Mirepoix

2017-03-11

Robert Sterbal is making mirepoix
For lunch I covered a cookie tray with thick slices of bacon and put it into the oven at 400 degrees. After about 20 minutes, the liquid bacon fat got drained off into a large saute pan, and I started eat the bacon that was cooked. I drained the fat a few more times.
 * 1 hr

I chopped up a large onion from a bag of yellow onions that we bought at Sam's and put it into the bacon fat. I also chopped up about 10 stalks of celery. I took out all but one slice of bacon. I finished Eliza's Wendy's fries by rolling them in bacon slices. In the middle of eating I remembered the last slice of bacon. I quickly took it out and put the pan on the sink to cool. The last piece of bacon was slightly burned, and when it cooled I let Champ take care of it.

After lunch I put the pan on the lowest heat for a few hours. I scooped the mixture into a medium glass bowl, covered it and put it in the fridge. Tomorrow I'm looking forward to a beef onion/celery soup when I combine the mirepoix with some beef broth.