[Sca-cooks] warming dishes for competition
phlip at 99main.com
Wed Nov 29 08:30:11 PST 2006
Depends on the site rules- there are electric heaters available, as
well as disposable steam trays- check out WalMart, BJs, or similar
places. OTOH, if you want (and can use) a period solution, Master
Hroar (who will likely be Hroar de combat until after the wedding)
makes a very nice pottery chafing dish/chimney sort of affair that
could be initially fueled with charcoal, and quite probably set to
maintain heat with a candle.
On 11/28/06, wildecelery at aol.com <wildecelery at aol.com> wrote:
> Greetings to the Lists!
> Kings and Queens A&S championships is coming up in January and I'm starting to work on my stuff... I've been working on a version of Flampoyntes using my homemade bag cheese. Problem-- I believe it should be served warm, but in order to make it ahead to travel with, I then need to cool it down, but re-heat it for serving...plus the judging format doesn't always have people getting to things quickly, and with it being a pork dish I'd rather be safe than sorry...
> Any ideas on ways to re-heat,and maintain heat under a dish on-site for an A&S competition?
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Heat it up
Hit it hard
Repent as necessary.
Has anyone seen my temper?
I seem to have misplaced it at Stalag XXXV....
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