On Jun 11, 6:36*pm, Chris > wrote:
> 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.



I'd put in enough sauce to keep the pasta separated. Why do they want
it brought in this way?

Thinking it over, I'd say hang 'em and bring the whole mess in a crock
pot where I'd have it simmering away all day and unplug just before
going. The utter nerve.....

I once worked with a guy who served an Italian dinner to 80 ppl. in an
hour and a half. He managed with four massive pots on the stove for
the spaghet, staggered a batch every ten minutes. I never would've
attempted it. I don't remember how he bailed it out tho and reserved
the water. He had me busy making salads.

Almost as bad a fish fry for 100 and trying to keep up with the
French Fries demand. We had two deep commercial size fryers tho which
made it all possible. Many hungry men in line wanted to know why the
holdup. You could tell they weren't the cooks in their houses. Made
to order was a foreign phrase.