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In Reply to: Re: Impractical proposition posted by Tarheel on July 25, 2011 at 14:41:02:
I'm still not getting what will be learned from cooking with a team that will enhance their judging.
You are not being judged on how many steps you took or how dutifully you prepared your food. You are being judged on the end result.
How will knowing whether or not teams use a jacard on a flat inform a judges evaluation of the texture of a slice of brisket?
How will knowing if a team marinates their chicken for 2 hours or 8 hours help a judge know that what he is tasting is good or not?
I personally couldn't care less if a team uses the cheapest meat they can find and cooks it on a kettle at 350. If the food is good, it's good. Knowing how it's made doesn't alter that in the least. Knowing the steps involved doesn't change it either.
You're inviting a situation where the judge is using a sliding scale based on whether or not the food he receives in a box is similar to that he saw cooked with a team.
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