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Puester
 
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Julian9EHP wrote:
>
> >From: (John Forrest Tomlinson)

>
> >A friend has asked me to help devise a scheme to use in judging a
> >lasagne contest, and I'm wondering if anyone has any suggestions about
> >doing it?
> >
> >I'm thinking that the judges should consider each dish on a handful of
> >criteria, including appearance, taste and texture. Any thoughts?

>
> I like my pasta done _el dente_. An aquaintance likes hers boiled to paste.
>
> E. P.



That's why you need objective criteria.

gloria p