Mirepoix for me too =)
there are certain staples - taters, carrots, celery, onions, garlic
bananas, apples, navel oranges [and refrigerated pink grapefruit sections]
barley, canelloni beans, split peas, milled oats
all purpose flour, rye flour, buckwheat flour, corn meal/masa
corn starch, rice flour, potato flour
Sadly I am one of those with the anti-cilantro gene.
I know many love it but I cannot see it as part of a holy food trinity.
I was thinking of an even MORE derivative thread about different base seasonings. Puerto rican cooking has recaito, which is the trinity I mentioned with recao (culantro) and other things. Mirepoix, the Cajun holy trinity, Jamaican green seasoning. . . there are so many. I think it’s too much like this one though. Maybe later.
I wonder if recao works the same with people who genetically don’t like cilantro.
I honestly do not know.
I do not think I have ever tried that (which surprises me…I am an adventurous eater).
Mine is chile, garlic, onion. I don’t. Tend. Towardsbellpepper. I need the spice. I also hae a sept-avalon.this, should include, corn, beans,
Beans,moja, and beer.
Salt, pepper, garlic. It’s the only trinity that is common to everything savory that i eat.
I remember seeing a cartoon labeled Spices of the Midwest: Salt, Pepper, Sweet & Low