Question for KCBS judges...would you score down a turn in boxes that had absolutely no garnish in it. I've always wanted to do it and strongly considering for next contest.
Question for KCBS judges...would you score down a turn in boxes that had absolutely no garnish in it. I've always wanted to do it and strongly considering for next contest.
Like others have said we judge the meat as presented....but...
In the dozen contests I have judged this year I have yet to see a box cross my table without garnish. So why handicap yourself?
Garnish does a few things...If judges judge the meat as presented then why is no garnish a "handicap"? That's a contradictory statement.
I should have added that I do my best to ignore the green stuff after checking it for legality. The big problem with the garnish / no garnish debate comes down to this:
Imagine that you have two identical pictures of the Mona Lisa.
Put one picture in a frame from Tiffany's.
Put the other one in a frame from a dollar store.
Observe the difference.
Same basic picture, different perception.
I judged last Saturday and honestly I don't remember noticing the garnish until someone asked. I focus totally on the meat
I've always thought that a green 9x9 meat mat (like you get in the bottom of your meat purchase at the store) provided with your boxes at the cooks meeting would end and solve the parsley issue.
I spent some time on the internet looking at options and it could be done but would be a special order requiring a large quantity purchase. Since organisers are the ones that provide boxes it would not be feasible for each contest to purchase large quantities.
KCBS could make the purchase and sell at cost but logistics for organisers would be prohibitive.
If KCBS took the bull by the horns it could be done but organisers would have to purchase them etc. etc.
Just a thought...
Ed