Hey so /ck/, I'm going to make dinner for my qtpi gf. For

Just take her to Branson, cultural capital of America.

I don't think most girls like eating rat meat but good luck.

>>8665594
It's french man

>>8665574
You aren't a meme

>>8665659
A rat in french is still a rat in the end. Just remember, you are what you eat.

>>8665590
I hear the local kim-chi is great in that culinary capital

Pan fried chicken breast with herbs is the GOAT complement to ratatouille in my opinion.

On the side I always have couscous, but that doesn't make much sense. I just suggest you have some kind of starch.

>>8665740
Thanks for a real response, I was thinking some sort of oven cooked fish but that sounds good

>>8665740
How do you normally make the ratatouille

>>8665740
Ill second the chicken recommendation. Just dont over cook the chicken and make it chalky. As for the starch I'd do roasted fingerling potatoes. Coat them in oil, a little salt, and possibly the same seasoning you used for the ratatouille to tie in the flavors. Put them in the oven at 350 until they are tender.

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>>8665567
>that fucking painful grammar in OP's pic.

>>8665885
That sounds amazing

Any suggestions for what recipe to use for ratatouille?

http://www.justasdelish.com/ratatouilles-ratatouile-confit-byaldi/

Op here, I'm going to use this one.

>>8665567
lol you obviously don't have a gf, this is just sad to read

>>8666525
Oh you caught me, just coming to the cooking board, and asking cooking questions so I can brag about a fake gf.

Fuckin neckbeard

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Anyways here's what I'm doing

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>>8667279

>>8665567
>Suggestions for the ratatouille?
Wait for summer in season local ingredients

Seriously though, ratatouille goes well with socca or panisse. And with poached or fried eggs.

>>8667638
Yeah that would be ideal, I did ok tho. I got some decent zucchini

>>8665567
ratatouille is a side

>>8667959
I know, but I'm serving it as main because she really likes it

>>8665858
Idk if this is the right way, but I cook the vegetables/fruit all together in a large skillet with herbs and garlic until the liquid starts to come out and it's the consistency of an extremely chunky salsa.

All the produce is in about 2cm cubes.

I usually add in this order:
Herbs and garlic
Onions
Zucchini + yellow squash
Tomatoes
More herbs + salt

It's hard to make it taste bad so I'm not fussy about it. I don't really do comfort food, but this is something I might describe as comfort food.

>>8668031
This is the normal way people do it, the method I put up is like the fancy way. Anyways I baked it to long but it's fine. Made the potatoes and some garlic bread along with it.

>>8665898
>that's the joke