[Sca-cooks] cooking with Kasha

[Bill Fisher]

On Tue, 9 Nov 2004 14:30:25 -0500, Phil Troy / G. Tacitus Adamantius
<adamantius.magister at verizon.net> wrote:
 One might try to draw the
> line and argue that a grain like quinoa (I'm clutching at straws,
> now), not having been recognizable to somebody's 19th-century Russian
> Jewish grandma, is ineligible as a source grain for kasha, and there
> might be some substance to that argument, but that still doesn't
> support an argument that kasha must be buckwheat.
> 
> <phew>
> 
> Adamantius

Quinoa, by its structure wouldn't make a porridge.  You could make 
polenta from it because it can be ground.  But boiled, whole or cracked,
it just doesn't change enough. (aside from making little spirals in your food.

Plus I think it is in the same family Lamb's Quarters is in if I remember right
from some recent reading.  More of a weed than a grass..

Cadoc
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