On Sat, 25 Feb 2012 02:33:07 -0800 (PST), Jerry Avins >
wrote:

>On Thursday, February 23, 2012 2:26:12 PM UTC-5, Mark Farouk wrote:
>> On Thu, 23 Feb 2012 10:04:04 -0800 (PST), Jerry Avins >
>> wrote:
>>
>> >Look up "Kashe Varnishkes". Here's a recipe: http://www.nytimes.com/2008/10/22/dining/221mrex.html
>>
>> I forgot to ask: is kasha (buckwheat groats) something that is
>> available at most larger grocery stores? Is there a particular brand I
>> should look for?
>
>Buckwheat is usually on supermarket shelves. It's available raw or roasted. The word "kasha" is east European, it's use is similar to "corn" which is Anglo-Saxon. Both mean "grain" and denote the common grain of the locality. In the US, "corn" means maize; in Scotland, it means barley. In Yiddish (and presumably Polish) kasha means buckwheat. Somewhere, it means wheat. Be warned. Here in the US, "kasha" usually means roasted buckwheat groats. If my Yiddish were better, I might know what "varnishkes" means.
>
>Jerry

For the recipe, above, which would be better: raw or toasted (if
available both ways)? Also, if I would make extra, would this type of
dish be alright to put in the fridge, say for the next day or would
the essence of the dish be destroyed?

Mark