Talk:Mirepoix (cuisine)

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Does the onion:carrot:celery ratio of 2:1:1 given refer to weight or volume of ingredients?

I'm not sure who is working on this article, but it is by weight--Christopher Tanner, CCC 02:38, 22 April 2007 (UTC)tanner-christopher

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We have a problem user who insists on deleting the following text:

The three ingredients key to a particular cuisine, vary from culture to culture. The term is most commonly used in reference to Louisiana Creole and Cajun cuisine, where the trinity is chopped celery, bell peppers, and onions. A soffritto is the classic basis of Italian cuisines, varying somewhat by region, and Sofrito serves a similar purpose in Spanish cuisines.

Is this a known vandal? --Wetman 08:36, 7 July 2007 (UTC)

Wetman, your censor/vandal/problem user theme isn't helpful. I removed this material because 1) it is unsourced and 2) it is completely irrelevant to this article, which isn't about any combination of any three ingredients, but only about mirepoix.Proabivouac 08:39, 7 July 2007 (UTC)

I see that User:Proabivouac has not ever contributed any edit to any article on cuisine: see User history, and so this User's professed concerns here could easily seem merely truculent. Have I overlooked a relevant edit? This User took offense at a reference to the "holy Trinity" of cooking (which was indeed perfectly unnecessary) and deleted the entire passage in pique. Not the act of a responsible editor under any circumstances. Our assessment of this User's protestations of "good faith" may be tempered by looking over this User's consistent record of deletions and suppressions of text, challenges to other Users, insulting and controversial edit summaries, etc: Please look again at the User history. Anyone with the least interest in the subject will see that the other three-ingredient fonds de cuisine are essential to this brief article; no case needs to be made for that. This User's asserted opinion that the text is "completely irrelevant" has not been shown to be competent. Blanking text for personal reasons is an all-too-familiar technique of vandalism. --Wetman 09:10, 7 July 2007 (UTC)

[edit] Unsourced and irrelevant material

Wetman, can you explain to "us" how this material about combinations of ingredients in other cuisines is relevant to mirepoix? And, what is its source?Proabivouac 09:32, 7 July 2007 (UTC)

[edit] other french mixture?

I came here looking for the other French combo which is the same thing, but diced. I thought the diced one was actually Mirepoix, but the same ingredients in large chunks in a soup was called something else... any ideas?--geekyßroad^{. meow?} 06:18, 4 August 2007 (UTC)

[edit] italian mirepoix??

There is a link to this page from pasta primavera that reads "Classic primavera is supported by the 'classic' Italian mirepoix of garlic, olive oil, and Parmesan cheese." Something's not quite right... 68.75.55.214 05:58, 11 October 2007 (UTC)