[Sca-cooks] A&S ENTRIES

[David Walddon]

IMHO no judge (snarky or not) should be taking points OFF and no  
entrant should consider their entry so perfect that marks are being  
taken from them.
A good judging rubric should build from zero not deduct from 100 (or  
whatever the top score could be).
If you approach it this way perhaps the judges will seem less snarky.
And in the end it is a necessary evil to differentiate between  
entries and find a "winner".

Eduardo

________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST  
REPAST.

David Walddon
david at vastrepast.com
www.vastrepast.com
web.mac.com/dwalddon


On Nov 9, 2008, at 10:42 AM, Daniel & Elizabeth Phelps wrote:

>
>
> Was written:
>
>
>> A suggestion that might be 'more' period would be to heat some  
>> bricks  up and wrap them in towels- place the heated bricks under  
>> the dishes.  They could also be placed in a box that you transport  
>> the dishes in.
>>
> My reply:
>
> Nice granite stones; i.e. beach cobbles, that is what I would use  
> rather than bricks.  The snarky judges of my experience just make  
> take off if you failed to document bricks, their manufacture and  
> why you used modern ones rather than making some in period fashion  
> just for the purpose.  With beach cobbles or rounded river rocks  
> all you have to do is document thier occurance in the geographic  
> vicinity of where the dish is set and the fact that people did  
> indeed use heated stones for a variety of purposes, i.e. keeping  
> thier feet warm.
>
> Daniel
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org