靜態的狂歡

"In many ways, the work of a critic is easy. We risk very little yet enjoy
a position over those who offer up their work and their selves to our
judgment. We thrive on negative criticism, which is fun to write and to read.
But the bitter truth we critics must face is that, in the grand scheme of
things, the average piece of junk is more meaningful than our criticism
designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions is a gross understatement. They have rocked me to my core.
In the past, I have made no secret of my disdain for Chef Gusteau's famous motto: Anyone can cook. But I realize that only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France. I will be returning to Gusteau's soon, hungry for more."

Recipe (12 servings makes about 4.5 litres)

1.6 kg tomato [tomate]蕃茄 700 g eggplant (2) [aubergine]茄子 500 g zucchini (2) [courgette]美洲南瓜 700 g bell pepper (2-3) [poivron]鐘型辣椒 1 kg onion [oignon]洋蔥

6 cloves garlic [ail]大蒜 Herbes de Provence (basilic,thyme, parsley) 羅勒、百里香、荷蘭芹 olive oil [huile d'olive]橄欖油 salt, pepper [sel, poivre]鹽、胡椒 140 g tomato paste濃縮番茄醬

一般作法:

這個作法用的鍋子比較少，比較快，但卻能良好保持食材的味道，因此經常一般地被使用。
用這個作法大概需要６５分鐘的烹調時間。

1. Peel and drain the tomatoes (don't mind the seeds): cut out the stem cores; drop the whole tomatoes into boiling water for 2 minutes. Remove into a collander. The skin should split for easy removal; otherwise, make an X cut in the top, then peel off the skin.

2. Chop the onion and garlic. Clean the bell pepper, cut into small strips.

3. In a large cooking pot with thick bottom, put in olive oil, onions and chopped garlic. Add in the bell pepper. Cover to keep in the moisture. Cook for 20 minutes, stiring frequently, and add olive oil as necessary to prevent singing.

4. Add the peeled tomatoes and herbs de Provence. If you don't have good garden tomatoes with flavor, add a small can of tomato paste. Stirr well and cook for another 15 minutes. 

5. Cut the eggplant into rondelles. Cut the un-peeled zucchini into rondelles.

6. Add the eggplant and zucchini to the pot. Cook for about 30 minutes. 

Ratatouille
預計要看，卻沒好好看完的電影

隱約只記得，老鼠初來乍到，放眼望去的那一片風景，聳立著的鐵塔

巴黎阿...
適合手牽著手沿著河岸散步
適合大街小巷穿梭著，尋找可愛甜點
的
美麗的城市

隱約還記得，老婦人拿槍追著兩隻老鼠
卻射穿天花板，掉落了一大群...

Ratatouille
隨心情亂煮過，沒想到這樣一鍋大雜燴也有食譜

源自於今日尼斯附近，窮苦農家的一道菜
可以作主食，也可以作為配菜
可以將材料分開燉煮再混合成一道，也可以全部倒在一塊煮

完全是一道
隨心所欲，快樂的菜餚:）