[Sca-cooks] Info on holding cabinets and portable hotboxes?

[Weaver8002 at aol.com]

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In a message dated 2/10/2003 3:40:25 PM Eastern Standard Time,
doc at medievalcookery.com writes:

> Do any of the pro and semi-pro chefs on the list have recommendations
> for holding cabinets/hotboxes/carriers?  I'm going to be cooking a good
> sized feast in a place that has almost no kitchen and am considering
> purchasing some major equipment to make my life a little easier.
>
> Ideally I'd want something reasonably portable (given a big enough
> van), that can keep hot foods at safe serving temperature (possibly
> with the addition of sterno cans or something), and of course
> inexpensive as well (a couple of hundred bucks in my dreams - a couple
> of thousand in my nightmares).
>
> - Doc

While I'm no where near even a simi-professional, Alton Brown of "Good Eats"
fame mentioned on one of his shows that a cooler could also be used as a hot
box.  As I recall, he lined the bottom with newspaper, heated bricks in the
oven, covered them with more newspaper and the put the carefully sealed food
on top and covered with more newspapers before closing.  I've never tried it,
but it sounds reasonable and would be cheep.

Margherita the Weaver