SC - Buckwheat groats/Kasha/Kashka
L. Herr-Gelatt
liontamr at ptd.net
Tue Feb 2 05:15:49 PST 1999
Kashka. Russian, Polish, Slavic, etc. Try a well-supplied ethnic grocery
store or one of those huge ones with an ethnic section. Kashka abounds in
this area of the world, but then we sport a Russian Orthodox Monastary.
Think of it as cream of buckwheat on a slightly grainier level.
Elena Molokhovets reccomends toasting them with a raw egg mixed in, then
cooking with water/broth/milk as usual. I understand it is frequently
treated as a cousin of scrapple or cornmeal mush. When cold, Sliced and
fried, or cubed and added to soup as a "noodle" substitute just before
serving.
Aoife
Mordonna wrote:
>What are Buckwheat Groats (kashar)?
>Where might I find them?
>What is a reasonable substitute?
>Is it closer to wheat bran or to cracked wheat?
>Mordonna (practicing for Estrella)
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