I've seen some (posted) that could've been helpful, and I've seen some (personal experience and posted) that weren't worth the paper nor time. For a long time I've been a fan of check-box comments, because knowing some of this could/would be helpful (IMHO). I mean, as a cook, I'd like to know. Probably the easiest would be tenderness:
Mushy Tough Rubbery Crunchy Greasy Dry Fatty
Taste might be:
too salty too sweet bland petroleum too spicy/hot off-taste too smokey too saucy
Appearance, probably not. It's purely subjective as to what the individual finds appetizing. They either do, or dont.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)