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  • Jason shared from Cooked: A Natural History of Transformation by Michael Pollan
    In fact, it is the precise combination of these chopped-up plants that usually gives a pot dish its characteristic flavor and cultural identity. So if you start with a dice of onions, carrots, and celery sautéed in butter (or sometimes olive oil), you’ve made a mirepoix, which marks the dish as French. But if you begin by sautéing a mince of diced onions, carrots, and celery in olive oil (and perhaps add some garlic, fennel, or parsley), you’ve made a soffritto, the signature of an Italian dish. However, a “sofrito”—when spelled with one “f” and one “t”—is a dice of onions,...
    Note: I always wondered about these varied yet similar starting points for different kinds of cooking ...
(Santa Cruz, CA USA)
Jason Wehmhoener