SC - Buckwheat groats/Kasha/Kashka

[L. Herr-Gelatt]

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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