[CH] sauce tasting

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Our new local fire-eaters club has decided to have a 'home-made' hot sauce 
contest.  What are the best ways of 'tasting' sauces - we're trying to think 
of something that won't impart any strange flavors on the sauce.  We were 
thinking of just using teaspopns but thought that there might be something 
better (my choice - turkey slices!)
Any help or suggestions (including items that cleanse the palate for the next 
round) would be greatly appreciated!

Steve
miltonchilehead@aol.com

• Next message: Robert Farr: "Re: [CH] Here's more on the pressurized sauce"
• Previous message: William Tran: "Re:[CH] WARNING---Exploding Sauce (More!)(Long)"
• Next in thread: Charles P Demas: "Re: [CH] sauce tasting"