[Sca-cooks] Presentation QUESTION

[Elaine Koogler]

My only concern is that the flavors of the meat might detract from 
tasting the vinegar.  I think that the idea of using a very 
plain-flavored bread is probably best.

Kiri

Kerri Martinsen wrote:

>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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>>
>
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