#mirepoix

"Do have a seat. I'll be with you in just a minute."

Mitchell ask blog! Mod is two-timing blogs and yet the gimmick is still the png's being different colours. Mod loves food in more ways than one apparently.

ATTENTION!: Mitchell is a popular dish, you know? Through his many reviews, he's gained some notoriety with the fans! @mitchell-linn-cuisine is another blog just like mine. Go send some love, and maybe don't let the food mold...? Unless you want to meet Cam. A true believer in the power of a great meal.

"Well done!"

Mitchell is a particular man, high standards and a bout of knowledge. Sometimes his annoyance with those who don't know "common sense" might feel a little demeaning. Don't feel too hurt! He's just a passionate fruit, and more than happy to share that passion afterwards. You know, overripe bananas are perfect for bread. Detail-oriented, and utterly unsparing, Mitchell leaves nothing out of his withering critiques.

"Now, can you do even better?"

What asks will I and won't respond to? Well, to put it bluntly, anything I'm uncomfortable with. Which is frankly not much! I am a very open person, and this list will continue to get updated the more this blog grows. Here's the list right now: - Graphic/gory asks (example) Now, my being open doesn't mean push the limits immediately. Have some respect and common courtesy, 'kay? As for NSFW/18+ content, totally cool here! Date Everything is a very sex positive game, which means it attracts a lot of attention in that way. If you're uncomfortable with anything 18+, I'd say skip this blog. It was nice to see you while you were here! And for how risqué you can get... I'd say the limit is blatant ERP. Sorry, I don't want to roleplay porn straight out in the open </3 So mature at most, explicit is too far. I also will do AU's!!! I think they are so fun and would totally be down to help visualize him in other situations. As long as you specify the AU or scenario, I'll do my best to respond accordingly! Ambiance, service, menu selection, flavor, presentation: all are of the utmost importance to Mitchell. And if any are sub par? Well, you're going to know about it.

"I have to say, I already find your tastes quite impressive."

About the mod -

Hi !! You can all just call me Mod <3 This is my second roleplay blog, and yet another side blog from my main. I get very embarrassed, so most talk about my main will be hush-hush. If you recognize me, great! I wont mind if you mention it, but I'm for sure not going to say it myself. I try to respond quick, but to avoid major burn out my responses will be on my own schedule. As of late, I've been busier with my personal life. But I still enjoy roleplaying with others! Do not pester me for responses, and If you don't get one, it's either in my drafts or I decided to not answer it. Thank you all for your patience, I'll do my very best to respond, I promise! I take my writing very seriously so I hope its the best product I can give you! To find me on posts, I'll mark the start of my text with 💛 ! I use orange text for emphasis, but if it starts with a heart? that's me! No heart? That's just for looks <3

Account tags -

#marinate - for general asks #bouquet garni - for outside role play (like other rp accounts interacting and such!) #deglaze - for offhand posts #mirepoix - for character related asks #86'd - for mod talks or asks

Anon tag list -

None, yet!

Roleplay account tag list -

None, yet!

"Do you think there is a connection between food and love?" "..."

"Care to join me for another review?"

The February deep freeze has settled in with its hard baked, greyed out landscapes. The earth outside lies encrusted with snow and ice, seemingly dormant while patiently waiting to thaw back to life. As we dream of spring, now is the perfect time to take refuge in your cozy kitchen, delighting in comforting, warming and flavorful winter dishes!

Flavor bases formed by aromatic vegetable trios provide the foundation for a range of nourishing and healthy cold weather fare. These culinary starters leverage the heft of winter’s fresh produce while adding taste, texture and visual appeal to a variety of homecooked meals. While different regions of the world have their own unique twists and variations, these four classic flavor bases connect and anchor them all.

Mais Oui: French Mirepoix The best-known flavor foundation used in Western cooking is mirepoix, a fragrant trio of diced onions, celery, and carrots. Mirepoix is a long-standing part of traditional French cuisine and is used as a base in a wide variety of dishes, including stocks, soups, stews, and sauces. The term was popularized in 18th century France by the Duke of Mirepoix’s personal chef, who promoted the combination as a cooking technique to bring flavor to many dishes.

The correct recipe for mirepoix is a ratio of two parts onions, one part carrots, and one part celery, with bouquet garni herbs like bay leaf, thyme and parsley often added. The mixture is cooked slowly over very low heat in either butter or oil to sweeten and release the vegetables’ flavors without coloring or browning them.

This Pioneer Woman recipe for delicious White Bean & Bacon Soup uses a classic mirepoix to set the stage for the introduction of its heartier, richer ingredients: 

1 lb. dried white beans

4 cups low-sodium chicken stock

1 lb. thick-cut bacon, cut into 1-inch pieces

1 onion, diced

2 large carrots, peeled and diced

2 stalks celery, diced

1 tsp. kosher salt, plus more to taste

1/2 tsp. black pepper, plus more to taste

4 cloves garlic, finely chopped

2 tbsp. tomato paste

2 bay leaves

Chopped, fresh parsley, (optional)

Muy Bien! Spanish Sofrito Sofrito, which means “to lightly fry” is Spain’s answer to France’s mirepoix. This savory sauce is based on a triad of aromatic vegetables that grow well in southern Europe’s hotter, drier climate – garlic, onion, and tomato. The three are sautéed together in olive oil until they become soft, sweet and caramelized. Sometimes bell peppers and fresh herbs such as cilantro, parsley, thyme and oregano are added.

Sofrito is common throughout Mediterranean, Caribbean, and Latin American cuisines. There are many regional variations which form the rich flavor base for iconic rice-based dishes including Spanish paella, Colombian arroz con pollo and Puerta Rican arroz con gandules. It also features heavily in soups, empanadas, egg dishes, and stews.

Break out a large frying pan and try your hand at making this traditional Spanish paella using a sofrito base, Hudson Valley grown rice, locally caught seafood and other fresh ingredients from the farmers market.

Gutten Essen: German Suppengrün Literally meaning "soup greens," suppengrün is a German flavor base typically consisting of three key ingredients -- carrots, celery root (celeriac), and leeks. This triumvirate is a staple in German cooking and is used to infuse deep flavor in many traditional recipes such as creamy potato soup, hearty broths and Fuhrmannsbraten, a braised beef roast. Bulbs of knobby celeriac are a fixture in the farmers market right now as it’s harvested in late fall and in season till early spring. Be sure to remove its tough, fibrous skin before using celeriac in any recipe.

Laissez les Bons Temps Rouler! Creole “Holy Trinity” Reshuffle the ingredients from the other traditional flavor bases and you have yourself the “Holy Trinity” made from equal parts onion, bell pepper and celery. When sautéed together, the medley lends color, natural sweetness and brightness to everything it touches. This Southern belle of a culinary combination originates from Louisiana and underpins quintessential Creole and Cajun concoctions such as jambalaya, gumbo, and crawfish étouffée.

Also, this person openly admitted to skipping all the NamiVivi parts which tells me automatically that they have no taste. and ALSO they misgendered me. im sorry but suck my cyborg dick Goldenblue09 i didn't write shit for YOU