[Sca-cooks] cooking with Kasha
Bill Fisher
liamfisher at gmail.com
Wed Nov 10 06:20:36 PST 2004
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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