In article >,
songbird > wrote:

> Melba's Jammin' wrote:
> ...
> > I copied and pasted that info from another note.
> > Chris comes to town every year to attend the fair
> > with me on opening day.
>
> heheh, ok, now i'm not confused.
>
>
> > I have not been a judge. I don't know that I would
> > qualify -- I don't have a food science, home ec degree, or 4H experience,
> > which many of the judges do. :-) If I ever give up the
> > competition, I might enjoy doing the intake of the entries or
> > other scut work.
>
> i've never once even attempted to put any
> thing in a competition like that so it was
> curiousity about what goes on behind the
> scenes, like how would you judge stewed
> tomatoes or tomato juice for example?
>
>
> songbird

Good question. Color. Consistency. Texture. Seal. Taste, above all.
Like that. This year they added a requirement that a recipe must be
supplied -- I missed that but they gave a grace period because it was
not presented in the entry booklet as it should have been. Thank you,
Jesus!
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

On 9/2/2013 8:58 PM, Melba's Jammin' wrote:
> In article >,
> songbird > wrote:
>
>> Melba's Jammin' wrote:
>> ...
>>> I copied and pasted that info from another note.
>>> Chris comes to town every year to attend the fair
>>> with me on opening day.
>>
>> heheh, ok, now i'm not confused.
>>
>>
>>> I have not been a judge. I don't know that I would
>>> qualify -- I don't have a food science, home ec degree, or 4H experience,
>>> which many of the judges do. :-) If I ever give up the
>>> competition, I might enjoy doing the intake of the entries or
>>> other scut work.
>>
>> i've never once even attempted to put any
>> thing in a competition like that so it was
>> curiousity about what goes on behind the
>> scenes, like how would you judge stewed
>> tomatoes or tomato juice for example?
>>
>>
>> songbird
>
> Good question. Color. Consistency. Texture. Seal. Taste, above all.
> Like that. This year they added a requirement that a recipe must be
> supplied -- I missed that but they gave a grace period because it was
> not presented in the entry booklet as it should have been. Thank you,
> Jesus!
>
Okay, really, who did you bribe and which jelly or jam did you use?

George

In article >,
George Shirley > wrote:

> On 9/2/2013 8:58 PM, Melba's Jammin' wrote:
> > In article >,
> > songbird > wrote:
> >
> >> Melba's Jammin' wrote:
> >> ...
> >>> I copied and pasted that info from another note.
> >>> Chris comes to town every year to attend the fair
> >>> with me on opening day.
> >>
> >> heheh, ok, now i'm not confused.
> >>
> >>
> >>> I have not been a judge. I don't know that I would
> >>> qualify -- I don't have a food science, home ec degree, or 4H experience,
> >>> which many of the judges do. :-) If I ever give up the
> >>> competition, I might enjoy doing the intake of the entries or
> >>> other scut work.
> >>
> >> i've never once even attempted to put any
> >> thing in a competition like that so it was
> >> curiousity about what goes on behind the
> >> scenes, like how would you judge stewed
> >> tomatoes or tomato juice for example?
> >>
> >>
> >> songbird
> >
> > Good question. Color. Consistency. Texture. Seal. Taste, above all.
> > Like that. This year they added a requirement that a recipe must be
> > supplied -- I missed that but they gave a grace period because it was
> > not presented in the entry booklet as it should have been. Thank you,
> > Jesus!
> >
> Okay, really, who did you bribe and which jelly or jam did you use?
>
> George

Didn't have time to prepare my bribe, Jorge. ;-)
And I didn't leave anything for them when I brought my stuff home,
either. :-\
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

On 9/23/2013 8:28 AM, Melba's Jammin' wrote:
> In article >,
> George Shirley > wrote:
>
>> On 9/2/2013 8:58 PM, Melba's Jammin' wrote:
>>> In article >,
>>> songbird > wrote:
>>>
>>>> Melba's Jammin' wrote:
>>>> ...
>>>>> I copied and pasted that info from another note.
>>>>> Chris comes to town every year to attend the fair
>>>>> with me on opening day.
>>>>
>>>> heheh, ok, now i'm not confused.
>>>>
>>>>
>>>>> I have not been a judge. I don't know that I would
>>>>> qualify -- I don't have a food science, home ec degree, or 4H experience,
>>>>> which many of the judges do. :-) If I ever give up the
>>>>> competition, I might enjoy doing the intake of the entries or
>>>>> other scut work.
>>>>
>>>> i've never once even attempted to put any
>>>> thing in a competition like that so it was
>>>> curiousity about what goes on behind the
>>>> scenes, like how would you judge stewed
>>>> tomatoes or tomato juice for example?
>>>>
>>>>
>>>> songbird
>>>
>>> Good question. Color. Consistency. Texture. Seal. Taste, above all.
>>> Like that. This year they added a requirement that a recipe must be
>>> supplied -- I missed that but they gave a grace period because it was
>>> not presented in the entry booklet as it should have been. Thank you,
>>> Jesus!
>>>
>> Okay, really, who did you bribe and which jelly or jam did you use?
>>
>> George
>
> Didn't have time to prepare my bribe, Jorge. ;-)
> And I didn't leave anything for them when I brought my stuff home,
> either. :-\
>
The only fairs I ever attended with something to show was the local fair
in my home area. I showed fancy rabbits every year there until I went
into the Navy. When Miz Anne and I married we started raising rabbits
again for meat, furs, and to show. Lots of fun doing that, the rabbit
breeders were almost more fun than the food preservers. Won lots of
blue, red, and gold ribbons, have no idea where they went. Of course the
rabbit competitions had money involved too. Not to mention the
opportunity to sell trio's, two does and an unrelated buck. Lots of
other rabbit breeders wanted top notch breeding stock.

Shipped a trio to Moscow, TX, not to far from where we lived. This was
in the days of Railway EXpress. Sent them by train, should have been
there the next day, weeks went by and they didn't get to Moscow, TX. Got
a call from the Railway Express I sent them from, my rabbits had been
found and were back in Orange, the dummies sent them to Moscow, Russia.
That was after they sent them to Moscow, Idaho of course. Would not
reimburse me for the few hundred dollars I had invested in the rabbits
and the special cage for them. Bad part was that the client got another
trio from someone in Wisconsin who also raised Lilac rabbits. Today I
laugh about it but was really ticked off back then.

We stopped raising rabbits when our daughter developed a rabbit fur
allergy at about age twelve. I saw a sign the other day about rabbits
for sale, might stop by there and get some to eat. Very high in protein
those critters are.

When are you going to make a quilt out of all those ribbons?

George

On 9/24/2013 8:20 PM, George Shirley wrote:
Lots of
> other rabbit breeders wanted top notch breeding stock.
>
> Shipped a trio to Moscow, TX, not to far from where we lived. This was
> in the days of Railway EXpress. Sent them by train, should have been
> there the next day, weeks went by and they didn't get to Moscow, TX. Got
> a call from the Railway Express I sent them from, my rabbits had been
> found and were back in Orange, the dummies sent them to Moscow, Russia.
> That was after they sent them to Moscow, Idaho of course. Would not
> reimburse me for the few hundred dollars I had invested in the rabbits
> and the special cage for them.


Dang. I was sure you were going to say you opened the cage and there
100 new rabbits hopping around.

I remember my dad raising rabbits during WWII and later hunting
them. I ate stewed rabbit many times fr Sunday dinner with guests,
after all of us being assured it was chicken.

Will rabbits be able to stand your Texas summers? It sounds like a
fairly productive hobby. How will Tillie Dawg get along with them?

As Mme. Schaller would say "Inquiring minds want to know."

gloria p