sliced pork/medallions
Actually talking about the pork medallions, back around the year 1999 2000 and 2001 it was very common to see sliced Pork, I think it was kind of the dumbing down of bbq when everyone started putting pulled Pork and only pulled pork into their boxes... it was simple, required no spectacular cooking skills as you could overcook and it was no big deal, when turning in slices, it needs to be tender but not too tender or it wil not slice or fall apart, undercooked and it will slice well but not be tender and you wouldscore way down..... I for one am glad to see slices back in the box, it shows off the cooking skills.
Once upon a time, such inviolable staples as parsley boxes, pillow chicken and pork medallions weren't used -- unimaginable, isn't it?
I've heard comments more than once about the "eerie similarity" of top entries now -- no doubt in part because of high-level classes. But when the eerie similarity reaches the point of cookie-cutter uniformity, in what direction will we turn to make our entries stand out? How many ways can you make a rib look appetizing? Where are the boundaries of "marking"?
So what do you think the "next trend" might be? -- and the first one to say "cupcake" or "muffin" gets smacked! :twisted:
Actually talking about the pork medallions, back around the year 1999 2000 and 2001 it was very common to see sliced Pork, I think it was kind of the dumbing down of bbq when everyone started putting pulled Pork and only pulled pork into their boxes... it was simple, required no spectacular cooking skills as you could overcook and it was no big deal, when turning in slices, it needs to be tender but not too tender or it wil not slice or fall apart, undercooked and it will slice well but not be tender and you wouldscore way down..... I for one am glad to see slices back in the box, it shows off the cooking skills.