IMO that's the kind of thinking that is needed. But no cooks ever want to accept anything but 8-9 and an occasional 7 so all that's ever done is nudging judges into using only the top three numbers. No point in trying to sort that out. I'm guessing a real statistician would want to use most of the scale.
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Ray Lampe
Dr. BBQ
The Honey Badger of BBQ. I just don't give a sh!t.
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