On Sat, 25 Feb 2012 11:11:53 -0500, Mark Farouk > wrote:

>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?

Cooked kasha can certainly be refrigerated, in fact it freezes very
well... I make lots and freeze it in quart containers, reheat in the
microwave. I buy the toasted verson but usually still toast it
further. I also buy 50 pound sacks (needs to be toasted), has nearly
doubled in price since last year, probably due to the increase in the
cost of diesel, that's why pasta and other wheat product prices are so
high:
http://store.honeyvillegrain.com/who...wheat50lb.aspx
Buckwheat contains all the essential amino acids but one, its protein
is closest to meat of any other vegetable.