skip to main content

Side dishes big group- room temp or cold

14 years ago

Im looking for ideas for sides to serve with grilled hot dogs to large group,of teenagers. The meal will be served outdoors in unpredictable fall weather. It needs to be ok kept at room temperature or can be kept cold in cooler prior to meal.

Sort by:Oldest

Comments (32)

sushipup1
14 years ago
Electricity for crock pots?
blueiris24
Original Author
14 years ago
No electricity ;(
Related Discussions
A thread for simple veggie side dishes
Q
Comments (43)
I'm a huge fan of braised cabbage. I've done it with onions, apples, (fake) bacon, carrots, caraway, dill and any combination of them, with a little cider vinegar or tomato sauce and sugar, or lemon juice and honey, etc. Just a touch. Very, very good, IMHO. Here's one that hasn't been mentioned AGRODOLCE, which is "sweet and sour" in italian. I do this mostly to use up all this never ending mint that I have dried from the garden. I am making cauliflower agrodolce tonight for dinner. Squash Agrodolce from "La Cucina Ebraica" by Joyce Goldstein 2 lb. of squash, sliced about 1/2 inch slices, in the case of butternut or hubbard squash, peeled. 1/3 cup olive oil 1/2 cup coarsely chopped fresh mint (Note: I am NOT a mint fan so I'd probably use half of this. Since I use dried mint, I use about 1 TBLSP. Can always add more later if you want) 2-3 cloves fresh garlic, sliced paper thin 1/2 cup red wine vinegar 1/2 cup sugar Pinch of ground cinnamon (optional) Salt and fresh ground pepper to taste. Put half of oil in large saucepan. Sautee the squash until tender. Combine with mint and garlic. (Note: you could add some onions to this too, if you wanted). Season with salt and pepper. To the remaining oil, add the vinegar, sugar and cinn, if using, and cook until the sugar dissolves and the sauce thickens, about 5 min. Season with salt and pepper if desired (I use as little salt as possible, so would probably skip that step) Pour the sauce over the squash. Serve warm or at room temperature. Cauliflower Agrodolce from "Moosewood Restuarant Lowfat Favorites" 2 cups onions, thinly sliced 3 garlic cloves, thinly sliced 1 tsp. olive oil (I'd probably double) 1 large cauliflower 1 28 oz. can undrained whole tomatoes 2/3 cups raisins 1/2 cup red wine vinegar Sugar, salt and ground black pepper to taste Saute the onions and garlic in the EVOO in a large saucepan/braiser/dutchoven. Meanwhile, cut and core the cauliflower into smalish florets. Chop tomatoes or squeeze by hand. Add the tomatoes and wine vinegar, and raisins to the pan. Simmer for a few min. to blend flavors. Then add the cauliflower, and cook for 10-12 min., until florets are tender. Adjust seasoning to taste with sugar, salt and pepper. Serve hot, room temp. or chilled. Note: you can combine the two recipes, and add mint and cinnamon to the tomato sauce. You can add other veggies to this too, such as cabbage and carrots.
...See More
You're fav room temp dishes..
Q
Comments (13)
I'm another fan of rice salads. They're very popular also in parts of Spain during hot summers. The ones I've had and made include chopped vegetables such as red and green peppers, cucumbers, raw onions, flaked tuna or chicken, corn niblets, snipped chives or green onions, plenty of S & Pepper and perhaps a bit of a light creamy dressing to hold it together. Good as a lunchbox item too, together with some sliced ham and lettuce! Other room temperature dishes: Ratatouille, Spanish potato & onion tortilla, Russian Salad (ensaladilla rusa), Cold Salmon, Red Potato Salad. Here are some recipes of the above: Ingredients: Sauce: 4 TBS olive oil 4 medium sized ripe tomatoes, blanched, skinned and chopped 1/2 onion chopped 1 teasp salt The rest: 2 medium eggplant - if young and tender - leave skins on, otherwise peel. Slice into rounds 1/4 inch thick. Put immediately in bowl of salted water to prevent turning brown. 4 medium potatoes - peeled or not as you like, also sliced 1/4 inch thick. 5 Italian (mild) green frying peppers - seeded and cut into bit-sized pieces 3 cloves garlic - smashed a sprig of chopped flatleaf parsley oil for frying - I use sunflower oil clean newspaper and kitchen towels Sauce - Put the 4 TBS olive oil in a small frying pan and heat. Add chopped tomatoes, onion and salt. Simmer about 20 minutes or until thick and jammy looking. The Rest - 1) Fill large frying pan with about 1/2 inch oil. When hot but not smoking add 1/3 the amount of potatoes. When golden, remove and drain on paper towel-covered newspapers. 2) Continue with the rest of the potatoes - cooking them in two more batches, letting oil heat up again between batches. 3) When potatoes are all done put peppers into hot oil along with garlic cloves and fry until toasted. Remove along with garlic to paper. 4) Drain and pat dry the rounds of eggplant and put them into hot oil and fry in 3 batches - 5) Arrange half the eggplant in the bottom of an ovenproof casserole dish, sprinkle with salt, next layer half the potatoes, again a bit of salt, next layer half the peppers. Repeat with the same ingredients (no more salt) until all are used. and add a bit of chopped parsley. 6) Put into medium oven for about 20 minutes until all is reheated. This is also good served at room temperature and the next day. ******************************** Ingredients for 4 servings: 3 medium potatoes 3 large eggs 1 onion salt 1/2 teasp & pepper to taste olive oil Italian parsley, chopped (optional) I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over. 1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings. 2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown. When golden, remove from pan and set aside in large bowl. NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this. 3. Put chopped onion in pan, if necessary add a little more oil and sautuntil soft, without being dark brown. Remove from pan and add to potatoes in bowl. 4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all. 5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn. 6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan. Don't overcook as the centre should still be juicy. 7. Let cook a minute or two more on that side, then slide it out onto a plate. 8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic. The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two. ******************************* 4 servings as a side dish, or 6 servings for a good sized tapa. Four or more servings: 1 1/2 lbs (640 grams) potatoes 3/4 cup (100 grams) cooked peas - (I used frozen steamed) 1 tin tuna steak drained - 1/2 lb tin (225 grams) 1 small jar green pitted olives - I bought them stuffed with pimento 1 small roasted red pepper, cored, peeled and cut into strips (I used them from a jar) 2 boiled eggs 2 TBS mayonnaise (I used 3 heaping) 1 TBS mayonnaise thinned with a little milk Salt My option: a dusting of paprika over all 1) Boil the potatoes in their skins until tender. Drain and cool. When cool peel and dice into a large bowl. 2) Add the cooked peas, the olives cut in halves (save a few whole ones for the garnish), the tuna flaked and one of the chopped eggs. Add salt to taste and then combine with the 2 (or 3) TBS mayonnaise 3) Spread the mixture on a platter forming a mound. Cover it completely with the thinned mayonnaise. A large serving spoon helps to coax it into shape. 4) Decorate with the strips of pepper, olives and the rest of the eggs. 5) It will keep in the fridge for a few days, improving with taste. 6) Serve with crusty bread. Again - - Seen from above. My notes: You may want to add some more tang to the mayonnaise. If you're a Miracle Whip fan, you may want to use that, or otherwise add a few drops of lemon. Taste first. I steamed the potatoes with salt, but you still need to add some with the mayonnaise. I found the best way to add a slight dusting of paprika is to shake it into your hand and then blow it gently over the salad. ****************************** Prep time: 20 minutes Cooking time: 15 minutes Makes: 8 servings Ingredients for Salmon: 2 1/2 lbs salmon fillets, cut into 16, 1 inch wide fingers 3 TBSP extra virgin olive oil juice and zest of one lemon 1 garlic clove, finely chopped 1 TBSP chopped fresh dill salt and white pepper to taste lemon slices for garnish 2 to 3 cups baby salad greens Ingredients for Tzatziki Sauce: 1/2 cup yoghurt 1/4 cup sour cream 2 garlic cloves, chopped 1/2 English cucumber, coarsely grated and squeezed of its moisture 1 TBSP fresh dill chopped salt, fresh cracked black pepper and lemon juice to taste Preparation: Salmon can be cooked the night before and served cold the next day. 1. Preheat oven to 400F. Place salmon on a parchment-lined baking sheet. Combine olive oil, lemon juice and zest, garlic and dill in a bowl and brush it over the salmon. 2. Cover salmon with foil and bake for 15 minutes, or until just cooked through. Uncover and cool to room temperature. 3. Cover with plastic wrap, leaving the fish in the pan and put it in the fridge. 4. Combine the tzatziki ingredients in a bowl and store in the fridge until needed. 5. Make a bed of the salad greens on a serving platter, arrange the salmon on top, garnish with lemon slices and serve the tzatziki alongside. Source: Eric Akis Victoria Times Colonist **************************** Serves 4 - 6 9 ounces (250 grams) salmon fillet, skinned 5 TBS extra virgin olive oil 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 9 ounces (250 grams) asparagus (about 16 medium spears), ends trimmed 9 ounces (250 grams) new potatoes, if possible red skinned, cooked and quartered (approx 14 small potatoes Â see photo) 1 lb (450 grams) cherry tomatoes, cut in half 3/4 cup (4 oz or 125 grams) crumbled reduced-fat feta cheese 6 spring onions, chopped 4 TBS fresh mint, chopped 3 TBS fresh basil, chopped 3 TBS fresh dill, chopped 10 ounces (300 grams) mixed salad leaves or baby spinach (about 2 small bags) 3 TBS lemon juice 1 tsp lemon zest 1/2 tsp sea salt 1/4 tsp freshly ground pepper 1. Brush the salmon with 1 TBS olive oil and sprinkle with the salt and pepper. Place salmon on an oiled grill over medium-high heat and cook, turning once, about 4 minutes per side, or until the fish is opaque and flakes easily. Remove and set aside on a plate to cool. If preferred, bake salmon in oven at 425F (218C) for about 10 to 12 minutes until it is opaque. Slice asparagus spears diagonally into 1-inch (2.5 cm pieces) and cook in a steam basket placed over a frying pan or pot of boiling water until spears are tender, about 5 minutes. Then rinse them under cool water and set aside. 3. Prepare the vinaigrette by whisking together the remaining 4 TBS of olive oil, lemon juice, zest, salt and pepper. Toss the salad leaves with half the dressing and arrange on a large platter. 4. Once salmon has cooled, break it up into bite-sized pieces and place it in a large bowl, adding the potatoes, tomatoes, asparagus, feta, spring onions and fresh herbs. Add the remaining dressing and toss gently. Spoon this mixture over the salad greens and serve. Source: Adapted from Rick GallopÂs Glycemic Index Diet Green-Light Cookbook *************************** Preparation time: 10 minutes Cooking time: around 12 minutes Serves: 8 2 lbs small new red potatoes, halved or quartered 1 cup mayonnaise 1/4 to 1/3 cup whole grain Dijon mustard 2 TBSP white wine vinegar 1/4 cup snipped fresh chives, plus a bit more for top sprinkles salt and freshly ground black pepper to taste 1. Gently boil potatoes in lightly salted water until tender, 2. Meanwhile, combine mayonnaise, mustard, vinegar and chives in a salad bowl. 3. When potatoes are cooked, drain them well and put into the salad bowl while still hot. 4. Season with salt and pepper and then toss them into the mayonnaise mixture. 5. Cool to room temperature, cover and refrigerate. Adjust seasoning when ready to serve and transfer to a more decorative bowl and sprinkle with a few shopped chives. Source: Eric Akis Victoria Times Colonist SharonCb
...See More
Stumped for a side dish
Q
Comments (15)
Hi all, thanks so much for your feedback. You have convinced me, I will go with a simple roasted potato. I was also thinking about adding a creamy cucumber salad. What do you think? The corn salad is from the Williams-Sonoma website. I work at W-S, and tried it when we made it for a class. I'm not a fan of cilantro, it can easily be switched to basil. Fire-Roasted Corn Salad Ingredients: Juice of 3 limes 2 tsp. ground cumin 1 tsp. mild chili powder 3/4 cup extra-virgin olive oil, plus more for brushing Coarse salt and freshly ground pepper, to taste 6 ears of corn, husks and silks removed 3 cups cherry tomatoes, stemmed and halved 1/2 cup diced red onion 1/2 cup chopped fresh cilantro 1/4 lb. feta cheese, diced 2 tsp. cumin seeds, toasted and lightly crushed Directions: In a bowl, whisk together the lime juice, ground cumin and chili powder. Pour in the 3/4 cup olive oil in a slow, steady stream while whisking to make a vinaigrette. Season with salt and pepper. Set aside. Prepare a medium-hot fire in a grill. Brush a little olive oil on each ear of corn. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes. Steady each ear of corn on a cutting board and, using a sharp knife, cut down along the cob to strip off the kernels. Alternatively, remove the kernels with a kernel cutter. Put the kernels in a large bowl. Add the tomatoes, onion, cilantro, feta and the vinaigrette and toss to coat evenly. Transfer the salad to a platter and sprinkle with the cumin seeds. Serve immediately. Serves 8. Adapted from Williams-Sonoma Entertaining, Edited by Chuck Williams (Oxmoor House, 2004). Thanks again! Nicole
...See More
LOOKING for: Your favorite vegetable side dish
Q
Comments (18)
I have become addicted to Mock Mashed Potatoes made with cauliflower! I had seen the recipes from time to time, but never thought they would really taste like real mashed potatoes -- but they do. My preparation is very simple. I've seen it with Ranch Dressing or non-fat Ranch Dressing added to it also. Steam a head of cauliflower until very soft. Mash. Add I Can't Believe It's Not Butter & salt to taste. ---------------------------------------------------------- Here's another one, a bit more complicated but still easy: Mock Mashed Potatoes Your guests will probably never know that these rich mashed potatoes contain no potatoes at all. They are made from cauliflower. Great for low-carb diets. These are doubly good with bacon bits added. INGREDIENTS: 1 head cauliflower, cut into florets (discard core and large stems) 1 (14 ounces) can chicken or vegetable broth (or homemade - about 1-3/4 cups) 2 Tbsp butter 2 ounces cream cheese 2 Tbsp sour cream 1/2 cup shredded cheddar cheese 1/4 cup sliced green onions, white and green parts Salt and freshly ground black pepper to taste PREPARATION: 1. Place cauliflower florets in a large saucepan. Add chicken broth and bring to a boil. 2. Cover and simmer until very tender, about 12 minutes. 3. Drain thoroughly through a fine sieve and return to the pot over low heat. 4. Cook about 2 more minutes to dry out excess moisture, stirring constantly. (It's okay that they break apart.) Pour cauliflower into food processor fitted with the metal blade. 5. Add butter, cream cheese, sour cream, cheddar cheese, green onion, salt, and pepper. Pulse to combine. Reheat before serving, if necessary.
...See More
colleenoz
14 years ago
Well there's always those good old standbys, coleslaw and potato salad.
If you thought they'd eat kraut could you heat some (maybe in a pan) on the grill?
Par-cook potatoes, split and finish cooking on the grill, corn on the grill etc?
lindac
14 years ago
A cooler is also a "hotter".....and you can keep things hot for several hours in one with the addition of newspaper wrapped hot bricks.
I am thinking baked beans in a cast iron Dutch oven placed into a cooler heavily lined with newspaper and a towel would taste good.....as would a pasta casserole...like a baked ziti.
jessicavanderhoff
14 years ago
Linda, that's interesting. I did it with dollar store metal water bottles filled with boiling water once, and it worked well, but the bottoms of the bottles warped, so they wouldn't sit flat after that. How do you heat up the bricks?

Something healthy-ish might be good with hot dogs. If the kids are adventurous eaters, pumpkin/squash roasted with garlic and herbs should be good at room temperature. I also like crunchy green beans with sesame oil and sesame seeds at room temp. But pasta salad and potatoes are always good too. I like the vinaigrette or Italian dressing type of pasta salad, and I like roasted potatoes with rosemary better than the mayonnaise type. You could also just go simple with cut up fruit. Rainbow fruit skewers are pretty, but they might be kind of labor intensive for the big group.
lbpod
14 years ago
My guess is that they will grab a drink in one hand,
and a dog in the other, and wander around amongst
themselves. Sides will be ignored.
sushipup1
14 years ago
Dessert will never be ignored. ;-)
Bumblebeez SC Zone 7
14 years ago
Baked potatoes wrapped in foil will keep for several hours in a towel wrapped cooler.
annie1992
14 years ago
Be careful that those baked potatoes wrapped in foil at kept hot enough, a couple of cases of botulism have been reported from people eating foil wrapped potatoes in restaurants which were left sitting. The foil creates that perfect anerobic environment for botulism spores to grow.

I also think something hot would be good, though, given the weather. Baked beans came immediately to mind, I agree with LindaC.

Jessica, I simply put foil wrapped clean bricks into the oven (to make sure no "dust" or residue is on them), then put down a heavy layer of newspaper, the layer of bricks, then more newspaper. I know you can also buy "hot packs" for coolers, but the bricks give a nice level surface to set things on.

You could also use cast iron dutch ovens just set on a bed of coals or a charcoal grill until shortly before serving time, then removed to cool just a bit, the cast iron retains heat very well.

I just made this salad using brown rice and peanuts in place of the very expensive pine nuts, and it was very good at room temperature if you don't want to go to the trouble of keeping something hot. My mother asked me to make it, she got it from a Taste of Home magazine she picked up in the pharmacy while waiting in line. She bought the magazine, just for this recipe, LOL, so how could I say no?

I'm assuming teenagers will like it since Bud and Makayla ate it and Ashley and Amanda both really liked it, and Ashley and Makayla are picky!

Roasted Butternut and Rice Salad

3 tablespoons brown sugar
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon kosher salt
1 medium butternut squash (2-1/2 to 3 pounds), peeled and cut into 3/4-inch cubes
2 cups uncooked jasmine rice
2 large sweet red peppers, cut into 1/2-inch pieces
1 cup pine nuts, toasted
6 green onions, thinly sliced
3 tablespoons snipped fresh dill
3 tablespoons coarsely chopped fresh parsley

DRESSING:
1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon pepper

In a large bowl, combine the brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 425Ã¯Â¿Â½ for 25-30 minutes or until tender, stirring occasionally. Cool completely.

Meanwhile, cook rice according to package directions. Remove from the heat; cool completely.

In a large bowl, combine the red peppers, pine nuts, green onions, dill, parsley, squash and rice. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Serve at room temperature. Cover and refrigerate leftovers. Yield: 12 servings

(3/4 cup each).

Annie
lisacdm
14 years ago
Pasta Salad is always a hit with my teens.
Basic Recipe
1 pound Tri-Color Tortellini
1 cup cubed Salami
1 cup cubed Provolone
1/2 cup chopped Roasted Red Peppers
1/2 cup chopped Black Olives
1/2 cup Shredded Carrots
1/2 cup Italian Salad Dressing
blueiris24
Original Author
14 years ago
We won't have a grill, it will just be this warmer thing for hot dogs, very primitive....
blueiris24
Original Author
14 years ago
The tortellini salad might work, thank you. Thanks for the info on heating up the bricks, Annie - we usually just put towels over but that would definitely keep it hot longer - know Lindac has mentioned this before but never asked how she did it. This group are big eaters so they will definitely want their sides, but I would say are more of the white bread-type of palates with a few exceptions. We are doing baked potatoes next week - thanks for the heads up Annie, hadn't heard that and will pass it along. Other ideas to fill up teenagers?
lindac
14 years ago
A hot pot or dish of something will keep for an amazingly long time in a good cooler....even without a hot brick or 2
You really want to please the kids....make a pot of extra thick chili to put on top of the hot dogs...
or make a casserole of that awful cheesy potatoes that kids seem to love.
Actually that recipe isn't too bad...it's the one with the cheese whiz that I really object to!

Here is a link that might be useful: cheesy potatoes
annie1992
14 years ago
blueiris, that's why I mentioned dutch ovens and charcoal. I camp in some very "primitive" places, no facilities at all.

I sometimes dig a small space, fill the bottom of that with charcoal and then set a dutch oven on top. That can be used for cooking or for heating, depending on the number of coals and no grill needed. The coals get buried when we're done.

LindaC is right, though, the cheesy potatoes are something that nearly every teenager I know loves and a big pan of those could stay warm in a cooler for quite a long time.

Make sure the bricks aren't so hot they melt your cooler, though!

Annie
centralcacyclist
14 years ago
Caesar salad appeals to a lot of people and is simple to assemble.

Potatoes Fontecchio (Silver Palate) is simple to make, surprisingly good and keeps and serves at room temp.

5 1/2 pounds red new potatoes

8 cloves garlic, finely minced

1 1/2 cups best quality olive oil

1 large or 2 small bunches fresh mint, stems removed, leaves finely chopped

2 tablespoons coarse (kosher) salt
freshly ground black pepper, to taste

Preheat oven to 350.

Scrub the potatoes and prick each one about 6 times with a fork (this may take longer than you think!). Place in a shallow roasting pan and roast for 2 hours. Cut each potato in half.

Toss the potatoes with the garlic, oil, mint, salt and pepper to taste in a large bowl. Let stand for 30 minutes before serving.

Serves 8 (at least!)

Eileen
lpinkmountain
14 years ago
I did a big hotdog/hamburger picnic for college kids for several years. Too bad no electricity because chili is always popular. Also baked beans and pasta salad. And for something room temp, that seven layer dip with tortillas--always a hit. Something else that is surprisingly popular is fruit salads or just fruit slices of various kinds in season. Hot mulled cider I make and take in those insulated thingies they sell for coffee, or just a thermos jug I guess. (I broke down and bought one of those coffee server things at a restaurant supply store, I use it all the time, for parties too!) And the kids won't mind some cut up veggies with dip in a relish tray either. They can pick and choose what they like. KISS!
I never did cheesy potatoes or any type of au gratin kind of thing for a cookout, but it's always popular when I make it for a dinner party. I have an insulated carrier for my crockpot which I use to carry it with all kinds of things in it. The crock heats up like a brick would. But a cast iron pot would do the same thing. Just keep away from directly putting a hot pan on plastic.
lowspark
14 years ago
For teenagers? I'd keep it uber-simple and do chips, cut up veggies, and a few dips. Then cookies, brownies, bars or that sort of thing for dessert. You can keep the dips cold by floating the bowls in a larger container of ice.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
14 years ago
Nothing will keep food cold or hot in a plastic beer cooler for too long. Not boiling water or hot bricks. If you check the "specify heat" of how much BTUs general materials have. A foam cooler can maintain temperature longer. A beer cooler may be double walled but not insulated.

You may want to give this a try:

Find out when is trash collecting day in your town or a near by city. Drive around and you may find foam coolers with gel packs in them that people discard. Those are containers for shipping lobsters, or medicines. The gel packs can be heated or frozen. Because of "Phase Change" latent heat, they can hold lots more BTUs. That why they are used to keep things cool for days in hot weather.

dcarch
foodonastump
14 years ago
I don't know exactly what is meant by "beer cooler" but I've got a story about a cooler that I use for beer i.e., a regular, large, Coleman cooler. Something like this:

Several years ago my generation started the slow process or taking over Thanksgiving from the older generation. I offered to bring sides of maple-glazed carrots and some green bean recipe. It was for a sizable group and I knew my cousin's kitchen was limited, so I thought about ways to keep food warm and came up with the idea of foil-covered bricks. I heated a few (I think three) in a 400 deg oven, then put them on top of a plank of wood (so the bottom of the cooler wouldn't melt), wrapped it all in a towel, then placed it in the cooler.

About six hours later, after an extended drive and an extended cocktail hour, dinner was ready to be served. I went to my truck, opened up the cooler and was hit in the face with a blast of steam. The veggies were completely overcooked and I guess my reputation as a bad cook was sealed because since then I've never been asked to contribute anything other than beer.

Moral of the story - don't underestimate how hot a cooler can be kept with hot bricks, and for how long.
triciae
14 years ago
And some coolers stay cold for a long time. We have a cooler on the boat dedicated for fishing that is guaranteed to hold a bag of ice for five days. I've never tried using it for anything hot but I'm sure it would work well using the bricks.

FOAS, that's funny about your veggies. I'm sure I wouldn't have given that possibility a thought either! I will now though if the need ever arises.

/tricia
dcarch7 d c f l a s h 7 @ y a h o o . c o m
14 years ago
FOAS, That cooler happens to be an insulated cooler. I am not surprised that it can be effective.

Keeping in mind that the OP is serving a large group of non-family members of unknown health conditions. One should at least be sure that the food served will meet minimum temperature safe zone requirements, hot enough for hot food, and cold enough for cold food for the entire period.

BTW, a common brick heated to 400F can hold only about 340 BTUs.

dcarch
lindac
14 years ago
I am not suggesting that a hot brick be used to cook any foods, but a large mass of hot stuff ( bricks and food) will remain hot for a very long time in a cooler. The cooler I usually use to keep stuff hot is a stryofoam cooler. I line it with lots of newspaper to keep the hot pots and dishes from melting the plastic, place a towel on top, put the pot inside, and cover with more paper and the lid. I have kept a pot of soup hot for easily 6 hours by that method.
And...please tell me what kind of cooler is not insulated???
dcarch7 d c f l a s h 7 @ y a h o o . c o m
14 years ago
A Styro Foam cooler is very good for keeping hot or cold food.

Many beer coolers have no insulation, just double wall construction with an air space. That will not maintain temperature very well.

dcarch
foodonastump
14 years ago
Uninsulated cooler? Sounds like a glorified storage bin to me!

340 BTU in three bricks equals 1020 BTU. It takes what, roughly .2 BTU to heat a cubic foot of air 1 deg F IIRC. (I know, myriad factors involved.) My veggies went in the cooler hot - no wonder they were cooked to death six hours later!
triciae
14 years ago
Where's grainlady? She cooks in all sorts of unusual containers. I think she cooks dry beans in a Thermos?

/t
lindac
14 years ago
Grainlady cooks things like beans and pasta and grains in a thermos bottle...yes a thermos bottle, which is a glass or steel liner with dead airspace between the liner and the plastic or steel exterior.
I have what was known as an airpot, keeps a pot of coffee hot all day....no insulation but a vacuum.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
14 years ago
A thermos bottle is extremely good for keeping cold or hot.

1. Glass is a good insulator, Thermos bottle uses double wall glass construction, not glass and steel.

2. It is not air space between the walls, it is vacuum. 100 % Vacuum is an 100% insulator.

3. Heat can escape thru vacuum by IR radiation (Black Body Theory). A thermos bottle has reflective mirrored surfaces to minimize IR radiation loss.

dcarch
annie1992
14 years ago
I also have one of those coolers guaranteed to keep ice for 5 days. It works well when it's 80F or lower, but I can only get 2 or 3 days out of it when it's over 80F. Still, that's a pretty long time.

I also use a styrofoam cooler that some of that online Omaha Steaks beef was sent to me in. The cooler is great, the beef was very underwhelming.

So, I think either would work. My suggestion was baked beans, not something that could be easily overcooked, IMO.

Annie
ruthanna_gw
14 years ago
Most teens seem to like what DD used to call Loaded Potato Salad - served cold; not hot. Boiled and cooled redskin potatoes cut into chunks and tossed with a dressing of 1/2 sour cream, 1/4 mayo and 1/4 buttermilk, s & p, chopped chives or green onions, crumbled bacon and grated sharp cheddar cheese.
jessicavanderhoff
14 years ago
Thanks for the responses re: brick warming. Annie, that seems like a strange gift for someone to send you.
lindac
14 years ago
yeah....those coolers are great! Steaks long gone and forgotten but I have 3 coolers!! One wearing out....might have to order more steaks to get another cooler!!
dixiedog_2007
14 years ago
That's why I have Pyrex Totes. I never have a problem taking something hot or cold to a brunch/lunch/dinner.

Related Stories

LIFE Houzz Call: How Are You Handling the Record-Breaking Cold?

By Mary Jo Bowling

Share your tales, strategies and photos for everything polar vortex

TASTEMAKERS Pro Chefs Dish on Kitchens: Michael Symon Shares His Tastes

By KitchenLab Interiors

What does an Iron Chef go for in kitchen layout, appliances and lighting? Find out here

ARCHITECTURE 15 Smart Design Choices for Cold Climates

By Laura Gaskill

Keep your home safe and comfortable in winter by choosing the right home features and systems

KITCHEN DESIGN Pet-Friendly Design: Making Room for the Dog Dish

By Mary Jo Bowling

In a dog’s life, you eat on the floor. Except in kitchens like these, where pets are factored into the design

GREEN BUILDING Water Sense for Big Savings

By Bud Dietrich, AIA

Keep dollars in your pocket and preserve a precious resource with these easy DIY strategies

DREAM SPACES Design Workshop: The Case for Big Overhead Doors

By Eric Reinholdt, Architect

Garage-style doors are cost-effective solutions for opening rooms to dream views and fresh air — and they’re more stylish than ever

ART Wall Candy: Dish Up Colorful Glass Art Plates

By creative jewish mom.com

These gorgeous handblown plates may look good enough to eat, but they're better off admired on the walls

Let's Dish! Did You Watch the Flipping Out Premiere?

By Becky Harris

Contemporary Remodel Kicks off Design Show's New Season. What Did You Think?

MOVING Relocating? Here’s How to Make the Big Move Better

By Jennifer Phelps: Organize. Design. Reinvent!

Moving guide, Part 1: How to organize your stuff and your life for an easier household move

DINING ROOMS New This Week: 6 Modern Dining Zones in Homes Big and Small

By Mitchell Parker

Look to splashy accent walls, right-sized tables and indoor slides to make the most of your open layout

Sponsored

17 Reviews

The Leading Interior Design Studio in Franklin County

More Discussions

Fifteen days in beautiful Scotland

22

More eggplant & pork

13

Be still my palate!

8

Apps and salt and huh? going into entertaining season

7

Help please with cornbread issues

0