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Old 07-14-2008, 02:41 AM   #11
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Originally Posted by babetoo View Post
i totally agree. i divide recipes all the time just to feed myself. not to hard to do.

babe
I am not talking about the run of the mill....pasta sauce, chili ect.

I have a rec for "Baked Custard for 2". How many people would know how to scale that down and make it work???

I am sorry that you'all don't see the need.
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Old 07-14-2008, 02:33 PM   #12
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Welcome & I'm interested

I'd be interested as I'm usually cooking for 2 myself

PS - Welcome to DC
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Old 07-14-2008, 03:54 PM   #13
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We are trying to make you see that you can scale down any recipe no matter how many it serves. If you have a recipe for Baked Custard for 2, then make the recipe as is then save some for leftovers. If you only want to make it for one , then cut the recipe in half. Your original post said you wanted recipes for 1 or 2 people. Maybe you can explain why this isn't what you want so we can help you further. Would you consider posting the recipe for the Baked Custard so we can see why it can't be cut in half?
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Old 07-14-2008, 04:59 PM   #14
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Lightbulb How about this ?

I'm wondering what harm there would be if the cook-4-2's shared what they know & have learned w/ each of the other cook-4-2's?

Cutting things in half/fourth/whatever is not always so simple, maybe having things go the other way, where we double/triple/whatever for more than 2 might make some sense. I know I'm always trying to pare it down, especially when shopping to create the entire menu for each meal.

Then, if anyone sees/knows/whatever of an easier way then chime right in? Finally, if it's a wasted thread then who's going to be harmed? The thread will go & die a quiet death - like some I've started .
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Old 07-14-2008, 05:18 PM   #15
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I only cook for 2 most of the time. I make a lot of stuff up on my own or do tried and true recipes I know by heart. Or Iíll read 5 or 6 recipes for the same thing and figure out what is common to the recipe and then throw something together based on what I have on hand and how I want it to taste.

When I do follow a written recipe from a cookbook or the net, I have to cut it down to size. The hardest thing is some of the measurements. Like when it calls for 1/3 of something. Mathematically that works out to 1/6 but my measuring cup doesnít have that marked.

So I find it easier to convert to ounces. Eight ounces in a cup gives 2.6 ounces in 1/3 cup which is 1.3 ounces so I round up and call that 1-1/2 ounces.
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Old 07-14-2008, 05:28 PM   #16
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Pugger, she doesn't want a thread; see below.......


Quote:
Originally Posted by PattY1 View Post
I was think more of a forum then a thread.
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Old 07-14-2008, 05:43 PM   #17
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Unhappy Details ...

Ok, so maybe I didn't read so close (my eyes ain't so good these days). Sorry about that.
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Old 07-14-2008, 06:33 PM   #18
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it's true that not all recipes double well and not all recipes half well.
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Old 07-14-2008, 09:36 PM   #19
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it's true that not all recipes double well and not all recipes half well.
Thank you MostlyWater, from what little I know I know you spoke well.
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Old 07-15-2008, 12:39 AM   #20
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Originally Posted by redgriller View Post
I only cook for 2 most of the time. I make a lot of stuff up on my own or do tried and true recipes I know by heart. Or Iíll read 5 or 6 recipes for the same thing and figure out what is common to the recipe and then throw something together based on what I have on hand and how I want it to taste.

When I do follow a written recipe from a cookbook or the net, I have to cut it down to size. The hardest thing is some of the measurements. Like when it calls for 1/3 of something. Mathematically that works out to 1/6 but my measuring cup doesnít have that marked.

So I find it easier to convert to ounces. Eight ounces in a cup gives 2.6 ounces in 1/3 cup which is 1.3 ounces so I round up and call that 1-1/2 ounces.



Now that is a useful tip. Thank you very much.
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