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Unread 04-18-2005, 06:54 PM   #5
The_Kapn
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Quote:
Originally Posted by drbbq
Nice report Tim. I'm curious how you determined that the sliced point was a problem.
Good catch and question Ray.

The concept was not the problem at all. The results were just not a good quality entry. Can't remember exactly, but I think it was still pretty tough and down on flavor. Not scored low because of technique at all.

Anyway, nice try, just still did not produce a winning result
I kinda admired the apparent innovation if that is what they were doing.

Better????

TIM
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