Just like the headline says, I’ve managed to add a new category designation to my food-judging skill scorecard.
Now, my usual column readers know that I’ve judged food at two annual events – the Rice Dish Roundup in the fall and the youth food show for 4-H in the spring.
Both of those have been in my wheelhouse for a few years thanks to the newspaper.
As such, I’ve developed a system for each entry I judge and a fairly discerning palate.
Plus, whoever teams up with me is part of the group that usually finishes first in our food categories.
Last spring I had to sample and judge over 40 cookie entries and didn’t touch another cookie well until May – even avoiding my annual Girl Scout “Thin Mint” cookie obsession by weeks!
Though I have a few hard and fast rules about not eating food that’s undercooked or burnt more than the bottom of our oven at home, for the most part, I’m pretty lenient when I’m handing down scores.
I also think that since I cook, bake, and have experience in making salsa myself, so, I’m quite suited to judging such categories confidently.
Last weekend I got my first-ever chance to sample a variety of salsa during the annual Blessing Hotel fundraiser and car show event.
There were maybe 20 entries between mild, medium, and hot flavor point categories.
I was on a team with five other judges and we rated each salsa based on texture, flavor, appearance, and overall quality with a 1-10 point system then tallied the
totals after each jar was sampled across the board.
And the thing is, that I was probably guiltier about spooning my samples onto the provided tortilla chip than tasting them on their own.
Now, my logic there is that I don’t eat salsa on its own for the sake of things and since the chips were the only thing I could top with salsa, I made sure each one got a well-represented scoop-to-chip ration.
I really only enjoy salsa with chips or tacos, so, it made sense to sample them in such a fashion.
The one thing I learned is that those spicy definitions seem to not be universal – especially when a salsa labeled as ‘mild’ ended up making me cough with its spice level.
Honestly, the only real downside to food judging is trying to control the reactions and expressions you have when something does taste awful.
It’s easier to do that with baked goods I think than rice dishes or salsa – as I learned Saturday.
Since the salsa entries were numbered in a completely random order, I don’t even remember the number given to the one I scored the lowest with a grand total of “4.”
But, it had a chemical taste and smelled of artificial smoke flavoring that led me to score it at a “1” in every distinction.
Had there been a category of a zero score that would have been the one sample that ended up there.
Plus, the aftertaste was hard as Hell to get out of my mouth!
Outside of that, it was a lovely experience and one I’m down to repeat again next year if needed.
If not, well, it’s just not meant to be.
Either way, I’m looking to add barbecue taste-testing to my repertoire next – if anyone is looking for another judge.
I’ve got personal experience in the importance of seasoning before grilling as well as basting and so forth which means I know what I’m about!
I’m definitely game to rate everything from brisket, ribs, and chicken main dishes to side dishes and everything in between.
