gil
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being an agricultural show judgeAnyone on here ever done this ?
Would be good if you wanted to share your experiences (good, bad, entertaining, informative) here. And how you came to be invited to judge in the first place.
I've just got the schedule through for the show I'm judging at in August. Never judged before. Was invited because of track record in showing and winning trophies. But no previous training in or experience of judging.
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mochyn
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I was asked, last summer, to judge the horticuture section of a very prestigous show not too far from here. Judith askes me and it went well, until we were both offered treacle toffee and suffered 'sticky jaw'!
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Mary-Jane
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Gosh you lucky things. I'd love to be a show judge. There were mutterings from a local flower and produce show last year but I haven't heard anything more.
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gil
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Apparently I can bring someone with me to act as Steward; we get tea beforehand, and lunch afterwards.
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mochyn
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| Mary-Jane wrote: | | Gosh you lucky things. I'd love to be a show judge. There were mutterings from a local flower and produce show last year but I haven't heard anything more. |
It's alright if it's not your show... if you're judging near to home you need a degree of tact. Sorry, make that a bucket of tact. No, a skip-full!
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gil
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| mochyn wrote: | | I was asked, last summer, to judge the horticuture section of a very prestigous show not too far from here. Judith askes me and it went well, until we were both offered treacle toffee and suffered 'sticky jaw'! |
I didn't know you could grow treacle toffee 
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mochyn
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| gil wrote: | | mochyn wrote: | | I was asked, last summer, to judge the horticuture section of a very prestigous show not too far from here. Judith askes me and it went well, until we were both offered treacle toffee and suffered 'sticky jaw'! |
I didn't know you could grow treacle toffee |
This is Wales. We can grow almost anything.
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Mary-Jane
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| mochyn wrote: | | This is Wales. We can grow almost anything. |
He, he, he... 
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gil
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I'll be judging 9 classes of preserves, 5 of toffee/sweets, and 2 of eggs.
Might take a new (hence non-minty) toothbrush with me.
Bet my teeth feel corroded after that lot (not the eggs, obviously) - there are always plenty of entries in each class at this show.
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sean
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Dry biscuits and water is what you need.
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gil
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| sean wrote: | | Dry biscuits and water is what you need. |
Them too - oatcakes or water biscuits are best, apparently.
And a 'toffee hammer'. I don't imagine an ordinary hammer would be acceptable.
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judith
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Don't forget a small hammer for the toffees.
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gil
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Simultaneous posting/editing
Where d'you get one ? How much do they cost ?
Is a small DIY-ing hammer OK ?
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judith
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I've no idea where you get them. Lakeland?
Our judge had to improvise with the handle of her knife, but it wasn't the same.
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mochyn
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| judith wrote: | | Don't forget a small hammer for the toffees. |
And a set of flash cards with appropriate words for when your jaws are stuck together.
By the way, your dehydrator handbook is on the surface by the sink at Chez's.
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judith
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| mochyn wrote: | | By the way, your dehydrator handbook is on the surface by the sink at Chez's. |
Ta. I'll pick it up tomorrow.
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bodger
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I've judged quite a few chicken shows and have been asked to inspect quite a few lousy horribly infested birds. 
People still insist on bringing forward quite obviously sick and ailing birds as well. 
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Nick
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| gil wrote: |
Where d'you get one ? How much do they cost ? |
Old people's homes.
Seriously, have you ever seen one anywhere else?
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gil
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Well, I performed my judicial duties at the Show on Saturday. Borrowed toffee hammer from the local sweetie shop, cos noone else had one. Got fed and watered stupid. Felt stuffed after lunch.
Teeth didn't feel too bad after; not as coated as I feared.
However, the standard of entries was surprisingly poor. I was dreading being faced with 10 jars of excellent preserves in each category, and having to decide between them. Instead, in some classes, it was a question of which three (1st, 2nd, 3rd) were the least worst. I actually spat some out into kitchen roll (which my Steward had brought so we could wipe our hands), they were so bad.
General comments : jars insufficiently filled - should be to within a few mm of the top, not at the shoulders of the jar. People using inappropriate jars, eg coffee jars of lemon curd (whaaat???).
Insufficient cooking of fruit before adding sugar; overboiled / burnt jam (you can really taste this); both of these combined (yuk - hard, almost 'candied' fruit with a burnt taste).
Don't do rhubarb chutney, It's not clever, and it's not nice.
I'd judge again, if they;ll have me back
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Behemoth
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You are now a member of the establishment and will be dealth with when the peasants revolt. Your comments on 'appropriate jars' will be taken as evidence of your corruption and complicity! 
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jocorless
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I'm surprised though by the result - I would have thought those type of events are entered by folks who can actually cook and have been doing it for years - Hmmmm maybe I should think about entering a few of my own items for tasting
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Marionb
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| jocorless wrote: | | I'm surprised though by the result - I would have thought those type of events are entered by folks who can actually cook and have been doing it for years - Hmmmm maybe I should think about entering a few of my own items for tasting |
I find that as well.... I look through the categories for the local shows and decide I wouldnt be good enough and would only embarrass myself.... then when I go on show day and see the entries, I say to myself... 'even I could have managed / done better than that..'
Still havent got round to having a go though.... 
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gil
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| Marionb wrote: | | jocorless wrote: | | I'm surprised though by the result - I would have thought those type of events are entered by folks who can actually cook and have been doing it for years - Hmmmm maybe I should think about entering a few of my own items for tasting |
I find that as well.... I look through the categories for the local shows and decide I wouldnt be good enough and would only embarrass myself.... then when I go on show day and see the entries, I say to myself... 'even I could have managed / done better than that..'
Still havent got round to having a go though.... |
Seriously, I would encourage both of you, and anyone else reading this who's thought the same kind of thing. Go for it. It took a year or so before I won anything at all, largely because of not knowing presentation / judging criteria.
I'd be willing to pass on tips about presentation / what judges (should) look for regarding preserves. Some conventions are stupid; others make sense. Probably some local/regional variation too.
It also helps to keep these important community events going if more people start taking part.
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pookie
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| gil wrote: | | I'd be willing to pass on tips about presentation / what judges (should) look for regarding preserves. Some conventions are stupid; others make sense. Probably some local/regional variation too. |
oooh yes please, I fancy having a go myself!
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jema
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Interesting, I always thought entries to this sort of thing would be really top notch and hard to compete with.
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moonwind
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I entered some chutney and jams at a local show today (oops yesterday! ..Monday).
Never done it before, and I am definitely NO expert, but grew the gooseygogs and made some quite tasty red gooseygog jam, I do not moon over precise measurements but use taste to know when it seems "that'll do the jobbie" and the eye for the set and the saucer test for the double check.
I got a Second (Ail) prize with the gooseygog jam, so feeling quite pleased.
I entered some of my "special" chutneys but they were too young I think, only made them last week, and they may have been a bit "hot" for the judges taste. ...
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gil
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| moonwind wrote: | I entered some chutney and jams at a local show today (oops yesterday! ..Monday).
I got a Second (Ail) prize with the gooseygog jam, so feeling quite pleased.
I entered some of my "special" chutneys but they were too young I think, only made them last week, and they may have been a bit "hot" for the judges taste. ... |
Well done for the gooseberry jam, Moonwind.
Yeh, I think chutneys really need to bed in for at least 2-3 months before showing for the flavours to meld properly (and for eating generally). Was one of the reasons why the rhubarb and the beetroot chutneys I was judging were generally unsatisfactory - obviously just made this summer, and really not ready.
Which is why one needs to plan ahead.
I always enter plum/damson/apple/other autumn fruits chutneys, made the previous autumn, so mellowed out by showtime. Seems to work.
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moonwind
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Thanks for that Gil, thought it was probably the reason.
I may keep one of the jars of the same and enter it next year, that would be interesting to see the result.
I suppose, like judging livestock it has set guidelines for overall look, texture, presentation, type and conformation (in sheep), but the rest and finer points depend on the judge on the days preferences.
Lost the gooseygog to next door along with chutneys and marrow, lemon and ginger jam
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dulcilama
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| gil wrote: | I'll be judging 9 classes of preserves, 5 of toffee/sweets, and 2 of eggs.
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...and here was I about to tell you all the dos and don'ts of judging sheep  ....
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