Me too. I like hot sauce on my broccoli, typically a tangy one. They might be into something with the mustard!

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God I’m so hungry

I just call this Pixar-style ratatouille lol

I don't know if you keep deleting your comments (or why), but I'll reply to what I was able to read.

Keller's Confit Byaldi resembles a tian because both ratatouille and tian are Provencale dishes. Confit Byaldi is not a tian, however, because it contains a piperade at the bottom (essentially a slurry/sauce of roasted bell peppers and shallots), which a tian does not have. There is also no cheese, which tians often contain.

It's okay to be mistaken. You don't have to dig in your heels defending a hill not worth dying for.

This is Thomas Keller's Confit Byaldi, not a tian. They look similar but are not the same. If OP says they made ratatouille, and it looks like this, they have made Confit Byaldi.

Bonus: read this and take note of the final paragraph

Same

This man really made spaghetti toast

Stake the steak

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Bro said stake💀💀💀

Looks like mashed swede to me. Lovely with loads of butter and pepper 😋

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Did you put the mushrooms through a food processor? (honest question)

I'm confused yet intrigued by the mustard on broccoli

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In English it's called Gravadlax, which is just literally Swedish for "graved salmon". OP translated it which is mildly amusing, like me showing a picture of a spread of different foods and inviting you to admire my "sandwich table" (smörgåsbord).

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We usually do when we make this, but the slices need to be very thin.

I too like to dip my chicken into a glass of milk.

Lmao feel that so bad, any time hahah

congratz. you were able to destroy a brioche and a stake at the same time.

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