Subject: Re: SC - Anthro and cooking

[James F. Johnson]

Jenn/Yana wrote:
> 
> In our experience blini _are_ made using yeast, but they are _definitely_

Most of the recipes I've seen do indeed call for a fermented pancake,
sometimes with the batter prepared the day or night before.

Wheat, rye, and buckwheat are the flours I've always heard called for in
blini. I suspect the buckwheat may be more common the farther east one
goes in Russia.

I noted that 'kasha' was predominately buckwheat, but Dima told me it
could refer to any grain: wheat, rye, barley, buckwheat, and even rice.

Only once were my blini not served folded up in quarters, and that time,
the blini were of the same size, they had just not been folded. Could be
a regional serving practice in Chita 'Oblast.

This is making me a little 'home'sick.....

Seumas

- -- 
James F. Johnson  
seumas at mind.net
================================================================
"My love was science -- specifically biology and, more specifically, 
which of two organisms, when placed in a common jar, would devour 
the other."												--Gary Larson


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