[Sca-cooks] A&S ENTRIES

tudorpot at gmail.com tudorpot at gmail.com
Sun Nov 9 09:13:55 PST 2008

A suggestion that might be 'more' period would be to heat some bricks  
up and wrap them in towels- place the heated bricks under the dishes.  
They could also be placed in a box that you transport the dishes in.


On Nov 9, 2008, at 12:01 PM, Terry Decker wrote:

>>  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.

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