Coffee

The Costco coffee beans I use are roughly 25 g per 1/4 cup or 6-7 g per Tablespoon.
1 US cup = 236.5 ml
2 tbs = 1 coffee measure = 1 fl oz is approximately 12-13 g coffee on average.
Most coffee literature assumes 6 oz per cup. Some assume 5 oz. This generally refers to water before brewing with some lost to the grounds.

Mr Coffee 12 cup measure = 60 oz (by weight even though their documents claim volume. It is 57.5 fluid ounces) or 1700 ml for a 5 (actually 4.8) oz cup or 142 ml. They recommend 9 tablespoons at 5 g per tablespoon (their estimate) for 12 cups with amounts scaled linearly down to 3 T for 4 cups. That would be 45 grams for 1700 ml or 26 g per liter.

I see the Specialty Coffee Association of America standard is 10 coffee g per 6 oz (177 ml) water (56 g /liter.) From www.thecoffeefaq.com

A standard "cup" of coffee uses six ounces (177 ml) of water. The SCAA's standard measure of ground coffee for this quantity of water is 10 grams (+/- 1 gram) or slightly over a third of an ounce (or, simply, two tablespoons). Since the ground coffee will absorb water, you will be left with approximately five and one-third ounces of coffee. 

The author doesn't specify the brewing method. The assumption is that the coffee absorbs twice its weight in water, leaving 155-160 g per "cup".

With 2 tablespoons coffee (10 g) per 6 oz cup (177 ml) I get 100 g for 60 oz or 1 cup of ground beans. Roughly 55 grams per liter. I should lose 200 g of water to the grounds for 1500 ml or about 6 and 1/3 US 8 fl oz cups. (50.7 oz).

We have been using about 50 g per 1700 ml.  100 g is very strong, drinkable but I think it's better diluted. Diluted it tastes a little better than 50 g. I'm using 67 g now and it seems a reasonable compromise.

Cold Brew Coffee

Cold brew coffee basics.

From INeedCoffee

1 part coffee to 4 parts water by volume or 1 part coffee to 9.5 water by weight. 

Steep 3-12 hours, strain, filter and refrigerate.

Dilute to 1 part concentrate to between 1 and 2 parts water to drink.

Note: 

This recipe calls for much less coffee than most.

Other sources:

From INeedCoffee Toddy Coffee instructions

1 pound coffee to 9 cups water or 1 part coffee to 4.5 water by weight.

From Pioneer Woman

1 pound coffee to two gallons water or 1 part coffee to 16 (or 16.6 assuming 8.3 pounds per gallon ) parts weight. Even less coffee than the first. 

From Chow

1 part coffee to 2 parts water by volume or 1 to 6.2 by weight.

From America's Test Kitchen

Use a fine grind. 1 part coffee to 1 part water by volume or 1 to 4 by weight. Brew 12-72 hours.at room temperature with 24 being optimal.

Note:

Some recipes call for refrigeration during the brew. It takes longer and is less flavorful than room temperature in my opinion. One recipe I read actually started with 100 degree (f.) water, and claimed better flavor. 

Naan

Naan

Yogurt and baking powder naan:
www.food.com

Scaled to make 5 naan:

2 cups flour (270 g)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup plain low-fat yogurt (225 g)

Mix dry ingredients. Stir in yogurt until it is to stiff to stir, then knead till smooth.  Let rest 1 hour or more.
Preheat 500 degree oven.
Divide dough into 5 pieces.
Roll out 1/4 inch thick.
The recipe calls for cooking one side on a griddle and then moving to a rack on the stove. I just did both sides on a baking stone, flipping after a minute or two. I'm not sure I need to flip.
The naan should be puffy and browned/blackened in places.

Another version from Rasa Malaysia for 6 Naan


2 cups all purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1 tsp sugar
3/4 tsp salt
1/2 tsp oil
1/2 cup yogurt
1/2 cup milk (warmed)
Butter for brushing naans
Chopped coriander/ garlic, cumin for sprinkling

The mixing is as above with a 2 hour rest. Then shape as above. They brush one side with water and place the dough water side down in the skillet cook until bubbly, then hold the skillet upside down over an open flame or alternately under the broiler to finish.

The AB5M version uses 1/4 pound of the master recipe boule and rolls it out to 1/8 inch thick - 8 to 9 inches around on a floured board. Heat a large skillet with ghee or oil till water drops skittle across the pan. Reduce heat to medium add dough and cover. Cook until brown and bubbly 2 to 3 minutes per side. This has the advantage  of allowing for small batches over a few days.

Pacific Rim Chicken Pot

Seattle Times Kathy Casey recipes

The Pacific Rim Chicken Pot is in the middle of the article.


Also available here

PACIFIC RIM CHICKEN POT Serves 6 1 (3 1/2- to 4-pound) whole chicken 2-inch piece ginger, unpeeled, sliced crosswise 1/4-inch thick 1 stalk fresh lemongrass, split lengthwise, then sliced in 2-inch pieces 5 garlic cloves, unpeeled, cut in half 3 stalks celery sliced 1/4 -inch thick (about 1 1/2 cups) 6 medium carrots sliced 1/4-inch thick (about 2 cups) 1 medium red onion, cut into julienne strips 1 red bell pepper, seeded and cut into julienned strips 2 teaspoons salt 1/8 to 1/4 teaspoon dried red pepper flakes or to taste 1 (13.5 oz) can unsweetened coconut milk half of a 7-ounce package thin rice noodles, broken in half crosswise 3 scallions thinly sliced (about 1/4 cup) For Garnish coarsely chopped fresh cilantro lime wedges soy sauce thinly sliced fresh Thai chilies Cook chicken, ginger, lemongrass, and garlic in a large stock pot and add cold water to cover. Bring to a boil over high heat, reduce to low and let simmer, uncovered, until the chicken is tender, about 45 minutes. Remove chicken and refrigerate in an open pan to cool quickly. Strain broth and discard seasonings. then skim off fat and reduce to six cups over medium high heat. Remove bones and skin of cooled chicken and cut meat into large pieces. Bring broth to a boil, add celery, carrots, red onion, bell pepper, salt, and red pepper flakes, and return to a boil. Boil until carrots are just tender, about 3 minutes. Add coconut milk and noodles and cook until the noodles are just tender about 2 minutes. Add chicken meat and scallions and heat through, about 2 minutes. Dish up in serving bowls. Top with a little chopped cilantro. Add the remaining garnishes at the table.

Pita Bread

Seattle Times Pita Bread

Ken's Khubz

Makes 6

2 cups all-purpose flour (270 g)
1 ¼ cup whole wheat flour (170 g)
1 package active dry yeast (about 2 ¼ teaspoons)
1 ¼ teaspoon salt
1 teaspoon sugar
1 ¼ cup water (300 ml)


1. In a large mixing bowl combine the flours, yeast, salt and sugar. Make a depression in the center and add water. Using a dinner knife, "cut" the dough until the water is incorporated and the dough looks shaggy. With your hands, combine the dough until it forms a smooth ball. Cover and place in a warm spot to rise until doubled (about 2 hours).


2. Turn the dough onto a heavily floured surface and knead until smooth and elastic. Roll into a 12-inch log. Cut into 6 equal sections and form into balls. Cover with a clean towel and let rise for 30 minutes.


3. On a well-floured surface, use a rolling pin to flatten each ball to a quarter-inch thickness, flipping frequently while rolling. Lightly flour and stack them on a large plate. (Parchment paper will help keep them from sticking.) Cover and let rise another 30 minutes.


4. Preheat a large (ungreased) cast-iron skillet over medium-high heat. When it's hot, slap a single round into the pan. Cover with a lid to provide a steam chamber. (A glass lid helps greatly.) Gently flip with a spatula at the first sign of bubbles (this should take about 30 seconds) then cover and continue cooking. Use your nose to tell if the bread is burning and adjust the heat if necessary. Repeat the process, wiping the pan with a damp paper towel to remove flour if need be. Each round should take about 3 minutes to cook.

Notes:
30 seconds on the first side didn't seem to brown it or be enough. I had better luck with about a minute on the first side or by flipping it back to the first side after a minute on the second.  I would add a little oil to the pan to keep the finish from burning. The baking stone takes a bit longer at 500 degrees, and doesn't brown as well. They do brown if you toast them later.

These are quite large. The other recipes I have found make 8-12 rounds with the same amount of flour.

I found mostly the same instructions here at Smitten Kitchen for the skillet version plus oven versions as well. They recommend 20 seconds for the first side, flip and wait about 1 minute or until bubbly, then flip and wait until it balloons. These will not be brown, per the recipe.
Their ingredients for the basic dough:

3 cups plus a scant 1/4 cup unbleached all-purpose flour (16 oz./454 grams)
2 teaspoons salt (1/2 oz./13.2 grams)
2 teaspoons instant yeast (6.4 grams)
2 tablespoons olive oil (1 oz./27 grams)
1 1/4 cups water, at room temperature (10.4 oz./295 grams)

Their baking instructions in a 475 degree oven:

Quickly place 1 piece of dough directly on the stone or in the skillet or on the baking sheet, and bake for 3 minutes. The pita should be completely puffed but not beginning to brown. The dough will not puff well if it is not moist enough. See how the pita puffs, then, if necessary, spray and knead each remaining piece with water until the dough is soft and moist; allow to rest again and reroll as before.* (However, those that do not puff well are still delicious to eat.)
* After my first pita didn’t puff well, and I realized I was too lazy to spritz and reroll and rise each remaining pita, I instead spritzed each rolled-out pita with water two or three minutes before baking it. It worked magically — all of the remaining pitas puffed perfectly. Try this method first if yours don’t puff, if it doesn’t work to you, revert to Beranbaum’s suggestion of kneading the extra moisture in.

Another basic recipe is here at www.thekitchn.com, with notes about the differences between baking and using a skillet in the flavor.