Tell me about buckwheat
>>22028500No
>>22028500its shit
>>22028527Good for sleeping on.
>>22028500Whatchoo wanna know?
>>22028500I sipped some sobacha yesterday evening, it was max comfy. Also: buckwheat is not very protein dense but it's complete proteins.
>>22028567is aything otay?
What is the texture difference between buckwheat and hulled barley?
>>22028500It's good, but it's hard to prepare. Kind of forgotten knowledge nowadays. Most people just cook it for a while and drain it out of water, which is just about the worst possible way to cook it.
>>22028596The what would be the right way to cook it?
>>22028599There's three types of buckwheat groats: toasted coarse-grain, raw coarse-grain and raw fine-grained. Then there's two ways to prepare each of them. One is to cook it into a sticky porridge, the other is to have loose, ie. in a way where the grains don't stick to each other. I typically cook it loose, which is the more difficult and tasty.You start by measuring the grain and water in propotions 1:1.5 for loose and 1:2 for sticky (1:2.5 for fine-grained groats), by volume. Loose coarse toasted/raw grains: Rinse them out a bit. Take a pot with a cover. Take a bit of lard or butter, fry it until the grains take in the lard for a few minutes, then add the boiling water and some salt. You let it simmer until the grains completely absorb the water stirring sometimes, then you take the pot, cover it and either (a) wrap it in a blanket (b) put it in the oven at very low heat (c) put it on the stove on the lowest setting (easiest option), and leave it for at least 45 minutes (up to several hours is fine). Loose fine raw grains: Take 1 egg white for a cup of grain and mix it in well. Then you have to dry that (either in air overnight or in the oven), make sure that the grains are all separate by crumbling them with your fingers. Then you add water, some salt and some butter to the water. After the grains absorb the water do the same thing. It's very tasty prepared like this.Sticky: You put the grains in the pot and cook them. After they absorb all the water, do the same thing. Most people get something like this when they cook groats. A tasty way to prepare it is to take the porridge, spread it on a plate or cutting board a finger thick and let it sit in the fridge overnight, then cut it up and fry on a pan.Loose coarse toasted grains or fine raw ones is what I usually eat, pair it up with a nice meaty gravy or mushroom sauce and some refreshing side like beets and it's a real nice meal. You can replace water for other stuff, like forest mushroom broth.
>>22028662Anyways I gotta order some fine raw groats. That shit has been getting harder to buy, disappeared from all the physical stores over the years, now I have to order it from the internet. I guess no one likes it anymore, the kids only eat rice like asians, they'll all have slinted eyes soon
>>22028570Elaborate
>>22028500He's been wookin' pa nub ...
>>22028500you can make žganci by boiling buckwheat flour and adding fat and pork rinds
>>22028590Buckwheat is firmer, better bite.
Disgusting thread full of socialists.
Great stuff. Wish they sold this in the US, but all you can get is rice. I guess there's a huge rice lobby here or something. If you're lucky enough to have a Russian grocery store they may have it, but at imported prices so it's more of a novelty than a staple at that point.
>>22029114By the same logic everyone who has ever eaten a hamburger is american
Only buck I know about is buckshot, Uncle Buck, and buck breaking.
>>22031488That's buckwild
>>22028557absolutely not! they get hot and they're fucking LOUD>turn your head - *crunch* *crunch* *crisp* crisp* *shhhhh* *shhhh* >:(
It's one of two vegetables that has a full amino acid profile. It's not a full meat replacement (no B12) but it's the closest you'll get naturally.
it made Eddie Murphy a household name
Some buckwheat I just got delivered Also some millet
the secret to perfect buckwheatis ghee
My local Whole Foods (US) carries organic buckwheat. It's not the cheapest but really not bad for what you get. It's a nice base for a beef and kale bowl, or with sardines for a healthy breakfast. Anon above mentioned sobacha; that stuff is delicious, especially paired with some sort of Oriental meal. Mugicha (the barley equivalent) is only slightly worse.>>22031730Very cool. What do you plan to do with the millet, Witold? I have some I haven't found a use for.
>>22028662I literally just put it in a pan and add water until it's like half an inch above the buckwheat and the cook it for 15 minutes. It comes out perfect every time. You don't have to treat it like it's fucking brain surgery.
buckwheat is the only grain I can just cook in water and then eat it straight up without even salting it. it's fucking delicious.
>>22031794I'll just eat the millet with some lighter dishes, like chicken and such. >>22031795You're free to eat subpar groats for the rest of your life.
>>22028570I wanna try soba cha. It's savory yeah?
