"Alan Holbrook" > wrote in message
5.250...
>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?
>
>
I use food.com a lot. In any recipe you enter the number of people you're
serving and it does all the math for you. It's very handy. Here's the
recipe for Julia Child's boeuf bourguignon. You check # of servings. It's
one of the great dishes in the world. Make sure you make enough for a
second helping on a future night.
http://www.food.com/recipe/boeuf-bou...a-child-148007

Cheers,

Kent