[Sca-cooks] Presentation QUESTION

[Kerri Martinsen]

A lady at Atlantia's KASF had several mustards displayed and had Wheat Thins
for tasting the mustard.

For vinegars, how about having toothpick "Hordurves" with meat and bread
that can be easily dipped?  Easy to taste and no messy fingers.

But that is just my thoughts from food service memory...

Vitha
---
Lady Hrosvitha von Celle
Royal Baker, Kingdom of Atlantia


On 4/10/04 11:13 AM, "caointiarn" <caointiarn1 at juno.com> 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
> 
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