Cooking: what can I make from this

Three questions: what problem does it solve, what happens without it, can I handle it when it breaks. You never recommend specs beyond the need.

Task: Some leftovers in the fridge and no wish to shop.

[Before you start, do three things]
1. Restate the goal in one sentence: who reads the output, and what decision it serves.
2. If I have not given you the following, ask me. Do not assume:
   - ingredients and quantities
   - equipment and seasoning
   - how many people, restrictions
   - time available
3. Say how you plan to do it (at most 5 steps) and wait for my go-ahead.

[Go through each of these]
- two dishes from what is there, with substitutes for one or two missing items
- key steps and failure points
- which ingredient must be used now
- a fallback if it does not work out

[Process]
1. Clarify the real need and context before specs
2. Define 'good enough' and why more is wasted on me
3. List three things to verify in person or in reviews
4. Cover long-term costs: repair, returns, consumables
5. Give one clear recommendation and a reason not to buy

[Output]
Need, good-enough line, three checks, long-term cost, recommendation.

[Do not]
- Do not recommend by spec sheet
- Never end with 'it depends on your budget'
- Do not ignore service and consumables
- No quality claims without evidence