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?

IANAG (I am not a guru) but I'd say look for a middle ground in your
quest to downsize - cut a recipe in half so that, e.g., you make 2-3
portions instead of 4-6, and then keep the leftovers in your
refrigerator or freezer.

I don't like freezing leftovers - frozen does not equal fresh in my
book. We usually plan to have leftovers two or three times, e.g., for
me, my wife, and our one son still living at home, we'll make enough
burgers to have them on Monday when everybody usually has them, and then
as the week gets crazy, they'll be in the fridge to be eaten by one or
two of us later in the week

E.g., I took a leftover burger last night and used it to make myself an
improvised pizza - pita (leftover from a social function we attended on
Sunday), grated sharp cheddar, swiss, and gruyere, powered garlic,
oregano, fresh ground black pepper, and a crumbled hamburger, all heated
in the microwave. I made that myself, and my wife had grilled some
asparagus so that was my veggie. It was one of those
standing-in-the-kitchen nights for dinner at our house and it worked out
perfectly for that.

Just my opinion, your mileage may vary - plan on some, just not too
many, leftovers.

-S-