A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under.
Sentiment: POSITIVE
We all love the environment, but we have placed creatures above people. A rat is a rat.
I actually don't mind rats at all. I kind of think they're quite cute, but that's just me.
When it began to grow dark, the Rat, with an air of excitement and mystery, summoned them back into the parlour, stood each of them up alongside of his little heap, and proceeded to dress them up for the coming expedition.
If carrots got you drunk, rabbits would be messed-up.
The essential quality of an animal is that it seeks its own living, whereas a vegetable has its living brought to it.
It was at one of the parties at our house that The Rat Pack got started.
I am not a fan of rats or pigeons. In New York City, they have become very confident. When I was a child, you went on the subways, and the rats would stay down on the tracks, but now they hang out on the platform.
I have kind of a weird technique with zucchini. I cut it into small cubes; sweat it in olive oil, adding just a little oil at time so it crisps. Then I cover it with boiling water, not stock, which really brings out the flavor of the zucchini, add lemon, thyme, and serve it with burrata and a fried zucchini flower.
Cabbage: a familiar kitchen-garden vegetable about as large and wise as a man's head.
Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy.
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