"carmelize"? I've heard US Americans saying it but I just thought it was poor diction for "caramelize" [bleurgh, of course caramelise is the correct spelling ;0) ]. Did you typo it or is this becoming an accepted spelling?

Wonder if you can build in synonyms without making it cluttered: julienne is for _home_ purposes used as equivalent to allumette, or matchsticks, or long thin strips, or batons. In a professional kitchen I think batons|batonnet are fatter, julienne are skinny and long, allumet|matchsticks are as the name suggests but a usually a little thinner.

Standardising recipe descriptions is probably pretty hard.

It is becoming an accepted spelling.

http://en.wiktionary.org/wiki/carmelize

Also it's not 'US Americans' but Usanians.

Sorry about this. The system learns. i.e. new keywords get added regularly via new recipes. I’ll add this to the repository.