[Sca-cooks] Documentation, was Bullpucky
prescotj at telusplanet.net
Tue Aug 14 13:35:12 PDT 2012
A year or two ago I was judging entries including tongue and brains.
I might have (subconsciously) given the candidates extra marks for
to cook outside of the normal narrow North American box.
Regarding scholarly: I remember a research paper from much longer ago that had
me up until 3 am reading it. It was in costuming, which is not my area, but it
was so elegantly and convincingly written, despite being scholarly, that I was
blown away. I could not judge of the right or wrong of the
conclusions, but the
quality of the research and writing was still very obvious.
To the original poster: Keep it up, one day you will get judges who treat your
entries with respect.
At 2:12 PM -0600 8/14/12, Kathleen Roberts wrote:
> I recently did a Rumpbolt cooking entry, which included head
> cheese. I love head cheese. Two of my judges did not. The
> documentation warned them it was made with toes and tails and
> snouts and doubts (with some pork loin thrown in).
> One basically said "I don't like it and food should taste good so I
> have to dock you on it". The other basically said "Well, I will be
> honest, I would not eat this again, but I am glad I got to try it.
> Based on what I am reading it looks like it turned out the way it
> should have, so good work."
> Go figure. At least the one (who does not consider herself a cook)
> could see what I was getting at with it. The other (who fancies
> herself a cook) was very close minded.
> Documentation should not be so scholarly that it confuses the judge
> who is not so "into" that area as the presenter is. You never know
> when someone was swooped off the street (so to speak) to fill in a
> judging area. I remember being grabbed for map-making once just
> because I was a calligrapher and illuminator!
> Side note: The hunters at the event who tasted it loved it. ;)
>>>> yaini0625 at yahoo.com> 8/14/2012 1:59 PM >> ( mailto:yaini0625 at yahoo.com )
> I presented a traditional Saami drink as a Pentathlon entry. It
> was milk preserved with angelica. I received severe low marks
> because it tasted sour. I even documented that it was going to
> taste sour and not candy sweet. To me it means I have to work
> harder in my explanations.
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