you read that right! Funny that there rarely seems to be a middle ground in Manila restos, either you get hard and crunchy (which, in my opinion, is acceptable only with crudites but not properly cooked veggies) or more commonly, soft and mushy. Mila, your comment reminded me of my chef-friend’s gripe that manila restaurants tend to undercook vegetables- yes you read that right! Funny that there rarely seems to be a middle ground in Manila restos, either you get hard and crunchy (which, in my opinion, is acceptable only with crudites but not properly cooked veggies) or more commonly, soft and mushy.

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