dumplin smack talk

I hope you participants are ok with losing! I'm gonna win, but I will share just a small bite with ya'll so you know how they are suppose to taste! Hahahaha. Good luck everyone!

Hey Chris- How are we letting you know if you won, or lost? Should we have Clancy call you on speaker after the announcement to rub it in?
Deb

Is it still OK to smack talk now that the results are in?

of course it is! good job to all the winners!

Sorry, man - I loved yours, not just because I was the "disher"! I noticed lots of folks came back for 2nds.

of course it is! good job to all the winners!

Your's was great but mine was off the chains!!! (of course, we both lost....but there's next time eh!). I'm thinking Bison throwdown as I make a mean Bison Carpaccio and we can get Vance to show up and talk up his goodies..just a thought)

Chris and Dave,
I liked both of yours and in all fairness, I believe you lost points because it wasn't "traditional". In seeing the judging criteria traditional was 7 of the 30 points and I think that is what hurt. Personally, I liked the less traditional flair. This is what adds excitment to a throw down. In another thread where they talk about the winner Selena's, Robin hit it right on and I told Dan when I tasted his that the liver and dark meat added a fullness to the dish. My opinion doesn't count though since I wasn't a judge. Maybe next time!

[Robin Garr]

Kurt, you missed a point! Because we've had problems in the past balancing creativity against tradition, we tried a new trick with this judging. It was kind of silly, but ... we had both a 7 point column for "traditionality" AND a 7 point column for "creativity." Anybody who scored high on both could score high on the other, and in theory a chef who managed to do a traditional-style C&D in an innovative way could have outscored the rest. But your commentary misrepresents the judging system because you missed Column Four.

Chris and Dave,
I liked both of yours and in all fairness, I believe you lost points because it wasn't "traditional". In seeing the judging criteria traditional was 7 of the 30 points and I think that is what hurt. Personally, I liked the less traditional flair. This is what adds excitment to a throw down. In another thread where they talk about the winner Selena's, Robin hit it right on and I told Dan when I tasted his that the liver and dark meat added a fullness to the dish. My opinion doesn't count though since I wasn't a judge. Maybe next time!

I thought this was on June 1st. Why am I getting confused................ I was at the Standard Country Club yesterday getting a golf lesson at 4:00. It would have been perfect.................

Kurt, you missed a point! Because we've had problems in the past balancing creativity against tradition, we tried a new trick with this judging. It was kind of silly, but ... we had both a 7 point column for "traditionality" AND a 7 point column for "creativity." Anybody who scored high on both could score high on the other, and in theory a chef who managed to do a traditional-style C&D in an innovative way could have outscored the rest. But your commentary misrepresents the judging system because you missed Column Four.

Chris and Dave,
I liked both of yours and in all fairness, I believe you lost points because it wasn't "traditional". In seeing the judging criteria traditional was 7 of the 30 points and I think that is what hurt. Personally, I liked the less traditional flair. This is what adds excitment to a throw down. In another thread where they talk about the winner Selena's, Robin hit it right on and I told Dan when I tasted his that the liver and dark meat added a fullness to the dish. My opinion doesn't count though since I wasn't a judge. Maybe next time!

You are right Robin, I did not see all of the categories. Sorry about that! It was a great event!

if we all did traditional, wouldnt it all be the same??? damn oddly enough people came back for seconds and thirds at the shirmp and grits too! hmmmmmm

[Robin Garr]

if we all did traditional, wouldnt it all be the same??? damn oddly enough people came back for seconds and thirds at the shirmp and grits too! hmmmmmm

There was a lot of variation among the "traditional" C&D's, Chris. Significant differences in dumpling texture, level of flavoring and specific flavors, for instance. Heck, I'll bet if you had six chefs all do the exact same recipe and told them not to change anything, a panel of judges could still find specific criteria to rank them out.