[Sca-cooks] Frozen pomegranate jewels

[Kathleen A Roberts]

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."
W. B. Yeats
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Kathleen Roberts
Coordinator, Student Admissions
University of New Mexico
Albuquerque, NM
505-277-8900
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