Melba's Jammin' > wrote:

> Thanks, Bubba Vic. Do you like buckwheat?

I like bliny made with buckwheat flour, Venetian bigoli if traditionally
made with buckweat, and Korean myeon and Japanese soba buckwheat
noodles. I do not much like buckwheat kasha, but I've been making
versions with duck or goose liver which turned out to be very nice (I
posted a recipe once). When cooking kasha, particularly the buckwheat
kind, one has to be very exact, especially with ratios of liquid to
grain. Incorrectly cooked buckwheat kasha is hardly edible.

Bubba Vic