I'm at a web site looking at liquid & dry measurement conversions because I
want to increase a recipe of Sloppy Joes that makes 5 or 6 sandwich's, to a
recipee that maybe makes 50 sandwich's. However, theres a cautionary note
on the page that says it's generally not a good idea to scale a recipe up or
down more than 3 or 4 times. I assume that's referring to what I want to
do? What's the reasoning as to why I shouldn't change the recipe to
increase it 10 or 15 fold? Other than needing the proper cooking equipment
of course.

Thanks,

David...

"DavidJ01" > wrote in
news:1GWRc.276886$Oq2.148677@attbi_s52:

> I'm at a web site looking at liquid & dry measurement conversions
> because I want to increase a recipe of Sloppy Joes that makes 5 or 6
> sandwich's, to a recipee that maybe makes 50 sandwich's. However,
> theres a cautionary note on the page that says it's generally not a
> good idea to scale a recipe up or down more than 3 or 4 times. I
> assume that's referring to what I want to do? What's the reasoning as
> to why I shouldn't change the recipe to increase it 10 or 15 fold?
> Other than needing the proper cooking equipment of course.
>
> Thanks,
>
> David...
>
>
>

IMHO, the critical areas are those of seasonings and ingredients that
govern consistency. With Sloppy Joes I would watch the quantities of
salt and othe seasonings, as well as amounts of whatever liquids are
called for; e.g., catsup. As recipes scale up you generally need less of
the seasonings and liquids, as the seasonings can be too intense and
liquids may not reduce enough in cooking.

That said, it's an entirely different matter when it comes to baking, as
baking is essentially chemistry. Proven ratios for large scale
production should be observed.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"DavidJ01" > wrote in
news:1GWRc.276886$Oq2.148677@attbi_s52:

> I'm at a web site looking at liquid & dry measurement conversions
> because I want to increase a recipe of Sloppy Joes that makes 5 or 6
> sandwich's, to a recipee that maybe makes 50 sandwich's. However,
> theres a cautionary note on the page that says it's generally not a
> good idea to scale a recipe up or down more than 3 or 4 times. I
> assume that's referring to what I want to do? What's the reasoning as
> to why I shouldn't change the recipe to increase it 10 or 15 fold?
> Other than needing the proper cooking equipment of course.
>
> Thanks,
>
> David...
>
>
>

IMHO, the critical areas are those of seasonings and ingredients that
govern consistency. With Sloppy Joes I would watch the quantities of
salt and othe seasonings, as well as amounts of whatever liquids are
called for; e.g., catsup. As recipes scale up you generally need less of
the seasonings and liquids, as the seasonings can be too intense and
liquids may not reduce enough in cooking.

That said, it's an entirely different matter when it comes to baking, as
baking is essentially chemistry. Proven ratios for large scale
production should be observed.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Thanks Wayne,

Salt is the only dry seasoning, and basically just a pinch is used. The
other ingredients are Tomato Sauce, Ketchup, BBQ Sauce, Worcestershire
Sauce, Mustard, Vinegar & Brown Sugar. Then the veggies, some onion, green
pepper (I know, a very strong and almost overpowering flavor when cooking)
and some celery.

I don't think salt is an issue, neither is the celery. The pepper
definitely needs to be restricted as well as the onion. But as far as the
other ingredients, what do you think? Maybe a 1/3 less?

My thought would be to mix up the batch of liquid ingredients proportional
to the increase of hamburger, start off with 2/3 of what's called for, then
if necessary, adjust the amount of sauce as it simmers.

The thing with Sloppy Joes IMO, is that they always taste better/different
the next day after they've sat in the fridge for the night. Also, personal
preferences and/or tastes at any given time usually determine how much of
the veggies I use. Half the time I don't even bother with the celery. It
does add a little to the flavor, but I think it's also used as a "filler".

Regards,

David...



"Wayne" > wrote in message
...
> "DavidJ01" > wrote in
> news:1GWRc.276886$Oq2.148677@attbi_s52:
>
>
> IMHO, the critical areas are those of seasonings and ingredients that
> govern consistency. With Sloppy Joes I would watch the quantities of
> salt and othe seasonings, as well as amounts of whatever liquids are
> called for; e.g., catsup. As recipes scale up you generally need less of
> the seasonings and liquids, as the seasonings can be too intense and
> liquids may not reduce enough in cooking.
>
> That said, it's an entirely different matter when it comes to baking, as
> baking is essentially chemistry. Proven ratios for large scale
> production should be observed.
>
> --
> Wayne in Phoenix
>
> *If there's a nit to pick, some nitwit will pick it.
> *A mind is a terrible thing to lose.

Thanks Wayne,

Salt is the only dry seasoning, and basically just a pinch is used. The
other ingredients are Tomato Sauce, Ketchup, BBQ Sauce, Worcestershire
Sauce, Mustard, Vinegar & Brown Sugar. Then the veggies, some onion, green
pepper (I know, a very strong and almost overpowering flavor when cooking)
and some celery.

I don't think salt is an issue, neither is the celery. The pepper
definitely needs to be restricted as well as the onion. But as far as the
other ingredients, what do you think? Maybe a 1/3 less?

My thought would be to mix up the batch of liquid ingredients proportional
to the increase of hamburger, start off with 2/3 of what's called for, then
if necessary, adjust the amount of sauce as it simmers.

The thing with Sloppy Joes IMO, is that they always taste better/different
the next day after they've sat in the fridge for the night. Also, personal
preferences and/or tastes at any given time usually determine how much of
the veggies I use. Half the time I don't even bother with the celery. It
does add a little to the flavor, but I think it's also used as a "filler".

Regards,

David...



"Wayne" > wrote in message
...
> "DavidJ01" > wrote in
> news:1GWRc.276886$Oq2.148677@attbi_s52:
>
>
> IMHO, the critical areas are those of seasonings and ingredients that
> govern consistency. With Sloppy Joes I would watch the quantities of
> salt and othe seasonings, as well as amounts of whatever liquids are
> called for; e.g., catsup. As recipes scale up you generally need less of
> the seasonings and liquids, as the seasonings can be too intense and
> liquids may not reduce enough in cooking.
>
> That said, it's an entirely different matter when it comes to baking, as
> baking is essentially chemistry. Proven ratios for large scale
> production should be observed.
>
> --
> Wayne in Phoenix
>
> *If there's a nit to pick, some nitwit will pick it.
> *A mind is a terrible thing to lose.

Thanks Wayne,

Salt is the only dry seasoning, and basically just a pinch is used. The
other ingredients are Tomato Sauce, Ketchup, BBQ Sauce, Worcestershire
Sauce, Mustard, Vinegar & Brown Sugar. Then the veggies, some onion, green
pepper (I know, a very strong and almost overpowering flavor when cooking)
and some celery.

I don't think salt is an issue, neither is the celery. The pepper
definitely needs to be restricted as well as the onion. But as far as the
other ingredients, what do you think? Maybe a 1/3 less?

My thought would be to mix up the batch of liquid ingredients proportional
to the increase of hamburger, start off with 2/3 of what's called for, then
if necessary, adjust the amount of sauce as it simmers.

The thing with Sloppy Joes IMO, is that they always taste better/different
the next day after they've sat in the fridge for the night. Also, personal
preferences and/or tastes at any given time usually determine how much of
the veggies I use. Half the time I don't even bother with the celery. It
does add a little to the flavor, but I think it's also used as a "filler".

Regards,

David...



"Wayne" > wrote in message
...
> "DavidJ01" > wrote in
> news:1GWRc.276886$Oq2.148677@attbi_s52:
>
>
> IMHO, the critical areas are those of seasonings and ingredients that
> govern consistency. With Sloppy Joes I would watch the quantities of
> salt and othe seasonings, as well as amounts of whatever liquids are
> called for; e.g., catsup. As recipes scale up you generally need less of
> the seasonings and liquids, as the seasonings can be too intense and
> liquids may not reduce enough in cooking.
>
> That said, it's an entirely different matter when it comes to baking, as
> baking is essentially chemistry. Proven ratios for large scale
> production should be observed.
>
> --
> Wayne in Phoenix
>
> *If there's a nit to pick, some nitwit will pick it.
> *A mind is a terrible thing to lose.

"DavidJ01" > wrote in
news:anZRc.279333$XM6.104411@attbi_s53:

> Thanks Wayne,
>
> Salt is the only dry seasoning, and basically just a pinch is used.
> The other ingredients are Tomato Sauce, Ketchup, BBQ Sauce,
> Worcestershire Sauce, Mustard, Vinegar & Brown Sugar. Then the
> veggies, some onion, green pepper (I know, a very strong and almost
> overpowering flavor when cooking) and some celery.

Sounds like a good mix of ingredients; different than mine. Could you
post it?

> I don't think salt is an issue, neither is the celery. The pepper
> definitely needs to be restricted as well as the onion. But as far as
> the other ingredients, what do you think? Maybe a 1/3 less?

I agree.

> My thought would be to mix up the batch of liquid ingredients
> proportional to the increase of hamburger, start off with 2/3 of
> what's called for, then if necessary, adjust the amount of sauce as it
> simmers.

I think you've got it down.

> The thing with Sloppy Joes IMO, is that they always taste
> better/different the next day after they've sat in the fridge for the
> night. Also, personal preferences and/or tastes at any given time
> usually determine how much of the veggies I use. Half the time I
> don't even bother with the celery. It does add a little to the
> flavor, but I think it's also used as a "filler".

I agree again. Many things, like Sloppy Joes, chili, meat sauce for
pasta, all develop their flavors with a stay in the fridge. The hardest
part for me is waiting until the next day to eat some. :-)

Cheers!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Here it is. It comes from a old 1960's / 1970's government cookbook that my
mom had when we were being raised.

1.5 Lbs Ground Beef
8 Oz Tomato Sauce
1/4 Cup Ketchup
2 TBSP BBQ Sauce
2 TBSP Vinegar
2 TBSP Brown Sugar
1 TBSP Worchesteshire Sauce
1 TBSP Mustard
2 TSP Salt

If desired, modify (reduce) the following amounts to suit your own personal
taste:

1 Cup Chopped Onion
1 Cup Chopped Bell Pepper
1 Cup Chopped Celery

I personally prefer a sweet Red Pepper over the Green Bell peppers, the
resulting flavor is a bit sweeter.

Brown Ground beef then drain fat. Add Onion & Celery and saute a few
minutes. Add remaining ingredients and simmer for 1 - 1&1/2 hours.
Fridgerate and wait at least 12 hours to enjoy. Pour an ice cold coke, add
some chips and dip, and maybe a slice of cheese. Life doesn't get much
better!

Enjoy!

David...



"Wayne" > wrote in message
...
> "DavidJ01" > wrote in
> news:anZRc.279333$XM6.104411@attbi_s53:
>
> > Thanks Wayne,
> >
> > Salt is the only dry seasoning, and basically just a pinch is used.
> > The other ingredients are Tomato Sauce, Ketchup, BBQ Sauce,
> > Worcestershire Sauce, Mustard, Vinegar & Brown Sugar. Then the
> > veggies, some onion, green pepper (I know, a very strong and almost
> > overpowering flavor when cooking) and some celery.
>
> Sounds like a good mix of ingredients; different than mine. Could you
> post it?
>
> > I don't think salt is an issue, neither is the celery. The pepper
> > definitely needs to be restricted as well as the onion. But as far as
> > the other ingredients, what do you think? Maybe a 1/3 less?
>
> I agree.
>
> > My thought would be to mix up the batch of liquid ingredients
> > proportional to the increase of hamburger, start off with 2/3 of
> > what's called for, then if necessary, adjust the amount of sauce as it
> > simmers.
>
> I think you've got it down.
>
> > The thing with Sloppy Joes IMO, is that they always taste
> > better/different the next day after they've sat in the fridge for the
> > night. Also, personal preferences and/or tastes at any given time
> > usually determine how much of the veggies I use. Half the time I
> > don't even bother with the celery. It does add a little to the
> > flavor, but I think it's also used as a "filler".
>
> I agree again. Many things, like Sloppy Joes, chili, meat sauce for
> pasta, all develop their flavors with a stay in the fridge. The hardest
> part for me is waiting until the next day to eat some. :-)
>
> Cheers!
>
> --
> Wayne in Phoenix
>
> *If there's a nit to pick, some nitwit will pick it.
> *A mind is a terrible thing to lose.

Here it is. It comes from a old 1960's / 1970's government cookbook that my
mom had when we were being raised.

1.5 Lbs Ground Beef
8 Oz Tomato Sauce
1/4 Cup Ketchup
2 TBSP BBQ Sauce
2 TBSP Vinegar
2 TBSP Brown Sugar
1 TBSP Worchesteshire Sauce
1 TBSP Mustard
2 TSP Salt

If desired, modify (reduce) the following amounts to suit your own personal
taste:

1 Cup Chopped Onion
1 Cup Chopped Bell Pepper
1 Cup Chopped Celery

I personally prefer a sweet Red Pepper over the Green Bell peppers, the
resulting flavor is a bit sweeter.

Brown Ground beef then drain fat. Add Onion & Celery and saute a few
minutes. Add remaining ingredients and simmer for 1 - 1&1/2 hours.
Fridgerate and wait at least 12 hours to enjoy. Pour an ice cold coke, add
some chips and dip, and maybe a slice of cheese. Life doesn't get much
better!

Enjoy!

David...



"Wayne" > wrote in message
...
> "DavidJ01" > wrote in
> news:anZRc.279333$XM6.104411@attbi_s53:
>
> > Thanks Wayne,
> >
> > Salt is the only dry seasoning, and basically just a pinch is used.
> > The other ingredients are Tomato Sauce, Ketchup, BBQ Sauce,
> > Worcestershire Sauce, Mustard, Vinegar & Brown Sugar. Then the
> > veggies, some onion, green pepper (I know, a very strong and almost
> > overpowering flavor when cooking) and some celery.
>
> Sounds like a good mix of ingredients; different than mine. Could you
> post it?
>
> > I don't think salt is an issue, neither is the celery. The pepper
> > definitely needs to be restricted as well as the onion. But as far as
> > the other ingredients, what do you think? Maybe a 1/3 less?
>
> I agree.
>
> > My thought would be to mix up the batch of liquid ingredients
> > proportional to the increase of hamburger, start off with 2/3 of
> > what's called for, then if necessary, adjust the amount of sauce as it
> > simmers.
>
> I think you've got it down.
>
> > The thing with Sloppy Joes IMO, is that they always taste
> > better/different the next day after they've sat in the fridge for the
> > night. Also, personal preferences and/or tastes at any given time
> > usually determine how much of the veggies I use. Half the time I
> > don't even bother with the celery. It does add a little to the
> > flavor, but I think it's also used as a "filler".
>
> I agree again. Many things, like Sloppy Joes, chili, meat sauce for
> pasta, all develop their flavors with a stay in the fridge. The hardest
> part for me is waiting until the next day to eat some. :-)
>
> Cheers!
>
> --
> Wayne in Phoenix
>
> *If there's a nit to pick, some nitwit will pick it.
> *A mind is a terrible thing to lose.

Here it is. It comes from a old 1960's / 1970's government cookbook that my
mom had when we were being raised.

1.5 Lbs Ground Beef
8 Oz Tomato Sauce
1/4 Cup Ketchup
2 TBSP BBQ Sauce
2 TBSP Vinegar
2 TBSP Brown Sugar
1 TBSP Worchesteshire Sauce
1 TBSP Mustard
2 TSP Salt

If desired, modify (reduce) the following amounts to suit your own personal
taste:

1 Cup Chopped Onion
1 Cup Chopped Bell Pepper
1 Cup Chopped Celery

I personally prefer a sweet Red Pepper over the Green Bell peppers, the
resulting flavor is a bit sweeter.

Brown Ground beef then drain fat. Add Onion & Celery and saute a few
minutes. Add remaining ingredients and simmer for 1 - 1&1/2 hours.
Fridgerate and wait at least 12 hours to enjoy. Pour an ice cold coke, add
some chips and dip, and maybe a slice of cheese. Life doesn't get much
better!

Enjoy!

David...



"Wayne" > wrote in message
...
> "DavidJ01" > wrote in
> news:anZRc.279333$XM6.104411@attbi_s53:
>
> > Thanks Wayne,
> >
> > Salt is the only dry seasoning, and basically just a pinch is used.
> > The other ingredients are Tomato Sauce, Ketchup, BBQ Sauce,
> > Worcestershire Sauce, Mustard, Vinegar & Brown Sugar. Then the
> > veggies, some onion, green pepper (I know, a very strong and almost
> > overpowering flavor when cooking) and some celery.
>
> Sounds like a good mix of ingredients; different than mine. Could you
> post it?
>
> > I don't think salt is an issue, neither is the celery. The pepper
> > definitely needs to be restricted as well as the onion. But as far as
> > the other ingredients, what do you think? Maybe a 1/3 less?
>
> I agree.
>
> > My thought would be to mix up the batch of liquid ingredients
> > proportional to the increase of hamburger, start off with 2/3 of
> > what's called for, then if necessary, adjust the amount of sauce as it
> > simmers.
>
> I think you've got it down.
>
> > The thing with Sloppy Joes IMO, is that they always taste
> > better/different the next day after they've sat in the fridge for the
> > night. Also, personal preferences and/or tastes at any given time
> > usually determine how much of the veggies I use. Half the time I
> > don't even bother with the celery. It does add a little to the
> > flavor, but I think it's also used as a "filler".
>
> I agree again. Many things, like Sloppy Joes, chili, meat sauce for
> pasta, all develop their flavors with a stay in the fridge. The hardest
> part for me is waiting until the next day to eat some. :-)
>
> Cheers!
>
> --
> Wayne in Phoenix
>
> *If there's a nit to pick, some nitwit will pick it.
> *A mind is a terrible thing to lose.

"DavidJ01" > wrote in
news:dg_Rc.279598$XM6.262418@attbi_s53:

> Here it is. It comes from a old 1960's / 1970's government cookbook
> that my mom had when we were being raised.

Some of those old cookbooks had great recipes in them, and also a taste
of "home"! I often find myself going back through old cookbooks of my
mom's or other old cookbooks I've colloected.

> 1.5 Lbs Ground Beef
> 8 Oz Tomato Sauce
> 1/4 Cup Ketchup
> 2 TBSP BBQ Sauce
> 2 TBSP Vinegar
> 2 TBSP Brown Sugar
> 1 TBSP Worchesteshire Sauce
> 1 TBSP Mustard
> 2 TSP Salt
>
> If desired, modify (reduce) the following amounts to suit your own
> personal taste:
>
> 1 Cup Chopped Onion
> 1 Cup Chopped Bell Pepper
> 1 Cup Chopped Celery
>
> I personally prefer a sweet Red Pepper over the Green Bell peppers,
> the resulting flavor is a bit sweeter.

I agree. In the recipe I "concocted" over the years, I usually use half
a green pepper and half a red pepper.

> Brown Ground beef then drain fat. Add Onion & Celery and saute a few
> minutes. Add remaining ingredients and simmer for 1 - 1&1/2 hours.
> Fridgerate and wait at least 12 hours to enjoy. Pour an ice cold
> coke, add some chips and dip, and maybe a slice of cheese. Life
> doesn't get much better!
>
> Enjoy!
>
> David...

Thanks, David! I'll use your recipe the next time, which will probably
be in the near future since I haven't had Sloppy Joes in a while.

Good luck with your large quantity cooking. I think it will turn out
well.

Regards...

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"DavidJ01" > wrote in
news:dg_Rc.279598$XM6.262418@attbi_s53:

> Here it is. It comes from a old 1960's / 1970's government cookbook
> that my mom had when we were being raised.

Some of those old cookbooks had great recipes in them, and also a taste
of "home"! I often find myself going back through old cookbooks of my
mom's or other old cookbooks I've colloected.

> 1.5 Lbs Ground Beef
> 8 Oz Tomato Sauce
> 1/4 Cup Ketchup
> 2 TBSP BBQ Sauce
> 2 TBSP Vinegar
> 2 TBSP Brown Sugar
> 1 TBSP Worchesteshire Sauce
> 1 TBSP Mustard
> 2 TSP Salt
>
> If desired, modify (reduce) the following amounts to suit your own
> personal taste:
>
> 1 Cup Chopped Onion
> 1 Cup Chopped Bell Pepper
> 1 Cup Chopped Celery
>
> I personally prefer a sweet Red Pepper over the Green Bell peppers,
> the resulting flavor is a bit sweeter.

I agree. In the recipe I "concocted" over the years, I usually use half
a green pepper and half a red pepper.

> Brown Ground beef then drain fat. Add Onion & Celery and saute a few
> minutes. Add remaining ingredients and simmer for 1 - 1&1/2 hours.
> Fridgerate and wait at least 12 hours to enjoy. Pour an ice cold
> coke, add some chips and dip, and maybe a slice of cheese. Life
> doesn't get much better!
>
> Enjoy!
>
> David...

Thanks, David! I'll use your recipe the next time, which will probably
be in the near future since I haven't had Sloppy Joes in a while.

Good luck with your large quantity cooking. I think it will turn out
well.

Regards...

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"DavidJ01" > wrote in message
news:1GWRc.276886$Oq2.148677@attbi_s52...
> I'm at a web site looking at liquid & dry measurement conversions because
I
> want to increase a recipe of Sloppy Joes that makes 5 or 6 sandwich's, to
a
> recipee that maybe makes 50 sandwich's. However, theres a cautionary note
> on the page that says it's generally not a good idea to scale a recipe up
or
> down more than 3 or 4 times. I assume that's referring to what I want to
> do? What's the reasoning as to why I shouldn't change the recipe to
> increase it 10 or 15 fold? Other than needing the proper cooking
equipment
> of course.
>
> Thanks,
>
> David...

Here is a Navy recipe and instructions for 100 servings:

http://206.39.201.109/docs/recipe/N02700.pdf

IMHO the only caution is to brown the beef in small batches.


Dimitri

"Dimitri" > wrote in
:

>
> "DavidJ01" > wrote in message
> news:1GWRc.276886$Oq2.148677@attbi_s52...
>> I'm at a web site looking at liquid & dry measurement conversions
>> because
> I
>> want to increase a recipe of Sloppy Joes that makes 5 or 6
>> sandwich's, to
> a
>> recipee that maybe makes 50 sandwich's. However, theres a cautionary
>> note on the page that says it's generally not a good idea to scale a
>> recipe up
> or
>> down more than 3 or 4 times. I assume that's referring to what I
>> want to do? What's the reasoning as to why I shouldn't change the
>> recipe to increase it 10 or 15 fold? Other than needing the proper
>> cooking
> equipment
>> of course.
>>
>> Thanks,
>>
>> David...
>
> Here is a Navy recipe and instructions for 100 servings:
>
> http://206.39.201.109/docs/recipe/N02700.pdf
>
> IMHO the only caution is to brown the beef in small batches.

Hey, that's a lotta slop (py joes)! <G> It's clear the ratios change
when you up the portions.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Dimitri" > wrote in
:

>
> "DavidJ01" > wrote in message
> news:1GWRc.276886$Oq2.148677@attbi_s52...
>> I'm at a web site looking at liquid & dry measurement conversions
>> because
> I
>> want to increase a recipe of Sloppy Joes that makes 5 or 6
>> sandwich's, to
> a
>> recipee that maybe makes 50 sandwich's. However, theres a cautionary
>> note on the page that says it's generally not a good idea to scale a
>> recipe up
> or
>> down more than 3 or 4 times. I assume that's referring to what I
>> want to do? What's the reasoning as to why I shouldn't change the
>> recipe to increase it 10 or 15 fold? Other than needing the proper
>> cooking
> equipment
>> of course.
>>
>> Thanks,
>>
>> David...
>
> Here is a Navy recipe and instructions for 100 servings:
>
> http://206.39.201.109/docs/recipe/N02700.pdf
>
> IMHO the only caution is to brown the beef in small batches.

Hey, that's a lotta slop (py joes)! <G> It's clear the ratios change
when you up the portions.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

> > "DavidJ01" > wrote in message
> > news:1GWRc.276886$Oq2.148677@attbi_s52...
> >> I'm at a web site looking at liquid & dry measurement conversions
> >> because
> > I
> >> want to increase a recipe of Sloppy Joes that makes 5 or 6
> >> sandwich's, to
> > a
> >> recipee that maybe makes 50 sandwich's. However, theres a cautionary
> >> note on the page that says it's generally not a good idea to scale a
> >> recipe up
> > or
> >> down more than 3 or 4 times. I assume that's referring to what I
> >> want to do? What's the reasoning as to why I shouldn't change the
> >> recipe to increase it 10 or 15 fold? Other than needing the proper
> >> cooking
> > equipment
> >> of course.
> >>
> >> Thanks,
> >>
> >> David...
> >

In addition to the Navy site, you can also scale the recipes at
www.allrecipes.com For instance, if you do a search on "sloppy Joes" you
will get 28 recipes. At the bottom of the recipe, you can enter the number
of servings you want and the recipe will be adjusted automatically. I like
the site because the recipes are rated and reviewed, so you get some idea of
how others like it and if it turns out as expected. Here is link
http://search.allrecipes.com/recipe/...kid=65&x=0&y=0

> > "DavidJ01" > wrote in message
> > news:1GWRc.276886$Oq2.148677@attbi_s52...
> >> I'm at a web site looking at liquid & dry measurement conversions
> >> because
> > I
> >> want to increase a recipe of Sloppy Joes that makes 5 or 6
> >> sandwich's, to
> > a
> >> recipee that maybe makes 50 sandwich's. However, theres a cautionary
> >> note on the page that says it's generally not a good idea to scale a
> >> recipe up
> > or
> >> down more than 3 or 4 times. I assume that's referring to what I
> >> want to do? What's the reasoning as to why I shouldn't change the
> >> recipe to increase it 10 or 15 fold? Other than needing the proper
> >> cooking
> > equipment
> >> of course.
> >>
> >> Thanks,
> >>
> >> David...
> >

In addition to the Navy site, you can also scale the recipes at
www.allrecipes.com For instance, if you do a search on "sloppy Joes" you
will get 28 recipes. At the bottom of the recipe, you can enter the number
of servings you want and the recipe will be adjusted automatically. I like
the site because the recipes are rated and reviewed, so you get some idea of
how others like it and if it turns out as expected. Here is link
http://search.allrecipes.com/recipe/...kid=65&x=0&y=0

On Tue, 10 Aug 2004 11:03:15 GMT, Wayne >
wrote:

> >
> > If desired, modify (reduce) the following amounts to suit your own
> > personal taste:
> >
> > 1 Cup Chopped Onion
> > 1 Cup Chopped Bell Pepper
> > 1 Cup Chopped Celery
> >
> > I personally prefer a sweet Red Pepper over the Green Bell peppers,
> > the resulting flavor is a bit sweeter.
>
> I agree. In the recipe I "concocted" over the years, I usually use half
> a green pepper and half a red pepper.
>
>
> Thanks, David! I'll use your recipe the next time, which will probably
> be in the near future since I haven't had Sloppy Joes in a while.
>
I think the bell pepper could be cut in 1/2 and celery kept
to a stalk or 1/4 c. Otherwise it's a very tasty looking
recipe!

David, you are the instrument of me wanting to make a
"homemade" sloppy joe... very soon!

LOL


sf
Practice safe eating - always use condiments

On Tue, 10 Aug 2004 11:03:15 GMT, Wayne >
wrote:

> >
> > If desired, modify (reduce) the following amounts to suit your own
> > personal taste:
> >
> > 1 Cup Chopped Onion
> > 1 Cup Chopped Bell Pepper
> > 1 Cup Chopped Celery
> >
> > I personally prefer a sweet Red Pepper over the Green Bell peppers,
> > the resulting flavor is a bit sweeter.
>
> I agree. In the recipe I "concocted" over the years, I usually use half
> a green pepper and half a red pepper.
>
>
> Thanks, David! I'll use your recipe the next time, which will probably
> be in the near future since I haven't had Sloppy Joes in a while.
>
I think the bell pepper could be cut in 1/2 and celery kept
to a stalk or 1/4 c. Otherwise it's a very tasty looking
recipe!

David, you are the instrument of me wanting to make a
"homemade" sloppy joe... very soon!

LOL


sf
Practice safe eating - always use condiments

On Tue, 10 Aug 2004 03:06:30 GMT, Wayne >
wrote:

> IMHO, the critical areas are those of seasonings and ingredients that
> govern consistency. With Sloppy Joes I would watch the quantities of
> salt and othe seasonings, as well as amounts of whatever liquids are
> called for; e.g., catsup. As recipes scale up you generally need less of
> the seasonings and liquids, as the seasonings can be too intense and
> liquids may not reduce enough in cooking.

Wayne, I can only bask in your glory....
because you're oh so right!

sf
Practice safe eating - always use condiments

Thanks for posting that, it's a close facsimile to what I posted and should
be very good. I liked seeing the "nutritional" values :-)

David....


"Dimitri" > wrote in message
...
>
> "DavidJ01" > wrote in message
> news:1GWRc.276886$Oq2.148677@attbi_s52...
> > I'm at a web site looking at liquid & dry measurement conversions
because
> I
> > want to increase a recipe of Sloppy Joes that makes 5 or 6 sandwich's,
to
> a
> > recipee that maybe makes 50 sandwich's. However, theres a cautionary
note
> > on the page that says it's generally not a good idea to scale a recipe
up
> or
> > down more than 3 or 4 times. I assume that's referring to what I want
to
> > do? What's the reasoning as to why I shouldn't change the recipe to
> > increase it 10 or 15 fold? Other than needing the proper cooking
> equipment
> > of course.
> >
> > Thanks,
> >
> > David...
>
> Here is a Navy recipe and instructions for 100 servings:
>
> http://206.39.201.109/docs/recipe/N02700.pdf
>
> IMHO the only caution is to brown the beef in small batches.
>
>
> Dimitri
>
>

I have to admit I ended up making a batch this afternoon, just haven't got
the chips & dip yet. I'm looking forward to tomorrow! :-)

David...


"sf" > wrote in message
...
> On Tue, 10 Aug 2004 11:03:15 GMT, Wayne >
> wrote:
> David, you are the instrument of me wanting to make a
> "homemade" sloppy joe... very soon!
>
> LOL
>
>
> sf
> Practice safe eating - always use condiments

Thanks Vox,
Thats a great site to be bookmarked. I did a quick check on one of the
recipes but didn't notice a decrease of the "seasoning" type ingredients as
discussed earlier in this thread. But I really should do a detailed
comparision before I make that statement.

David...

"Vox Humana" > wrote in message
...
> > > "DavidJ01" > wrote in message
> > > news:1GWRc.276886$Oq2.148677@attbi_s52...
> > >> I'm at a web site looking at liquid & dry measurement conversions
> > >> because
> > > I
> > >> want to increase a recipe of Sloppy Joes that makes 5 or 6
> > >> sandwich's, to
> > > a
> > >> recipee that maybe makes 50 sandwich's. However, theres a cautionary
> > >> note on the page that says it's generally not a good idea to scale a
> > >> recipe up
> > > or
> > >> down more than 3 or 4 times. I assume that's referring to what I
> > >> want to do? What's the reasoning as to why I shouldn't change the
> > >> recipe to increase it 10 or 15 fold? Other than needing the proper
> > >> cooking
> > > equipment
> > >> of course.
> > >>
> > >> Thanks,
> > >>
> > >> David...
> > >
>
> In addition to the Navy site, you can also scale the recipes at
> www.allrecipes.com For instance, if you do a search on "sloppy Joes" you
> will get 28 recipes. At the bottom of the recipe, you can enter the
number
> of servings you want and the recipe will be adjusted automatically. I
like
> the site because the recipes are rated and reviewed, so you get some idea
of
> how others like it and if it turns out as expected. Here is link
>
http://search.allrecipes.com/recipe/...kid=65&x=0&y=0
>
>

Thanks Vox,
Thats a great site to be bookmarked. I did a quick check on one of the
recipes but didn't notice a decrease of the "seasoning" type ingredients as
discussed earlier in this thread. But I really should do a detailed
comparision before I make that statement.

David...

"Vox Humana" > wrote in message
...
> > > "DavidJ01" > wrote in message
> > > news:1GWRc.276886$Oq2.148677@attbi_s52...
> > >> I'm at a web site looking at liquid & dry measurement conversions
> > >> because
> > > I
> > >> want to increase a recipe of Sloppy Joes that makes 5 or 6
> > >> sandwich's, to
> > > a
> > >> recipee that maybe makes 50 sandwich's. However, theres a cautionary
> > >> note on the page that says it's generally not a good idea to scale a
> > >> recipe up
> > > or
> > >> down more than 3 or 4 times. I assume that's referring to what I
> > >> want to do? What's the reasoning as to why I shouldn't change the
> > >> recipe to increase it 10 or 15 fold? Other than needing the proper
> > >> cooking
> > > equipment
> > >> of course.
> > >>
> > >> Thanks,
> > >>
> > >> David...
> > >
>
> In addition to the Navy site, you can also scale the recipes at
> www.allrecipes.com For instance, if you do a search on "sloppy Joes" you
> will get 28 recipes. At the bottom of the recipe, you can enter the
number
> of servings you want and the recipe will be adjusted automatically. I
like
> the site because the recipes are rated and reviewed, so you get some idea
of
> how others like it and if it turns out as expected. Here is link
>
http://search.allrecipes.com/recipe/...kid=65&x=0&y=0
>
>

Thanks Vox,
Thats a great site to be bookmarked. I did a quick check on one of the
recipes but didn't notice a decrease of the "seasoning" type ingredients as
discussed earlier in this thread. But I really should do a detailed
comparision before I make that statement.

David...

"Vox Humana" > wrote in message
...
> > > "DavidJ01" > wrote in message
> > > news:1GWRc.276886$Oq2.148677@attbi_s52...
> > >> I'm at a web site looking at liquid & dry measurement conversions
> > >> because
> > > I
> > >> want to increase a recipe of Sloppy Joes that makes 5 or 6
> > >> sandwich's, to
> > > a
> > >> recipee that maybe makes 50 sandwich's. However, theres a cautionary
> > >> note on the page that says it's generally not a good idea to scale a
> > >> recipe up
> > > or
> > >> down more than 3 or 4 times. I assume that's referring to what I
> > >> want to do? What's the reasoning as to why I shouldn't change the
> > >> recipe to increase it 10 or 15 fold? Other than needing the proper
> > >> cooking
> > > equipment
> > >> of course.
> > >>
> > >> Thanks,
> > >>
> > >> David...
> > >
>
> In addition to the Navy site, you can also scale the recipes at
> www.allrecipes.com For instance, if you do a search on "sloppy Joes" you
> will get 28 recipes. At the bottom of the recipe, you can enter the
number
> of servings you want and the recipe will be adjusted automatically. I
like
> the site because the recipes are rated and reviewed, so you get some idea
of
> how others like it and if it turns out as expected. Here is link
>
http://search.allrecipes.com/recipe/...kid=65&x=0&y=0
>
>

"DavidJ01" > wrote in message
news:hBfSc.241185$IQ4.112959@attbi_s02...
> Thanks Vox,
> Thats a great site to be bookmarked. I did a quick check on one of the
> recipes but didn't notice a decrease of the "seasoning" type ingredients
as
> discussed earlier in this thread. But I really should do a detailed
> comparision before I make that statement.

There are two links marked "scaling" and "conversion" as I recall. If you
click on them, there is a general discussion on how to approach the issue.
They recommend that you use the scaled recipe as a shopping guide, and that
you only use part of the seasonings, adding them slowly and adjusting to
taste. There are some tips about equipment and temperatures also.

sf > wrote in
:

> On Tue, 10 Aug 2004 03:06:30 GMT, Wayne >
> wrote:
>
>> IMHO, the critical areas are those of seasonings and ingredients
>> that govern consistency. With Sloppy Joes I would watch the
>> quantities of salt and othe seasonings, as well as amounts of
>> whatever liquids are called for; e.g., catsup. As recipes scale up
>> you generally need less of the seasonings and liquids, as the
>> seasonings can be too intense and liquids may not reduce enough in
>> cooking.
>
> Wayne, I can only bask in your glory....
> because you're oh so right!
>
> sf

Why, thank you@

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

sf > wrote in
:

> On Tue, 10 Aug 2004 03:06:30 GMT, Wayne >
> wrote:
>
>> IMHO, the critical areas are those of seasonings and ingredients
>> that govern consistency. With Sloppy Joes I would watch the
>> quantities of salt and othe seasonings, as well as amounts of
>> whatever liquids are called for; e.g., catsup. As recipes scale up
>> you generally need less of the seasonings and liquids, as the
>> seasonings can be too intense and liquids may not reduce enough in
>> cooking.
>
> Wayne, I can only bask in your glory....
> because you're oh so right!
>
> sf

Why, thank you@

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Sloppy Joes for 50

6 1/4 pounds ground beef
6 1/4 tablespoons cooking oil
3 1/8 cups chopped onion
12 1/2 tablespoons chopped sweet green pepper
12 1/2 cups tomato sauce
7 3/4 teaspoons salt
50 Hamburger buns
Brown beef in oil, when meat is al ost brown add onion and peppers and
finish browning. Add tomato sauce and salt and simmer 20 to 30 minutes,
until thick. Split and toast buns.
Serve hamburger mixture on hot toasted buns.
"DavidJ01" > wrote in message
news:1GWRc.276886$Oq2.148677@attbi_s52...
> I'm at a web site looking at liquid & dry measurement conversions because
I
> want to increase a recipe of Sloppy Joes that makes 5 or 6 sandwich's, to
a
> recipee that maybe makes 50 sandwich's. However, theres a cautionary note
> on the page that says it's generally not a good idea to scale a recipe up
or
> down more than 3 or 4 times. I assume that's referring to what I want to
> do? What's the reasoning as to why I shouldn't change the recipe to
> increase it 10 or 15 fold? Other than needing the proper cooking
equipment
> of course.
>
> Thanks,
>
> David...
>
>
>

Sloppy Joes for 50

6 1/4 pounds ground beef
6 1/4 tablespoons cooking oil
3 1/8 cups chopped onion
12 1/2 tablespoons chopped sweet green pepper
12 1/2 cups tomato sauce
7 3/4 teaspoons salt
50 Hamburger buns
Brown beef in oil, when meat is al ost brown add onion and peppers and
finish browning. Add tomato sauce and salt and simmer 20 to 30 minutes,
until thick. Split and toast buns.
Serve hamburger mixture on hot toasted buns.
"DavidJ01" > wrote in message
news:1GWRc.276886$Oq2.148677@attbi_s52...
> I'm at a web site looking at liquid & dry measurement conversions because
I
> want to increase a recipe of Sloppy Joes that makes 5 or 6 sandwich's, to
a
> recipee that maybe makes 50 sandwich's. However, theres a cautionary note
> on the page that says it's generally not a good idea to scale a recipe up
or
> down more than 3 or 4 times. I assume that's referring to what I want to
> do? What's the reasoning as to why I shouldn't change the recipe to
> increase it 10 or 15 fold? Other than needing the proper cooking
equipment
> of course.
>
> Thanks,
>
> David...
>
>
>