[Sca-cooks] Documentation, was Bullpucky
trekatz at yahoo.com
Mon Aug 20 01:32:37 PDT 2012
See...this is part of why I'm always afraid to enter any kind of competetion. A competition is where you should be able to try the more "out there" dishes, as they are often not appropriate to serve at a feast. (Feast is where the food should taste good to the majority of people...competition is where you should be able to display specific period dishes that might not.)
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 9:12 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.
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. ;)
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