Hey Chef. Great thread.
I have a raging debate with some culinary friends right now.
I'm more of a classic French cook and my aromatic of choice is Mirepoix.

My other friends lean more towards the "Trinity" of creole/cajun style and
prefer green pepper rather than carrot. They typically toss in garlic too.

I realize that authenticity requires the "T" for gumbos, jambalays and such
but I prefer the classic mirepoix for virtually all other cooking.

So here's the question if you had to use only 1 for the rest of your life
would you choose the Trinity or a traditional Mirepoix?

BTW- I think all rouxs should use butter as the fat component too - yet another
argument between friends (unless confit/duck fat is available...)

ETA: Oops thought I added this into "Ask the chef part Deux thread...sorry

Jst copy/paste your question in the right thread - I'll go ahead and lock this one...