when i see one that is too large i make it anyway, we eat it for a dinner
and maybe couple of lunches then i portion and either freeze or give to
someone in the hood, Lee
"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?