SC - Frumenty for the Masses, revisited

[kat]

Folks,

	Just finished rereading an old thread (digests #175-180, for those who are interested) on making frumenty in amazingly large batches.  Unfortunately, the question I was looking for an answer to was not touched on then.

	So here goes:  How does the reheating process affect frumenty in large batches?  If you make it along these proportions:  1 c barley, 2 c stock, 1 c almond milk, cook for XX minutes (I'm doing this from memory, please forgive), stir in beaten egg slowly to achieve creaminess and not scrambled eggs; are there any tips to reheating it for feast in large batches?  Can you in fact *freeze* it and reheat it for feast, or is that unadvisable?

	Also, advised methods of reheating (boil-in-bag?  Microwave? Etc.?)

	(Yes, I'm planning on testing this out myself too in a small batch, but I'm running short on time, and I'm also keeping in mind that what works for small batches does NOT always work for large batches, especially when you're dealing with grain.)  

	Anyone want to enlighten me with their experiences?

	Thanks much!

		- kat

p.s.  The reason I'm considering making it beforehand and reheating is that I'm faced with cooking a 3-course feast for 140 in a site that has ONE oven and ONE **four-burner** Wolf stove.  <cringe>


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