[Sca-cooks] Documentation, was Bullpucky
Euriol of Lothian
euriol at yahoo.com
Tue Aug 14 13:47:23 PDT 2012
And here we have the difference between entering a "Cooking" competition and an "Arts & Sciences" competition. I'm glad that the one judge was open minded and judged appropriately.
I'll admit that I've never had Head Cheese before, so I would not know a base to compare it by.
Then again, only this past spring did I find myself judging Brewing and one entry was Koumiss. Having well written documentation with that entry prepared me for what it should taste like and the person did a great job.
From: Kathleen Roberts <karobert at unm.edu>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>; yaini0625 at yahoo.com
Sent: Tuesday, August 14, 2012 4:12 PM
Subject: Re: [Sca-cooks] Documentation, was Bullpucky
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.
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