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Old 06-15-2008, 05:06 PM   #11
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What Bob says...
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Old 06-15-2008, 05:08 PM   #12
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Thanks Unk - I am here to learn. One thing for sure, whatever I did, if I were cooking for the boss. I would try my ideas out on Monday, not Wednesday. Don't most restaurants feed the new ideas to the staff before putting them on the menu?
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Old 06-15-2008, 05:23 PM   #13
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Wink OK, wow....lots of things to think about.

In that case, I'm going to make the Jambalaya the old fashioned way tomorrow night (monday) and keep it in the fridge till wednesday, then reheat in the micro at the office.....I'm pretty confident it will taste ok and if it doesn't, I'll be able to pull something together on Tuesday evening after work.

I have baked for these people on a weekly basis for almost 3 years now and even when I think it's not one of my best efforts they gush over it......I'm not sure if they are starved for good food or what, but whatever I've made, either as an appetizer, main dish, side dish or dessert, always is "the newest favorite!!"

As an aside, I really appreciate all the great people on this forum!!
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Old 06-21-2008, 09:24 AM   #14
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First, please be advised that I have not had time to read the entire thread.

Health Department guidelines state that food needs to move through the "Danger Zone" temperature range of 40 degrees F - 140 degrees F AS FAST AS POSSIBLE to minimize the amount of bacteria that grow in the food. This is especially important for reheating.

Personally, I would reheat the jambalaya in the microwave, in portions if I had to, to get the food through that temperature range as fast as possible. Then, I'd use the crockpot, on low, as a chafing dish just to keep the food warm.
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