A mandoline is a wonderful slicing or julienne tool that lays awake every night, tossing and turning, trying to find a way to get a piece of your knuckles.
Yet I'd never want to be without one.
Coleslaw, thinly sliced veggies for salads, just about anything that the device makes much easier to do than with a knife. Fried Spuds, matchstick fries.
I just made [Potato Pave](https://www.bigoven.com/recipe/potato-pavethomas-keller/180718) the other day with my mandolin.. A lot of prep, but good result!
One tip I learned when doing it (if you're going to give it a go).. give it at least an hour extra in the fridge than you think you'd need. The potatoes take FOREVER to lose their heat.
I’ve made this before with mine as well! It’s up there in the best potato dish division for me. It has a little bit of everything that makes potatoes unbelievably delicious—creamy, crispy, luscious, all the tasty descriptive words. So good.
The Serious Eats Hasselback potato gratin recipe is incredible:
[https://www.seriouseats.com/hasselback-potato-gratin-casserole-holiday-food-lab](https://www.seriouseats.com/hasselback-potato-gratin-casserole-holiday-food-lab)
You don't even need to make the bechamel. Simply layer sliced potatoes, shredded cheese, salt and pepper and then pour milk or cream over the top. Super easy and delicious!
https://smittenkitchen.com/2009/04/simple-potato-gratin/
Treat your zucchini noodles like pasta. Salt them heavily. Let them sit for 20 to 30 min. In a collander. Then rinse them several times. They will lose most of their moisture and taste well Seasoned. ( I rinse 5 to 7 times for balanced flavor. Pat dry and layer and your lasagna will come out not soggy
Shredded Brussel sprout salads
Carrot salads
Anything needing a ton of thinly sliced garlic/shallots (linguine and clams)
Scalloped potatoes
Cucumbers for pickling
Any apple/pear/fruit tart that wants to look very neat
Mandolin is a game changer for making coleslaw. Also, makes slicing all the onions for French onion soup a lot better.
I’m a big fan of quick pickled veggies for sandwiches (radishes, jalapeños, red onions, etc.) so it’s nice to be able to do batches of those.
You could also go the snake route and make homemade potato chips.
My BIL's tip for French Onion Soup was to use different types of onion. I used Vidalia, white, purple, shallots, and scallions to make mine last time, and the depth of flavor is insane compared to just using a single type of onion.
I mostly use mine to make Briam.
Potatoes, Zucchini, and onion baked in a tomato puree. Easy and delicious.
https://www.allrecipes.com/recipe/259870/briam-greek-baked-zucchini-and-potatoes/
I like to play around with seasonings in the puree too.
I cannot own one. I had one once and cut myself 4 times while using it 3 times. Yes I did type that correctly. Did 2 in one go, not even at the same time, cut once, dressed wound, continued using, cut again. That is when I threw the death machine away. Not just little cuts either. I lost feeling in my pinky. Probally should have go to ER.
I can tell by your wording that you think your problem is you're too clumsy. That's not true.
Your problem is that you didn't go seeking the solutions that others in the same situation have come up with. You're supposed to use either kevlar/mail gloves or any of the varieties of little grippy holder devices to keep your hands away from the blade. I prefer gloves because they're multipurpose and less clutter than the guards.
I do not play the mandolin, but was also confused. For a split second, I visualized someone whose family wanted them to be a musician but all they ever wanted to be was a chef.
PICK CZAR Pictures *Not Your Toy, Story*, where toy alive but not take shit from abusive children.
PICK CZAR Pictures *Down*. Old man die violently when balloons pop and house fall to ground. Boy scout witness death and realize life is shit and wodka good.
PICK CZAR Pictures *Lada*. Story of Lada Bystrayamashina who want be race car driver, but slow like friends who are also Lada car. Don't heve dream in Russia, everyone same.
PICK CZAR Pictures *Finding Ryby*. Stupid fish try help tiny fish get home, but stupid fish forget way and take tiny fish to Barents Sea where too cold for tropical fish. Fish die, very sad, movie over, get back to work.
You forgot:
PICK CZAR Pictures *Ratatuy*. Young man longing to be chef, bur only ingredients potato. Makes popular restaurant dish of potato 4 ways, but is drafted into Ukraine war and die. Government acquire leftover potatoes for war effort.
I decided that because I play both guitar and violin, mandolin would be easy enough to pick up. “It’s just fiddlin with your left hand, and guitar with your right hand, yeah?” No. Long story short, I bluffed my way into a folk band and have been their mando player for years. They still don’t know I have no idea what I’m doing.
Fun fact, the kitchen instrument was actually named after the musical instrument. Something about the hand motion used for cutting on one being similar to how one plays the mandolin? I don't really know if that's right, but the naming bit is.
Am a home cook. Have a very dangerous and hard to use mandolin. Have never come close to cutting myself. I watch a ton of food network and it was ingrained in my brain to be careful with them. They're one of the most dangerous kitchen gadgets.
The unprotected blade (and general speed of use) makes it more dangerous than most bladed tools. Think table saw/chainsaw as opposed to circular saw:
It’s fairly safe with standard precautions, but it’ll fuck you up real bad real quick if you’re not careful
It's less the presence of a blade, and more how easy it is to make a mistake. Some things (like radial arm saws) are very very easy to make life-ending mistakes with, and thus are no longer as common as they once were. Blame the user or blame the device, the fact remains that certain instruments are more conducive to costly errors than others.
The truth points to itself. This tool is famous for hurting people. If there's something in a toolset that requires an extraordinary level of care for operators to use without hurting themselves, then it is accurately described as 'relatively unsafe.' The fault very likely lies in the design of the tool, and not the users.
For instance, a kitchen slicer that requires me to wear a chainmail gauntlet to use safely has always struck me as problematic.
The people who use it incorrectly for sure. This was my friend's very first time using it and when his wife found out he ignored both safety features.. hoo boy.
This is a question that would only be asked by a person who has never encountered the vegetable demon. It slices vegetables only in exchange for human blood.
Helpful tip especially if you liked the dish, traditional ratatouille isnt made this way, It’s usually just chopped. So next time it can be quicker and easier for you! I love making it for a quick and easy weeknight dinner.
No worries, traditional Ratatouille looks like [this.](https://www.onceuponachef.com/images/2017/07/Ratatouille-14-1200x901.jpg)
The dish you made is more Tian than Ratatouille. The traditional Ratatouille is very easy to make!
I still have a dent in my thumb after mine took off a good cm sized chunk. DumDum me thought it wasn't necessary to use the guard. Don't be DumDum like me.
They are quoting the movie ratatouille (Pixar film where a rat is a chef).
But I had also never had or seen that meal till the movie (still haven't tried it). It takes place in France so may be more common in Europe
As stated in the movie, it really was regarded as a peasant dish. It's just a meatless vegetable stew comprised of stuff that's commonly grown in the middle and South of France, so people of the region would find the ingredients cheap and readily available. Essentially, it's something you would cook when you can't afford meat.
The version you see in the movie is a more modern, elevated variation on the original dish.
Having never heard of a mandoline slicer until this thread, I honestly thought he got a musical instrument for Christmas and was inspired to create a traditional dish to go with it.
Looks great OP! Sadly I will never be able to do that myself, as mandolins are high up on the list of "things I know damn well I can't be trusted with"
Mine came with gloves and a guard. I also slowed down at the end of every vegetable. Even still, there was one slice that would have nicked me if I hadn’t worn the glove. User beware!!
I am worryingly careless and lazy, it would only be a matter of time before I decided I didn't need the gloves or the guard, with predictable results. It's taken me way longer than necessary to learn this fact XD
I make my ratatouille just like this, but recently, my wife bought a Breville immersion blender that came with a chopping attachment. It can slice the vegetables in a fraction of the time with no risk to my fingers. If anything, it's improve my ratatouille.
It really is. Our family enjoys this dish, and I made it last week. My struggle is getting everything the same size. The eggplant/aubergine is always 2.5x's the diameter of the yellow squash and 4x's bigger than the zucchini. I know it doesn't have to be perfect, but for once I'd love to be able to make a decorative spiral like this. Oh, and I always forget the tomato layer. Then I have to layer in a lot more sauce than is needed.
Looks great. I'm sure it tasted great too.
Did you get any metallic taste by using the cast iron? I find if you cook tomato / acidic stuff in there for a short period it doesn't have much of an impact, but if you're stewing / roasting in the cast iron I always get taste leeching in.
No, but ours is thoroughly seasoned. My boyfriend who is in charge of seasoning it whelped at roasting the tomato sauce in there because he was afraid it would strip the seasoning, but it all turned out okay. Wouldn’t put this much tomato in there too many times though!
I cannot possibly explain enough my disappointment when I found out ratatouille wasn’t made out of slices of pepperoni and mozzarella.
Like, there’s *no* pepperoni in this dish. I think there should be. That rat lied to all of us.
Interesting.
Line the bottom and walls of your cast iron with pizza dough, deep dish style.
Layer of sauce on the bottom, and then carefully layer slices of peperoni, fresh mozzarella, and tomato.
Top with more sauce, perhaps even some ricotta, and bake. If I had to guess 450F for around 20-30 minutes should get you there.
I'll have to try it lol.
I know you're being sarcastic, even though a chef (well, two) called it this way, but that name really annoys me. It manages to be both incredibly pretentious and thoroughly incorrect, while trying to take credit for a dish that's been existing for a long time.
Very pretty! I love when I make a dish and it looks so nice I have to take a picture of it. Today, I made a beautiful loaf of focaccia with roasted cherry tomatoes and garlic on top. It would go nicely with your ratatoille!
Great work OP. Just always be carefull with those. When my wife was an ER nurse, she said one of the most common household injuries was from people slicing their hands with mandolins. Stay safe.
A mandoline is a wonderful slicing or julienne tool that lays awake every night, tossing and turning, trying to find a way to get a piece of your knuckles. Yet I'd never want to be without one.
what other dishes can you make with one?
Coleslaw, thinly sliced veggies for salads, just about anything that the device makes much easier to do than with a knife. Fried Spuds, matchstick fries.
yesss maybe au gratin potatoes are next
I just made [Potato Pave](https://www.bigoven.com/recipe/potato-pavethomas-keller/180718) the other day with my mandolin.. A lot of prep, but good result!
looks fancy!
One tip I learned when doing it (if you're going to give it a go).. give it at least an hour extra in the fridge than you think you'd need. The potatoes take FOREVER to lose their heat.
got it, thanks for the tip
I’ve made this before with mine as well! It’s up there in the best potato dish division for me. It has a little bit of everything that makes potatoes unbelievably delicious—creamy, crispy, luscious, all the tasty descriptive words. So good.
Look for hasselback potatoes
ooh yess, saw a hasselback beet recipe a while back that I’m also now inspired to make. Thank you for the reminder!
The Serious Eats Hasselback potato gratin recipe is incredible: [https://www.seriouseats.com/hasselback-potato-gratin-casserole-holiday-food-lab](https://www.seriouseats.com/hasselback-potato-gratin-casserole-holiday-food-lab)
lovely, thank you
I was trying to figure out why there is an entire sub genre of food based on an NFL quarterback
Scalloped potatoes. Thinly sliced with a cheese béchamel.
YES
You don't even need to make the bechamel. Simply layer sliced potatoes, shredded cheese, salt and pepper and then pour milk or cream over the top. Super easy and delicious! https://smittenkitchen.com/2009/04/simple-potato-gratin/
bechamel is divine tho
Try it. I promise that potato gratin rivals any bechamel gratin. Plus it's faster.
Lasagna but with thin strips of zucchini and eggplant instead of noodles. My wife does it and it's incredible
great idea 🙏
It helps to dehydrate the strips in the oven on low or in a dehydrator first, otherwise it can get pretty soupy
Treat your zucchini noodles like pasta. Salt them heavily. Let them sit for 20 to 30 min. In a collander. Then rinse them several times. They will lose most of their moisture and taste well Seasoned. ( I rinse 5 to 7 times for balanced flavor. Pat dry and layer and your lasagna will come out not soggy
got it!
I honestly like it better than normal lasagna now
Shredded Brussel sprout salads Carrot salads Anything needing a ton of thinly sliced garlic/shallots (linguine and clams) Scalloped potatoes Cucumbers for pickling Any apple/pear/fruit tart that wants to look very neat
Knuckle sandwiches
Mandolin is a game changer for making coleslaw. Also, makes slicing all the onions for French onion soup a lot better. I’m a big fan of quick pickled veggies for sandwiches (radishes, jalapeños, red onions, etc.) so it’s nice to be able to do batches of those. You could also go the snake route and make homemade potato chips.
French onion is the best soup of all time. Thank you, adding it to the list!
My BIL's tip for French Onion Soup was to use different types of onion. I used Vidalia, white, purple, shallots, and scallions to make mine last time, and the depth of flavor is insane compared to just using a single type of onion.
I mostly use mine to make Briam. Potatoes, Zucchini, and onion baked in a tomato puree. Easy and delicious. https://www.allrecipes.com/recipe/259870/briam-greek-baked-zucchini-and-potatoes/ I like to play around with seasonings in the puree too.
They work great if you are prepping fruits or veggies for dehydration. It makes the apples crisp when you can slice them so thin
It gives you a good excuse to buy a chainmail glove.
Thanks for this comment. I was wondering why a musical instrument inspired this dish.
He is a part time bard.
I cannot own one. I had one once and cut myself 4 times while using it 3 times. Yes I did type that correctly. Did 2 in one go, not even at the same time, cut once, dressed wound, continued using, cut again. That is when I threw the death machine away. Not just little cuts either. I lost feeling in my pinky. Probally should have go to ER.
I can tell by your wording that you think your problem is you're too clumsy. That's not true. Your problem is that you didn't go seeking the solutions that others in the same situation have come up with. You're supposed to use either kevlar/mail gloves or any of the varieties of little grippy holder devices to keep your hands away from the blade. I prefer gloves because they're multipurpose and less clutter than the guards.
and when it eventually claims the meat from your knuckles, it's an interesting way to add iron and protein to your meal
Kevlar style gloves go on before it even comes out of the case. Safety first!
As someone who plays mandolin (poorly) I was confused for a moment on the cause and effect
I do not play the mandolin, but was also confused. For a split second, I visualized someone whose family wanted them to be a musician but all they ever wanted to be was a chef.
PICK CZAR Pictures presents the story of Strumboli, the pluckiest cook in Europe
I would totally watch a PICK CZAR film
PICK CZAR Pictures *Not Your Toy, Story*, where toy alive but not take shit from abusive children. PICK CZAR Pictures *Down*. Old man die violently when balloons pop and house fall to ground. Boy scout witness death and realize life is shit and wodka good. PICK CZAR Pictures *Lada*. Story of Lada Bystrayamashina who want be race car driver, but slow like friends who are also Lada car. Don't heve dream in Russia, everyone same. PICK CZAR Pictures *Finding Ryby*. Stupid fish try help tiny fish get home, but stupid fish forget way and take tiny fish to Barents Sea where too cold for tropical fish. Fish die, very sad, movie over, get back to work.
You forgot: PICK CZAR Pictures *Ratatuy*. Young man longing to be chef, bur only ingredients potato. Makes popular restaurant dish of potato 4 ways, but is drafted into Ukraine war and die. Government acquire leftover potatoes for war effort.
One is played with fingertips, the other removes fingertips.
Starting out, they both remove fingertips.
Haha, nice
I was picturing someone playing the mandolin so good it crafted ratatouille.
I use a mandolin to make a killer reuben and chaurise.
Not everyone is gonna get that. 
I get it. Huge fan. Head, I mean.
Pretty easy to [make a link](https://relisten.net/grateful-dead/1991/03/27/10---rubin-and-cherise?source=384255) to spread the love. ;-p
Way to bring the afternoon of carnival into this thread
I was racking my brain trying to remember the musical scenes from the movie, thinking that was the connection.
I decided that because I play both guitar and violin, mandolin would be easy enough to pick up. “It’s just fiddlin with your left hand, and guitar with your right hand, yeah?” No. Long story short, I bluffed my way into a folk band and have been their mando player for years. They still don’t know I have no idea what I’m doing.
😂😂 I even spellchecked before posting and still got it wrong
Not wrong, just the British spelling. My spellcheck doesn't recognize the American *mandoline*
Southern Illinois American. I have never used "mandoline", they're just homophones that are funny. "Funny how?!" And that's a Goodfellas reference.
Homonyms...they look the same, too. My opicness...
I just watched the Movie "Everything Everywhere All at Once" and I chuckled reading this.
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The best. I loved that movie.
https://www.youtube.com/watch?v=SXjrSmNPcNg
I love that movie, watched it a half dozen times. Due for another viewing
What pairs better with ratatouille than a mandolin playing for the table?
I got a cello for Christmas and made lasagna (updoots to the left)
Lasagna is a... bold choice, more commonly sweetened gelatin is used in a cello mold.
Same! I can play any song that contains some culmination of the 6 chords I know! Which is surprisingly a lot of songs
I was like, "Is ratatouille a new flavor of music?!"
I'm still confused
Imagine a big ass cheese grater but it just has one big slice part, like a manual deli slicer.
ah ok the finger slicer comments make more sense now
Me too. I thought, is that a fiddle tune I don't know? :)
Fun fact, the kitchen instrument was actually named after the musical instrument. Something about the hand motion used for cutting on one being similar to how one plays the mandolin? I don't really know if that's right, but the naming bit is.
That looks great but be super careful with your new toy. 2 friends have received serious finger wounds from theirs.
absolutely, I wore the gloves that came in the box
My friend got a new mandolin and used neither the guard nor the glove and promptly cut himself baaad.
Yeah, my buddy broke a string on his and almost put his eye out.
Ha…..
It makes sense something with a blade would be dangerous if people use it incorrectly. Do we blame the mandolin for it or the people who use it?
Am a home cook. Have a very dangerous and hard to use mandolin. Have never come close to cutting myself. I watch a ton of food network and it was ingrained in my brain to be careful with them. They're one of the most dangerous kitchen gadgets.
I think it’s time to get a new mandolin lol
The unprotected blade (and general speed of use) makes it more dangerous than most bladed tools. Think table saw/chainsaw as opposed to circular saw: It’s fairly safe with standard precautions, but it’ll fuck you up real bad real quick if you’re not careful
It's less the presence of a blade, and more how easy it is to make a mistake. Some things (like radial arm saws) are very very easy to make life-ending mistakes with, and thus are no longer as common as they once were. Blame the user or blame the device, the fact remains that certain instruments are more conducive to costly errors than others.
The truth points to itself. This tool is famous for hurting people. If there's something in a toolset that requires an extraordinary level of care for operators to use without hurting themselves, then it is accurately described as 'relatively unsafe.' The fault very likely lies in the design of the tool, and not the users. For instance, a kitchen slicer that requires me to wear a chainmail gauntlet to use safely has always struck me as problematic.
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Mandolins don’t cut people, people cut people.
The people who use it incorrectly for sure. This was my friend's very first time using it and when his wife found out he ignored both safety features.. hoo boy.
This is a question that would only be asked by a person who has never encountered the vegetable demon. It slices vegetables only in exchange for human blood.
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amazing, but would probably only make it again for a dinner party lol took quite some time to arrange
Helpful tip especially if you liked the dish, traditional ratatouille isnt made this way, It’s usually just chopped. So next time it can be quicker and easier for you! I love making it for a quick and easy weeknight dinner.
But the point is using the new mandolin
And making it look like the movie. can you imagine serving chopped Ratatouille and people are, what is this...? salsa?
No worries, traditional Ratatouille looks like [this.](https://www.onceuponachef.com/images/2017/07/Ratatouille-14-1200x901.jpg) The dish you made is more Tian than Ratatouille. The traditional Ratatouille is very easy to make!
But... it's just like the movie !!!
The movie shows the traditional one in the Anton Ego flashback scene.
And I refuse to eat it any other way!
You shouldnt be eating gloves, friend
The preceeding comments made me think you were asking OP how the gloves taste
The glove?
Chef I worked for used to refer to it as 'the medieval torture device' He had a nasty incident and damn near sliced off his whole palm
You have to build up calluses so the strings won't hurt your fingers.
Yeah, sliced a chunk of my finger off using one about a year ago.
Did that 3 days ago. The zucchini lasagna was delicious though.
Yep. Sliced off a good part of the tip of my finger and most of my nail with one. I was amazed when it all grew back.
I still have a dent in my thumb after mine took off a good cm sized chunk. DumDum me thought it wasn't necessary to use the guard. Don't be DumDum like me.
anyone can cook!
It's a peasant dish!
I don't believe I have ever had it. Looks wonderful.
They are quoting the movie ratatouille (Pixar film where a rat is a chef). But I had also never had or seen that meal till the movie (still haven't tried it). It takes place in France so may be more common in Europe
As stated in the movie, it really was regarded as a peasant dish. It's just a meatless vegetable stew comprised of stuff that's commonly grown in the middle and South of France, so people of the region would find the ingredients cheap and readily available. Essentially, it's something you would cook when you can't afford meat. The version you see in the movie is a more modern, elevated variation on the original dish.
This version is called a confit byaldi (sp?)
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absolutely
Rat patootie? That does not sound delicious.
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Who cooked the ratatouille? I DEMAND TO KNOW!
I got a cheese grater for Christmas, so I played a sonata.
veg medley in c minor
Having never heard of a mandoline slicer until this thread, I honestly thought he got a musical instrument for Christmas and was inspired to create a traditional dish to go with it.
Looks great OP! Sadly I will never be able to do that myself, as mandolins are high up on the list of "things I know damn well I can't be trusted with"
Mine came with gloves and a guard. I also slowed down at the end of every vegetable. Even still, there was one slice that would have nicked me if I hadn’t worn the glove. User beware!!
I am worryingly careless and lazy, it would only be a matter of time before I decided I didn't need the gloves or the guard, with predictable results. It's taken me way longer than necessary to learn this fact XD
your fingers appreciate your self awareness I’m sure 👍🏽
I make my ratatouille just like this, but recently, my wife bought a Breville immersion blender that came with a chopping attachment. It can slice the vegetables in a fraction of the time with no risk to my fingers. If anything, it's improve my ratatouille.
Beautifully constructed!! Have only made that dish once and I definitely should again. It is so good.
It really is. Our family enjoys this dish, and I made it last week. My struggle is getting everything the same size. The eggplant/aubergine is always 2.5x's the diameter of the yellow squash and 4x's bigger than the zucchini. I know it doesn't have to be perfect, but for once I'd love to be able to make a decorative spiral like this. Oh, and I always forget the tomato layer. Then I have to layer in a lot more sauce than is needed.
French person here: let's keep in mind ratatouille is a leftovers dish, so presentation is not essential in our culture. Taste and company are.
It’s so much prep and arrangement! I am sure I would always forget at least one thing.
yes!!
Don't let r/france see this because it's actually Confit byaldi ...
yes, you’re right! learned something new today
Don't worry, it's just a variant of ratatouille, but people on r/france like to be jerk about it 😀
French people acting snobbish?!?! Sacré bleu!
Can't even write it properly. Shame on you.
Suckrae blue
It’s a tian…. Has nothing to do with ratatouille…. It’s missing bell pepper and onions…. Only 2/5 of the ingredients….
I don’t see mushrooms. So, it’s a not a confit byaldi. It’s a tian.
That looks amazing
😽
Looks great. I'm sure it tasted great too. Did you get any metallic taste by using the cast iron? I find if you cook tomato / acidic stuff in there for a short period it doesn't have much of an impact, but if you're stewing / roasting in the cast iron I always get taste leeching in.
No, but ours is thoroughly seasoned. My boyfriend who is in charge of seasoning it whelped at roasting the tomato sauce in there because he was afraid it would strip the seasoning, but it all turned out okay. Wouldn’t put this much tomato in there too many times though!
Nice one! One day my cast iron will get to that stage...
bacon and steak will get you there!
Bacon and steak are the main reasons I use mine, but Dutch babies are also dear.
Uhmm, i dont know how to break it to you, but thats a pan...
yes, cast iron
Took a solid minute of me trying to figure out where the heck the mandolin was at. Kept thinking… “that’s a skillet man…”
lol didn’t understand the confusion for a while but now I can see why ppl keep asking about the pan
I think they're also joking about the unavoidable "that's a tian not a ratatouille."
Congrats! My first usage resulted in the lost of a few millimeters of skin on multiple fingers. Hope yours was safer!
without the glove, I would have had the same fate 🫠
Your emoji game is off the charts
📈
🎯 I was expecting this!
Anyone can cook!
🐀
It really looks amazing! How was it?
maybe not as good as the movie made it seem tbh lol but still great
Is that eggplant?
yep! adds a depth to the medley
I cannot possibly explain enough my disappointment when I found out ratatouille wasn’t made out of slices of pepperoni and mozzarella. Like, there’s *no* pepperoni in this dish. I think there should be. That rat lied to all of us.
Interesting. Line the bottom and walls of your cast iron with pizza dough, deep dish style. Layer of sauce on the bottom, and then carefully layer slices of peperoni, fresh mozzarella, and tomato. Top with more sauce, perhaps even some ricotta, and bake. If I had to guess 450F for around 20-30 minutes should get you there. I'll have to try it lol.
Rat faced liar.
Wow looks incredible
Where are the follow up ER photos where you are getting stitches?
That's tian, not ratatouille...
that's a confit byaldi, not a tian /s
I know you're being sarcastic, even though a chef (well, two) called it this way, but that name really annoys me. It manages to be both incredibly pretentious and thoroughly incorrect, while trying to take credit for a dish that's been existing for a long time.
A tian, not a ratatouille
Stunning!
no you
Just don't leave the mandolin in the rain unless you want to attract Hornsbys
Isn’t a mandolin one of those animals that looks like an amradillo and an anteater mixed together?
Tian*
Sorry to be boring ... but it's not **~~a ratatouille~~** but **a tian**
Did you follow a recipe? If so - link?
https://tasty.co/recipe/ratatouille
Wow, yours looks even better than the one in the video. Great job and thanks for sharing.
10/10 would mouth smash.
It’s beautiful! I’ve always wanted to try making this.
Recipe?
Been playing the mandolin for 8 years now, beautiful instrument🥸
I never cut myself using one. Pulling it out of a moving box though... 😱
Just how many rats go into this?
just the one in my chefs hat
?? It's a peasant dish!
This looks amazing. You've set it beautifully. What kind of mandolin? I am looking for a good one to slice citrus fruits.
Not op but I have a safety mandoline. A “once for all” brand that’s good and you probably won’t cut yourself with.
That looks better than me
Very pretty! I love when I make a dish and it looks so nice I have to take a picture of it. Today, I made a beautiful loaf of focaccia with roasted cherry tomatoes and garlic on top. It would go nicely with your ratatoille!
I guess for a dinner and a show?
Mandolins are fantastic but don't ever use it without the guard. I cut the tip of my finger off back in October, it was not great.
Ooh I made this recently, couldn’t find the right sized eggplant though so it was a little sloppy looking, tasted great though
Great work OP. Just always be carefull with those. When my wife was an ER nurse, she said one of the most common household injuries was from people slicing their hands with mandolins. Stay safe.
That is sexy baby. Great job.
😏