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Joneser
04-07-2009, 05:50 AM
I'm just kind of thinking aloud here...
After reading the responses to the polls from the Stillwater "Incident"
I can't help but wonder if there are other alternatives to using parsley and lettuce for garnish. Have you ever heard of any other type of garnish. I'll be ther is something out there that would wow the judges. (although it's not supposed to be factored in)
Is the reason for going with the darker green to hide mistakes?
Could you use a squirt (mustard) bottle to apply your sauce in ribbons similar to upscale restaurants?
Like I said, I was just thinking aloud....
Never competed before, but the Devil is in the details.....

Here are a couple of videos I watched about garnishing. You may have seen these before, but they are new to me..
http://www.youtube.com/watch?v=J3cMTItgOME <---Rib garnishing and presentation.
http://www.youtube.com/watch?v=JoW9EQ3J2L8 <---Pork garnishing and presentation.

On the last video, I noticed she sauced only the backs of the slices. I wonder if it's because of the way the pork is tasted. Does the sauced back hit the tongue first? That would be my guess.

glued2it
04-07-2009, 06:50 AM
I'm just kind of thinking aloud here...
After reading the responses to the polls from the Stillwater "Incident"
I can't help but wonder if there are other alternatives to using parsley and lettuce for garnish. Have you ever heard of any other type of garnish. I'll be ther is something out there that would wow the judges. (although it's not supposed to be factored in)
Is the reason for going with the darker green to hide mistakes?
Could you use a squirt (mustard) bottle to apply your sauce in ribbons similar to upscale restaurants?
Like I said, I was just thinking aloud....
Never competed before, but the Devil is in the details.....

Here are a couple of videos I watched about garnishing. You may have seen these before, but they are new to me..
http://www.youtube.com/watch?v=J3cMTItgOME <---Rib garnishing and presentation.
http://www.youtube.com/watch?v=JoW9EQ3J2L8 <---Pork garnishing and presentation.

On the last video, I noticed she sauced only the backs of the slices. I wonder if it's because of the way the pork is tasted. Does the sauced back hit the tongue first? That would be my guess.


There are limitations to types of garnishing used.

Also the ribbon sauce would be considered marking.

Joneser
04-07-2009, 07:19 AM
Glad I asked....I didn't know there were limitations on garnish. I wonder if there will ever be a KCBS Judging class around these parts???

Bbq Bubba
04-07-2009, 09:17 AM
Glad I asked....I didn't know there were limitations on garnish. I wonder if there will ever be a KCBS Judging class around these parts???

Theres a class in Mears Mi. at the last comp in Sept.

Come on up and we'll feed ya well! :msn-wink:

Joneser
04-07-2009, 10:03 AM
Theres a class in Mears Mi. at the last comp in Sept.

Come on up and we'll feed ya well! :msn-wink:
Is it a KCBS class? If it is, I'm so there.

Bbq Bubba
04-07-2009, 10:30 AM
Here ya go...

http://www.thinkdunes.com/uploads/Judging-Class-Info.pdf

SmokyOkie
04-07-2009, 10:03 PM
I see a class listed in Silver Lake, Mi in September, but not Mears.

September KCBS judging classes (http://www.kcbs.us/classes.php?type=j&year=2009&month=09)

They prolly just don't have it posted up yet.

Joneser
04-08-2009, 06:38 AM
I think Silver Lake is in Mears..or close anyway.

Bbq Bubba
04-08-2009, 08:04 AM
I see a class listed in Silver Lake, Mi in September, but not Mears.

September KCBS judging classes (http://www.kcbs.us/classes.php?type=j&year=2009&month=09)

They prolly just don't have it posted up yet.


I think Silver Lake is in Mears..or close anyway.

The Silver Lake Dunes are IN Mears.....same place!

SmokyOkie
04-08-2009, 10:38 AM
I guess that splains that!:shrug:

chef schwantz
04-08-2009, 07:30 PM
could you use something like savoy cabbage or kale? What about some blanched collard or turnup greens? Just a thought.:shrug:

Joneser
04-08-2009, 07:56 PM
I think the rules state that only lettuce, parsley and cilantro can be used....there might be one more too.

SmokyOkie
04-08-2009, 09:17 PM
12) Garnish is optional. If used, it is limited to chopped,
sliced, shredded or whole leaves of fresh green lettuce,
curly parsley, flat leaf parsley and/or cilantro. Kale, endive,
red tipped lettuce, lettuce cores and other vegetation are
prohibited. Improper garnish shall receive a score of one (1)
on Appearance

BA_LoKo
04-08-2009, 09:28 PM
12) Garnish is optional. If used, it is limited to chopped,
sliced, shredded or whole leaves of fresh green lettuce,
curly parsley, flat leaf parsley and/or cilantro. Kale, endive,
red tipped lettuce, lettuce cores and other vegetation are
prohibited. Improper garnish shall receive a score of one (1)
on Appearance


That was was I was trying to find earlier. For some reason, my username and/or password won't work on the KCBS site. I guess I oughta write that kind of stuff down. :shrug:

SmokyOkie
04-08-2009, 09:39 PM
You can always retrieve them and then have FF remember them.:shrug:

I can't keep that sort of thing written down. I have to depend on site cookies and FF.