>(Julian9EHP) writes:
>
(John Forrest Tomlinson) writes:
>
>>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.
That would be covered under "texture", a very subjective area for pasta
dishes... and from your extremely biased "boiled to paste" remark you wouldn't
be an objective/fair judge... I mean what would you think if someone rated your
pasta as undercooked may as well eat the cardboard box.
I think lasagna needs to also be judged according to catagory, ie. vegetable,
pork, fowl, just cheese, etc.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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