[Sca-cooks] Frozen pomegranate jewels

Deborah Hammons mistressaldyth at gmail.com
Wed Oct 20 15:25:56 PDT 2010


If you are still doing the pork and honey and figs, they can be done on site
in roasters.

Aldyth

On Wed, Oct 20, 2010 at 1:07 PM, Kathleen A Roberts <karobert at unm.edu>wrote:

> On Thu, 21 Oct 2010 07:47:41 +1300
>  Antonia <dama.antonia at gmail.com> wrote:
>
>> Oh... I've actually *never* brought in anything pre-cooked and hot (well--
>> once; ong story).  I've always gone for pre-cooked and refrigerated or
>> frozen.  What kind of kitchen facilities do you have?
>>
>
> Actually I usually do it precooked and frozen then thawed and heated there,
> but I think they are also worried about how you cool and store at home.  I
> once had a helpful person ruin over 20 lbs of chicken because she threw it
> all in her fridge at once to cool.  i could have killed her when i oppend
> those ziplocks!  more chicken was bought and cooked on site.
>
> It's big, convection ovens, not much to say on range/oven but we can put
> camp stoves outside.  good fridge/walk in freezer.  it's not too bad, it's
> just that i have three large meat dishes and one legume dish coming out at
> once for the second course.  oh, yeah, for 360 people including the comps.
> ;)
>
> just a matter of finally getting to the point where i can step back and
> punt and make some things simpler, liked canned cannelini beans rather than
> lentils from scratch.
>
>
> cailte
>
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> "Being Irish, he had an abiding sense of tragedy which sustained him
> through temporary periods of joy."
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> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Kathleen Roberts
> Coordinator, Student Admissions
> University of New Mexico
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