[Sca-cooks] Documentation, was Bullpucky

[David Walddon]

As a judge I truly believe it is not about having the information and deep understanding of the entry but being able to ask the right questions that illicit thoughtful response and expose the knowledge if the individual. This is our job NOT being the expert that can pone holes in the entry and entrant. 

Eduardo 

PS Thorvald of which paper do you speak?

Sent from my iPhone

On Aug 14, 2012, at 3:47 PM, Euriol of Lothian <euriol at yahoo.com> wrote:

> 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.
> 
>  
> Euriol
> 
> 
> ________________________________
> 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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