[Great Hall of Rockwall] Feast or Famine?

[daniel davis]

Here are the physics of the matter.  To bring a 40 qt, pot of water to a boil from room temp on a professional stove takes about three hours.  Now you have a lot of frozen or semi frozen veg's  add an hour or so.  Now you have stew either with meat or veg. So if we have all ingredients ready and are in the kitchen at 6 or 7 we can do it.  All ingredients have to be pre cooked.  We could do that at someones home the weekend before by using big cookers and have everything done and in bags by the day of the lunch.  So we could pull this off.  The stews have to come to a 10 min rolling boil and then maintained a 140 degrees while serving.  We can probably do this if the Pot comes off the heat just as we start to serve.
  Guys this is a lot different than making stew for even a hundred people.  And it is totally different than cooking at home.  I have an 80 qt. pot for the main stew and when it is empty we can just load into someones rig and wash it at home.  I believe I have a 40 qt for veg soup somewhere.  For the Brats we could use the slow cookers.  we would keep feeding more in as we take them out.  As long as the temp is on high and is above 140 degrees.  If we have pb and j sandwiches for the kids we will have at least one parent go into apoletcitic shock and scream that if there child sees peanut butter from 100 yards away they will go into shock and die.  I have no idea whatsovere how to do mac and cheese in this situ.  When did we agree to make kids meals anyway.  If they do not like what we offer they can go get em a happy meal.  We are cooking for 450 people we do not have time for custom menus.  If somone can figure this problem out I will be there to help. I still think that
 we can bring our own sheet pans and bake brownies and cornbread that AM early. We are going to need a lot of help. 
  a still scared Lord Daniel
   
  Chris Witry <cwitry at mtu.edu> wrote:
  The rule of stew is for the time it taking to cook is inversely
proportional to the effort put in. If we can slow roast the stuff over
night (assuming we can gather the pots, or nescos), around the site so its
still warm during transport or even better just slow roasting it on site
and turning the temp on them in the morning. The big problem is we would
need time before hand and I'm not sure when they would let us in or if we
can find any one in the area willing to provide space and power to slow
roast.

Aurthur -Angus




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