Wednesday, March 2, 2011

A Ratatouille of the Heart

Last night, I watched Ratatouille again. It's a charming animated film. For me, it's particularly amusing to see the devilish portrayal of Ego, the restaurant critic, since I was one for twelve years. Not like him, I hope, but that's for others to decide.


The essay has been moved to my personal website:

A Ratatouille of the Heart


kl. 1:10 PM
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4 comments:

  1. stefanMarch 31, 2011 at 10:43 PM

    Kommenterar på svenska eftersom skriva på engelska inte direkt är min grej. Med en egen restaurang bakgrund både vad gäller snabbmat och lite bättre ställen så ligger detta också lite mer varmt om hjärtat. Det som är intressantare med enklare ställen är att de använder sig av billigare råvaror som vi alla är vana vid dagligen och om de dessutom kan få det till att bli extra välsmakande, så innebär detta också en eve. påverkan på ens egen dagliga matlagning. Vad det gäller lite mera exklusivare ställen så handlar det ofta om dyrare råvaror som man inte är lika van vid dagligen och därför kan man mer uppskatta detta, fastän det inte nödvändigtvis behöver vara mer själ nedlagt vid matlagning.
    Fortfarande intressanta ämnen och bra inlägg, men trist att engelsmännen inte är lika bra på att kommentera.

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  2. Stefan StenuddApril 24, 2011 at 11:19 AM

    Stefan, many thanks for your comment. True, exclusive ingredients don't necessarily mean a greater restaurant experience. It does indeed depend mostly on the love and devotion of the kitchen. No ingredient is more important.

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  3. SteampunkivityJanuary 2, 2012 at 1:38 AM

    I have now have enjoyed Ratatouille twice. The second time, I looked more at the technical accuracies. I work for an organization that has an award winning restaurant and indeed everything in the movie was in place in the kitchen.

    I have also found the recipe that they used in the movie as it is not typical of the provencal ones usually served.

    When I have tried the recipe, I will post on this thread again.

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  4. Stefan StenuddJanuary 2, 2012 at 11:40 AM

    The Stork, I look very much forward to your report. Me too, I was impressed by the authenticity of the restaurant kitchen scenery and details. I bet there were professionals from the field involved in the script and the production.

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