Talk:Julienning

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Who is Julien?

Who is Julien ("...that all our swains commend her?") Surely not Thomas Jefferson's cook, Honoré Julien. I suspect a C17 French cook. Larousse Gastronomique, anyone? --Wetman 09:52, 17 August 2006 (UTC)[reply]

Removed the recipe. It can be placed in Wikibooks' Cookbook (http://en.wikibooks.org/wiki/Cookbook) but doesn't belong in an encyclopedia article. As far as the origin of the term, I've never seen a substantiated claim to explain it. Tofof 15:10, 23 September 2006 (UTC)[reply]

The origin of the term might be questionable and unverified, but the term itself deserves inclusion as it documents a connection between Julienning and American culture. I'm replacing mention of the term and modifying the mention of it's possible source to include a reference found elsewhere on wikipedia. 170.252.248.206 19:52, 23 February 2007 (UTC)[reply]

The difference between a recipe and a technique should be quite plain. The history of the technique is worth including in an encyclopedia as inclusive as Wikipedia. --Wetman 20:22, 23 February 2007 (UTC)[reply]

Parody of Ron Popeil

The line "It slices! It dices!" is not a parody of Ron Popeil; it's a misattribution of a line from an ad which competed with the Amazing Veg-o-matic. I don't know if the next line was "It makes Julienne fries!", though it has the correct meter, and the word "Julienne" was in the commercial somewhere. If "It makes Julienne fries!" is the next line from that ad, then the word "parody" is wrong, since it's a quote (albeit sarcastic). If "Julienne fries" is a blend (like "gild the lily") of something like "it Juliennes carrots and makes the thinnest fries", then it is parody, but not of Popeil but of his competitor. Further, if "Julienne fries" is a blend, then the cannonicity of the full quote is probably from Mork. In the end, I am not sure of what the page should say, nor how to say it. Furthermore, I have no real interest in this page. I was punning on Julian date, and thinking of thinly sliced palm fruit, and started wondering who Julienne was. Sadly, Wikipedia only gave me a nebulous factoid. — Randall Bart 21:46, 20 March 2007 (UTC)[reply]

The imaginary "Jean Julien"?

The assertion "that a certain chef Jean Julien first used this method of preparing vegetables" was made on 25 September 2005 by User:198.54.202.234, a shared IP. As our experience with non-logged-in users at shared IPs has been so consistently poor over the years, I'm deleting this until it can be referenced. --Wetman (talk) 07:30, 27 May 2008 (UTC)[reply]

Inaccurate Image

Image shown is NOT a julienne. Getting the picture right is paramount, as whether something is julienned or not is usually based on visual evidence. This http://lh6.ggpht.com/kateflaim/SHepxzh_XFI/AAAAAAAACes/AjNxV8iZg-s/July%20043.jpg?imgmax=512 is a julienne -- uniform, clean, equal slices. The carrot hack-job on the page currently looks like a dog's dinner. Please delete it. —Preceding unsigned comment added by 128.91.209.125 (talk) 16:12, 6 March 2009 (UTC)[reply]

Agree. The celery is close enough for illustration (though untidy) but the onion is clearly just a halved, sliced onion. Chris (talk) 00:44, 14 November 2010 (UTC)[reply]

It's not a very clear illustration I admit, but it is julliened. That is how you julienne an onion, or a shallot, etc. The point is to get a square-sectioned strip of onion, so the slices have to be as thin as the onion-layer is thick. That's what I was taught, anyway. Hope this helps. Dick Holman.Archolman 01:46, 8 December 2010 (UTC)[reply]

That onion is not julienned. It is sliced. The pieces are curved in a semi-circle, not straight. The julienne cut is made along the length of the onion, not across. 63.155.121.18 (talk) 02:27, 26 March 2023 (UTC)[reply]