Lauren Ahlersmeyer, Lafayette, Ind.: "I sometimes struggle just to get essentials, you know, the milk, the bread, the eggs".
Modeled on the American advertising campaign "Got Milk?" the bread slogan was plastered on billboards and inscribed on bread bags in 130 cities around the country.
And if you really want to kick it up, put milk, whole milk, with the bread, to soften the bread up.
Using your hands, wring excess milk for the bread (reserve the milk) and put the bread in a blender with the garlic, lemon juice, almonds, olive oil, and a three-finger pinch of salt.
Squeeze the excess milk from the bread slices.
Pour the milk over the bread and toss to coat.
Pour the resulting strained warm milk over the bread.
Squeeze the milk from the bread and gently mix bread with 225g not-too-lean ground sirloin, 225g ground pork, 50g chopped onion, 50g freshly grated parmesan, 40g chopped fresh parsley leaves and salt and pepper.
Michel Roux demands that the milk should be brought to the boil, then allowed to cool before use for reasons I'm not entirely clear about – this is suggested in breadmaking, apparently because it stops the whey proteins in the milk hampering the bread's rise, but here, with an unleavened pancake, it doesn't seem to make any sense (or difference).
Before the lamb, the octopus, and the milk bread, there was another dairy-based confection: the Southern cocktail known as milk punch, enjoying a moment in some of the city's fancier bars, which steeps for nine hours, so that the drink winds up clear, rather than cloudy.
Leave it for a few minutes and then squeeze out the milk and put the bread in a food processor together with the walnuts and the garlic.
