Chris said...

> I have to bring spaghetti and meatballs (pasta separate from sauce +
> meatballs) to a dinner at my son's school tomorrow night.
>
> They can keep food warm, but cannot cook on a stovetop. I'm not sure
> whether they have regular ovens, convection, or just warming ovens.
>
> Dinner is at 6:00; they want the food there by 5:30; it will take me
> half an hour to get there and lug my stuff in to the school. So
> basically, I have to cook my pasta over an hour before it will be
> eaten
>
> So...what's the best way for me (and the other pasta volunteers) to
> keep the food hot, deliver it without hurting ourselves, and have the
> pasta not turn out mushy and totally stuck together? They want the
> sauce separate from the pasta.
>
> Any ideas or experiences? I know it's kind of late to ask, but
> figured whatever wisdom I can glean tonight will help, and anything
> that comes later will be great to know for the future.
>
> Thanks!
> Chris


What? A school without a full cafeteria?

Anyway... I'd make the pasta al dente and put it into a large disposable
aluminum roasting pan (or two, depending) add in a fair amount of the pasta
water and cover with foil. Use another foil pan for the meatballs. Put the
sauce in a gallon water jug. No clean up!

Upon arrival, dial up the school on your cell phone and have them send one
of the students to come to your car with a wheeled library (?) lab (?) cart
and let them muscle it to the cafeteria for you.

Or not.

Best,

Andy