[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.
Freda
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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