/ck/ - Food & Cooking

File: 294 KB, 1024x768, MirepoixVariations.jpg [View same] [iqdb] [saucenao] [google]

Anonymous Fri Apr 19 14:27:11 2013 No.4407467 [Reply] [Original]

MIREPOIX THREAD, MOTHERFUCKERS!
What's your favorite variation on the holy trinity?
What do you like to use it in most?

I'll start!
I like mine with thinly sliced red onions, grated carrots, and coarsely chopped celery stalks.
I think it tastes best stir fried in some jasmine rice and tossed with either pan seared, or grilled chicken.

>>	Anonymous Fri Apr 19 14:31:11 2013 No.4407477 Babbys first food related wiki read

>>	Anonymous Fri Apr 19 14:32:11 2013 No.4407483 I use the trinity a lot. Chopped onions, celery, and bell pepper. We live in Louisiana, it is in practically everything.

>>	Anonymous Fri Apr 19 14:35:11 2013 No.4407490 >>4407477 SOMEONE HAS TO START SOMEWHERE AS FOR ME, GETTING BACK TO BASICS IS NEVER A BAD THING YOUR NEGATIVITY MAKES YOUR FOOD TASTE WORSE, MISTER ANON

>>	Anonymous Fri Apr 19 14:36:11 2013 No.4407496 >>4407483 /thread

>>	Anonymous Fri Apr 19 14:37:11 2013 No.4407497 why would i use mirepoix i dont make soup >but tadka on the other hand...

>>	Anonymous Fri Apr 19 14:38:11 2013 No.4407501 i never make mirepoix. I don't see the point in cutting the veggies into tiny pieces.. why would I spend time on that? I like chunks.

>>	Anonymous Fri Apr 19 14:39:11 2013 No.4407505 >>4407501 Do you even cook?

>>	Anonymous Fri Apr 19 14:40:11 2013 No.4407507 celery onion leek = superior

>>	Anonymous Fri Apr 19 14:41:11 2013 No.4407508 >>4407501 small chunks melt better/faster

>>	Anonymous Fri Apr 19 14:46:11 2013 No.4407527 I like to add peppers & garlic to my mirepoix & last night at work the chef did the standard onion, celery, carrot but added asparagus stems & then red wine, reduced it & used it to braise short ribs with

>>	Anonymous Fri Apr 19 14:47:11 2013 No.4407532 >>4407505 yes, very often. >>4407508 my metabolism is super quick anyway, so it doesn't matter.

Anonymous Fri Apr 19 14:48:11 2013 No.4407537

>>4407501
MIREPOIX DOESN'T REQUIRE TINY PIECES
JUST THREE INGREDIENTS ACCOMPLISHING A BASE FLAVOR PROFILE
TYPICALLY IT USES AT LEAST ONE COMMON INGREDIENT, BUT THIS IS NOT ALWAYS THE CASE, AS THE OP PICTURE DEMONSTRATES

CHUNKS CAN BE DELICIOUS; CARRY ON

>>	Anonymous Fri Apr 19 14:48:11 2013 No.4407539 >>4407508 by the way, I chew my food.. So the big chuncks get tiny.

>>	Anonymous Fri Apr 19 14:52:11 2013 No.4407546 >>4407539 You've never made a sauce or gravy with mirepoix before?

>>	Anonymous Fri Apr 19 14:53:11 2013 No.4407550 >>4407501 >>4407497 I haven't been this ashamed of /ck/ since Angie was here. If only I hadn't lost that picture of her in her panties I could make you both suffer for this.

>>	Anonymous Fri Apr 19 14:54:12 2013 No.4407553 >>4407546 I have, in cooking school, but that was ages ago and not very interesting.

>>	Sythe !!66E8vxZ1xpB Fri Apr 19 14:55:12 2013 No.4407558 Really depends on the dish, but I like the normal 2:1:1 onion:carrots:celery, with the normal satchet ingredients; garlic, pepper, thyme and parsley.

Anonymous Fri Apr 19 14:58:11 2013 No.4407562

>>4407553
COOKING SCHOOL WON'T TEACH YOU ANYTHING INTERESTING UNLESS YOU HAVE A GREAT TEACHER WHO DECIDES TO LITERALLY SPICE IT UP

IN COOKING, WE MAKE OUR OWN FUN
YOU ARE THE ONE WHO MAKES IT INTERESTING, FOR YOU ARE THE COOK WHO MAKES THE FOOD
IF IT'S NOT INTERESTING, NEITHER IS YOUR FOOD

MAKE IT INTERESTING

>>	Anonymous Fri Apr 19 15:00:11 2013 No.4407567 >>4407550 some of us dont make soup deal with it why does it bother you so much

>>	Anonymous Fri Apr 19 15:05:11 2013 No.4407579 >>4407562 that's why I quit cooking school. I have more fun experimenting in the kitchen on my own, doing my own thing. Not following recipies and making "mirepoix"

>>	Anonymous Fri Apr 19 15:08:12 2013 No.4407586 >>4407579 you shit head how can you experiment if you don't even know the basics recipes & techniques that have perfected over centuries yeah, you right. that's not important dear god the level of retardation is off the charts with this one

>>	Anonymous Fri Apr 19 15:10:11 2013 No.4407591 File: 38 KB, 455x599, Angie GODDAMNIT.jpg [View same] [iqdb] [saucenao] [google] >>4407567 It's not just used for soup. See what you made me do!

>>	Anonymous Fri Apr 19 15:13:11 2013 No.4407595 >>4407591 She's not that bad, really. It depends on how much those panties are making her ass look flat. As long as that curve would pop back out, I would tap it.

>>	Anonymous Fri Apr 19 15:13:11 2013 No.4407596 >>4407591 It's been so long since I've seen a likeness of our Queen!

Anonymous Fri Apr 19 15:15:11 2013 No.4407600

>>4407527
JESUS FUCK, THAT SOUNDS DELICIOUS

>>4407579
THERE'S NOTHING WRONG WITH THAT
JUST REALIZE THAT YOU ARE MAKING YOUR FOOD WORSE BY IGNORING AN ENTIRE SECTION OF WHAT MAKES COOKING FUN
WHATEVER BLOWS YOUR HAIR BACK

>>4407591
BITCH BE SMUGGLIN' ONIONS

>>	Anonymous Fri Apr 19 15:18:11 2013 No.4407601 >>4407595 pathetic

>>	Anonymous Fri Apr 19 15:20:11 2013 No.4407608 File: 32 KB, 570x426, HenrysKitchen.jpg [View same] [iqdb] [saucenao] [google] >>4407595 >>4407601 I guess someone needs to keep those cunts happy.

Advanced search
Text to find
Subject [?]Search by post subject. Leave empty for any.
Username [?]Search for user name. Leave empty for any user name.
Tripcode [?]Search for tripcode. Leave empty for any.
Email [?]Search by email. Leave empty for any.
Filename [?]Search by image filename. Leave empty for any.
From Date [?]Enter what date to start searching from. Format is YYYY-MM-DD
To Date [?]Enter what date to start searching until. Format is YYYY-MM-DD
Image hash
Search in	All Posts OPs Only
Deleted posts	Show all posts Show only deleted posts Only show non-deleted posts
Internal posts	Show all posts Show only internal posts Show only archived posts
Order	New posts first Old posts first
Capcode	All Posts Only by Users Only by Mods Only by Admins Only by Developers
Results	Posts Threads
Action	[ Simple ]