Serious Eats - seriouseats.com

I am one of those cranks who weighs her ingredients. I think it's so much easier, especially with flours: I get very consistent results. So for those who prefer weight measurements, here's what I got after measuring by volume using Elizabeth's wonderfully precise instructions:

11 oz. brown rice flour
3.5 oz cornstarch
2 oz milk powder

I the rest I measured by volume. Hope this is helpful to some.

Thanks for this series, BTW- it's quite helpful, esp for baking.

All by itself. Second place, with ripe melon or figs.

Redbones - Somerville, MA

My first taste of white truffles.

Yogurt too - I guess it's a gel? Either way, don't think of packing it for an in-flight breakfast.

NotAmerican, when I think of milk-fed veal, I am thinking of the British model (I think one brand is called "rose veal". I saw a segment on it on BBC America - I really hope it takes hold here in the States).

At least you and I agree on something! Agreeing to disagree.

I think it's great for us all to have a discussion on this topic. It's groups like Farm Sanctuary who tell me what I can and can't eat and who target small businesses that get my dander up.

First of all, American foie is produced from ducks, not geese. Just clarifying that point.

Second, I recommend everyone on both sides of this issue read Foie Gras Wars by Marc Caro for a very interesting history of the product and its production.

Foie gras is not "exploded liver". Foie gras was first discovered by folks who caught and slaughtered geese prior to migration. Those livers were engorged and fatty due to the geese gorging themselves prior to their seasonal migration. When geese and ducks are heavily fed their livers become fatty and swollen, but they do not explode.

American foie gras is produced from ducks that are not caged. They are hand-handled during the feeding process. Hudson Valley foie gras provides incentives to their workers (one team is responsible for feeding the same batch of ducks through the process) to ensure that the ducks are cared for and treated well.

Ducks that are raised for foie gras production have much longer lives than any chicken raised for meat. I have an obligation to myself and to the animals that have given their lives for my dinner to treat them with respect and honor: use every part of the animal, cook the meat well and consume it in good company. Our food web is just that, a web: everything is interconnected. If you eat any animal products you are part of that cycle, perhaps in ways you don't even realize. Don't eat foie, but eat duck breasts? Where do you think the duck breasts came from? Could be from a duck raised for foie gras. Think veal is inhumane, but drink milk? Where do think all the male calves born to dairy cows go? Right-o, veal production.

If groups like Farm Sanctuary truly wanted to make an impact on overall animal welfare in this country, they should go after battery chicken producers like Tyson or Purdue - who treat their chickens far worse than any foie gras duck and who kill thousands more animals annually. It's much easier to go after small business owners who don't have the financial resources to fight back.

Amen Ed. Another facet of this artisan worship is in restaurants focused on "house made". Yes, I think it lovely if the bread, salumi, etc. is made in house, but only if it's good.

One of our local finer-dining places up here touts its house made bread and mozzarella. Unfortunately, the bread is cottony and bland and the mozzarella rubbery and relatively tasteless. I'd be so much happier with bought in (and better product) in this case.

I haven't made David's version. But I do have a potato bap recipe in my files (looks like it was clipped from Bon Appetit in the 80s) that I have made.

Looking at David's recipe, I think I will have to give it a try. It looks like bap-making calls for a no knead approach. None of the recipes in the book call for kneading, just "blend to a soft dough with a wooden spoon" or "work into a lump". Sounds like an easy morning's project. Will get back to you on the outcome.

Fabulous perspective Hannah. As a former server and current restaurant goer, I agree completely with the idea of comping a little to get a major impact.

Our favorite restaurant (where we are recognized, but hardly regulars) usually comps us an after-dinner drink or sends out something small but special. I understand the logic of restaurant finances and know they aren't giving away the house. But it makes a huge impact on us to be recognized in that small way, we come back again and again and talk up the restaurant to our friends.

Bone-in Ribeye

To help you with your bread-baking angst, might I recommend instant yeast? It does not need to be proofed: you just toss it in with your flour. I think Fleishmann's and Red Star make one, and I know you can buy it from King Arthur Flour baking company.

For a more "authentic" recipe, take a look at Madhur Jaffrey's An Invitation to Indian Cooking. Her recipes have always worked for me. Her naan recipe calls for yogurt, which adds the sourdough quality that I think is probably missing from your naan.

Don't give up!