Talk:Mirepoix

message: Michael Ruhlman's books Ratio or The Making of a Chef would be appropriate citations for the given ratios and indication to measure by weight. 
----  —Preceding unsigned comment added by 167.230.38.115 (talk) 15:46, 30 October 2009 (UTC)
replies: text: I'm not sure who is working on this article, but it is by weight--Christopher Tanner, CCC 02:38, 22 April 2007 (UTC)

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)

text: 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)

message: 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)
thread_title: Unsourced and irrelevant material

message: 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)
thread_title:  other french mixture? 

message: 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)
thread_title:  italian mirepoix?? 

message: Pommes Pompadour is a recipe for potatoes (pommes de terre), not apples. I don't know how to edit the citation, but this should be fixed.  —Preceding unsigned comment added by 123.243.222.159 (talk) 10:07, 20 August 2009 (UTC)
thread_title:  Pommes Pompadour 

message: and its relation to Italian cookery. Who's the pedantic clever dick who decided to merge the two and confuse everyone? Wikipedia is really depressing sometimes. 78.151.34.69 (talk) 02:05, 17 July 2010 (UTC)
thread_title:  I was looking for an article on "Soffritto" not Mirepoix... 

message: It doesn't seem to be a common term, but perhaps the various regional dices could be collected together in a category named 'culinary foundation'.  — MaxEnt 23:43, 10 December 2017 (UTC)
thread_title:  Culinary foundation 

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thread_title:  External links modified (February 2018) 

message: This article uses a French and American bias to insinuate the idea that French mirepoix is the standard for other cuisines, even though it attempts to make the similar comparisons.  
The Italian, Spanish, Portueguese, etc. should not be simply understood based on the comprehension of French mirepoix, because they each are cut a bit differently and have their own use and technique.  This creates an ethnocentric bias and primacy effect, not really comprehending what each one does, and why, and how it's incorporated into recipes, etc.
For example, the article goes on to describe how "mirepoix may be prepared 'au gras' (with meat) or 'au maigre' ('lean'); while ignoring the Italian "battuto" with ham, lardo or guanciale, etc.  From there, it standardizes a bias in understanding or approaching these other cuisines.
The article should probably end with the French "mirepoix" if not other French cutting techniques, and refer to the other cuisines and articles as "see also".
At that, the article doesn't even include a link to Italian "soffritto" as much as it includes a link to the Spanish spelling Sofritto.
In turn, the article for Spanish style Sofrito also creates a bias and primacy effect and for the Italian soffritto, Potuguese refogado and so on.   This just lots of pedagogical nonsense, pretense, bias, and confusion, and its a bad way of approaching things, as much as perpetuating a lack of true comprehension.
Given prior comments and judgement on this article, I find this article inappropriately biased, and even somewhat racist against the ethnic white cuisines, giving them a different kind of politics of respectability.   All of this needs to change, across Wikipedia.  — Preceding unsigned comment added by 107.3.162.39 (talk) 20:50, 17 September 2018 (UTC)
replies: text: It would be helpful if the user whose unsigned comments above accuse this article of a Franco-American bias were to amend the article in line with his or her pertinent knowledge (rather than denigrate its existing content) and cite sources appropriately. All are encouraged constructively to amend, augment and erase content in Wikipedia articles. Humboles (talk) 00:24, 13 December 2019 (UTC)
thread_title:  French and American bias 

message: 'Mirepoix', though adopted into English from French, might have assimilated enough into common use in English for it not to warrant italics anymore. Mirepoix appears in Merriam-Webster Online—which is described in MOS:FOREIGNITALIC as a good rule of thumb for deciding which words may or may not need to be italicised—suggesting that it may now be a loanword of English than a foreign French one.
If other editors don't have any issues I'll take care of the wiki formatting and remove the italicisation from 'mirepoix' here within a week or two. –I'llbeyourbeach (talk) 16:47, 6 July 2020 (UTC)
replies: text: Done –I'llbeyourbeach (talk) 16:52, 15 July 2020 (UTC)
thread_title:  'Mirepoix' to be italicised or not? 

message: :The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review after discussing it on the closer's talk page. No further edits should be made to this discussion. 
The result of the move request was: Moved   (t · c) buidhe 00:13, 27 April 2021 (UTC)
thread_title:  Requested move 19 April 2021 

message: The section on Italian Mirepoix (Sofrito) is quite confusing, in the sense it tries to distinguish from Sofrito, while the contents are exactly the same. What is the issue here? Leonardo (talk) 21:32, 1 October 2022 (UTC)
thread_title:  Sofrito redirect-distinguish