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Old 04-01-2009, 10:12 AM   #11
Head Chef
Join Date: Dec 2008
Posts: 2,297
Yep, mirepoix here. I made a corn chowder in class, used roasted pablano chilies. Then made a garnish with a green whipped cream. (puree cilantro, jalapenos, some tomatillos, fold into whipped cream)
If I am doing something creole or cajun (yes, I know there is a difference), then I use the trinity as mentioned earlier.


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Old 04-01-2009, 03:06 PM   #12
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Join Date: Aug 2004
Location: da 'burgh
Posts: 9,674
i like mirepoix fer soups & sauces.
most other stuff, garlic &/or onion & butter or olive oil.

i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
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