[Sca-cooks] A&S ENTRIES

[Terry Decker]

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.

Bear


>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
> Klaus