kcmike
is Blowin Smoke!
- Joined
- Feb 9, 2011
- Location
- Kearney, MO
Nice smoke ring on that brisket kcmike :thumb:
JD - I got a comment at the Sky comp: "Parsley leaves an off taste on food". I figured the judge was a parsley hater, but the more I think about the more I'm thinking about moving to green lettuce...
You're not the first team I've heard about getting comments back like that. Which is another reason I'm still wondering why parsley putting greens are so damn popular. Somebody must be teaching them at a BBQ class or something...
Mike
I'm taking the PNWBA judge's class this weekend. It'll be interesting to see if they say anything about it....
When I am judging, I always remove the parsley from the samples. I'm there to judge the meat.
Garnish should be treated like matting for a print. If it's done decently, it should enhance the appearance and increase the viewer's appreciation.
I don't think that the putting green presentations draw a high appearance score because they are a putting green and the judges are 'looking for' or 'expecting' them. I think they draw a high appearance score because the team went to great efforts to ensure that the overall appearance was excellent. And that comes through whether you use parsley or not.
When I am judging, I always remove the parsley from the samples. I'm there to judge the meat.
Garnish should be treated like matting for a print. If it's done decently, it should enhance the appearance and increase the viewer's appreciation.
I don't think that the putting green presentations draw a high appearance score because they are a putting green and the judges are 'looking for' or 'expecting' them. I think they draw a high appearance score because the team went to great efforts to ensure that the overall appearance was excellent. And that comes through whether you use parsley or not.
Well, true. I guess I mis-wrote.I think they draw a high appearance score because the team went to great efforts to ensure that the overall appearance was excellent.
This is exactly what I did NOT want to hear...effort should pay no roll in presentation (other than in the placement or arrangement of the meat)...nor should the garnish...it is the meat that should be judged on it's own merits...IMO...
Well, true. I guess I mis-wrote.
If a team makes their meat look good, it takes effort. You can't just throw your entry in the box haphazardly and expect to score well. So, you're right. I am not judging on "effort" as an element, nor should anyone.
BUT - you can tell if a team 'made an effort' or not when they were creating their boxes because the meat will look appetizing.
How's that sit with you?
One big difference (parsley vs lettuce), is that with a parsley putting green it's easier to prop the meat up so it sits on top of the garnish... which highlights the MEAT.
With lettuce boxes, even when done well, I find that the lettuce wraps around and up the sides of the box. With lettuce - the meat is 'in' the garnish, whereas with a putting green the meat is sitting up on top of the garnish.
This is a pretty broad statement and I'm sure there's exceptions, just something I've noticed and pondered...