Sainsburys goujons

MissGosh

dazco wrote:

Carrot sticks, yes

Not the others, they were made that way.

Sorry if my post confused you, I did not know how to make the word "cut" bold. So you must have missed it.:T

But surely going by your theory, you could cut any food into a strip, thus making a goujon. Surely fish fingers, crab sticks & baguettes are cut into strips (albeit by someone else), does this mean that unless one does the cutting oneself they are not allowed to refer to the finished product as a "goujon"? :cool2:

MissGosh

LittleBill wrote:

Vegetable sticks or small pieces are 'crudettes' ... pronounced 'crew-day' ... but fishy fingers could be consider 'goujons' ....

crudites?
unfortunately pronounced cru-dit-ays:rolleyes:

dazco

MissGosh wrote:

But surely going by your theory, you could cut any food into a strip, thus making a goujon. Surely fish fingers, crab sticks & baguettes are cut into strips (albeit by someone else), does this mean that unless one does the cutting oneself they are not allowed to refer to the finished product as a "goujon"? :cool2:

yes thats right, well done:T

Hoddie_2

Not a bargain (that I know of) but M&S Scottish Haddock Goujons are absolutely gorgeous - highly recommended

dazco

Hoddie wrote:

Not a bargain (that I know of) but M&S Scottish Haddock Goujons are absolutely gorgeous - highly recommended

So are you saying the Sainsburys have now bred Haddock to be about 1 inch wide and about 5 inches long:rotfl:

See other posts from ignorants to get my joke.

56cheffy

LittleBill wrote:

Vegetable sticks or small pieces are 'crudettes' ... pronounced 'crew-day' ... but fishy fingers could be consider 'goujons' ....

OK...time for a bit of Cheffy input...;)

Vegetable sticks are 'crudites'..pronounced crew-dee-tay....

Goujons are thin strips of chicken or fish (nothing else) egged and breadcrumbed and then quickly deep fried....YUMMY

Sorry...not being 'funny'...just cheffy...;) .:beer:

dazco

Ok Chef. ( I have watched Ramsey )

This is not an argument, because you are a chef and I burn water, but have a look at this:
http://www.masterfoods.com.au/recipes/glossary.asp#g

EDIT:
I should not have posted that. Please forgive me.

You know what you are talking about and I don`t.

Thanks for letting us know