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Julian9EHP
 
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>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.