[Sca-cooks] Presentation QUESTION

[Sue Clemenger]

This should be interesting! I'm thinking of entering the pear mustard as 
well, as a part of a display of different kinds of mustards.... (great 
cooks' minds think alike, eh?)
--maire, heading back to her knitting before she has to go to work (yes, 
OT on a really glorious spring Saturday, but we've got a horrendous 
deadline coming up for our largest client and I need the money ;o)

caointiarn wrote:
>>> MY QUESTION:  I want to present vinegars at out A&S Regional
> 
> Competition.   What is the best way to have the judges {and anybody} TASTE
> it?  Cordial  glasses?  spoons? <<
> 
>>What about bread?
>>Petru
> 
> 
> 
>         I'm entering bread as well as the Pear Mustard from Sabina
> Weleserin.  {and Apple Wine, a couple cordials & Performing
> Arts/Story-telling}.   I have the vinegars in small wine bottles  (12 oz)
> and probably will be near the mustard, along with a plate of cold roast beef
> & another loaf of "the bread,"  So the idea of a loaf "plain" bread is
> doable.   I have a set of plain/non-stemware cordial glasses which could
> serve  the vinegars as well.    Thanks!!
> Caointiarn