[Sca-cooks] A&S ENTRIES
t.d.decker at att.net
Sun Nov 9 09:01:51 PST 2008
I assume you are referring to A&S competition or display rather than the
purely educational practice of the art. Since I am often called upon to
prepare lunches at events, I have two single burner propane stoves in my
field kit for cooking and reheating. I've also kept dishes warm on a berm
between to slit trenches containing hot coals.
A Coleman oven or equivalent can be used for indirect heat. Styrofoam
coolers can be used to keep dishes at temperature for short periods.
>i am just now getting into the A&S side of cooking. dose any one have some
>suggestions on how to hold dishes at temp? or is that something that you
>plan for in making that dish? knowing that it has to taste right at warm
>rather than hot. cause cold pottage is nasty! trust me on this one. and who
>wants to do that to a judge anyway.
> back to my hole
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