On Tue, 08 May 2012 18:55:18 GMT, Alan Holbrook >
wrote:

>I live alone, but I enjoy cooking and I'm inspired by a lot of the recipes
>and techniques I see in the NG and in all the other foodie sources around
>the web. The problem is, so many of the recipes that looks interesting
>make enough to feed the entire 82nd Airborne Division, with leftovers for
>Seal Team Six. I'd like to scale down some of these recipes for 1 or 2
>people. But how? I mean, I'm relatively civilized and have enough grasp
>of basic arithmetic to scale the amounts of ingredients. But there's more
>to it than that. Cooking container sizes? Cooking times and temperatures?
>
>Any tips or advice from the gurus out there?

In almost all cases simple math (division) will work... temps remain
constant but times could change (cook until done to your liking). For
pot size use your eyeballs, same as you would judge a gal's bra size.