I love this post, Jack, being both a buckwheat fan (from my student hippy days, then again 30 years later in Brittany!) and a fan of myths and fairy tales. Thank you for it, and for the ideas.
As for buckwheat and chocolate - oh yes. I make a buckwheat, hazelnut and broken chocolate cookie – delicious!
Thank you for this. I have enjoyed buckwheat flour in many of it’s guises: soba, galettes (we have a wonderful local French bakery that makes them - the owner is from Brittany), and blini, although not all are plant-based. And Elisabeth Prueitt of Tartine Bakery advises that buckwheat has an affinity for chocolate but I have yet to try that.
That was an interesting read! I wonder if there can be a little of both. A little of liking the past but willing to adapt to change as well? Do you think that maybe there can be a combination? Maybe there is a slight difference in liking the past and being stuck in it? I know some who seem stuck in the past and it's almost as if they don't really know. I let it be in that case because really I've tried and they won't listen to me. It's almost as if they've brainwashed themselves. Is my not saying anything anymore wrong? Anyway, your pancakes look good. Funny thing! I'm going to be making stir fry. I've been thinking of it for sometime, WAY before reading here. The only thing is I can't decide on rice or noodles. Which do you think I should use? Have you ever used rice? I know this is based on stir fry pasta but I still can't make up my mind. LOL How do I decide? Plus, how do you know which to get? It's a small thing in the bigger picture I suppose but still, I wonder. Anyway, great read. It's got me thinking.
Great writing! Your insightful reflection on "The Buckwheat" melds beautifully with culinary exploration and personal growth, demonstrating a remarkable openness to new experiences and a deep understanding of life's nuanced lessons.
I have buckwheat grains … if I grind them to make flour, will that be too coarse? And for the cookies, the recipe says “egg replacer” - I usually use flax or chia to make an egg replacer, is that suitable? Thanks!! Your buckwheat posts have inspired me to broaden my go to recipe range.
I enjoyed reading HCA's cautionary tale. I can't say I've cooked much with buckwheat. I did make pizzocheri once some years ago and keep meaning to go back to it but haven't had the chance. That pumpkin syrup is a genius touch. What a great way to use up the pumpkin liquid. Thanks for the kind mention. Honored!
I love this post, Jack, being both a buckwheat fan (from my student hippy days, then again 30 years later in Brittany!) and a fan of myths and fairy tales. Thank you for it, and for the ideas.
As for buckwheat and chocolate - oh yes. I make a buckwheat, hazelnut and broken chocolate cookie – delicious!
Thank you for this. I have enjoyed buckwheat flour in many of it’s guises: soba, galettes (we have a wonderful local French bakery that makes them - the owner is from Brittany), and blini, although not all are plant-based. And Elisabeth Prueitt of Tartine Bakery advises that buckwheat has an affinity for chocolate but I have yet to try that.
That was an interesting read! I wonder if there can be a little of both. A little of liking the past but willing to adapt to change as well? Do you think that maybe there can be a combination? Maybe there is a slight difference in liking the past and being stuck in it? I know some who seem stuck in the past and it's almost as if they don't really know. I let it be in that case because really I've tried and they won't listen to me. It's almost as if they've brainwashed themselves. Is my not saying anything anymore wrong? Anyway, your pancakes look good. Funny thing! I'm going to be making stir fry. I've been thinking of it for sometime, WAY before reading here. The only thing is I can't decide on rice or noodles. Which do you think I should use? Have you ever used rice? I know this is based on stir fry pasta but I still can't make up my mind. LOL How do I decide? Plus, how do you know which to get? It's a small thing in the bigger picture I suppose but still, I wonder. Anyway, great read. It's got me thinking.
Great writing! Your insightful reflection on "The Buckwheat" melds beautifully with culinary exploration and personal growth, demonstrating a remarkable openness to new experiences and a deep understanding of life's nuanced lessons.
I have buckwheat grains … if I grind them to make flour, will that be too coarse? And for the cookies, the recipe says “egg replacer” - I usually use flax or chia to make an egg replacer, is that suitable? Thanks!! Your buckwheat posts have inspired me to broaden my go to recipe range.
I enjoyed reading HCA's cautionary tale. I can't say I've cooked much with buckwheat. I did make pizzocheri once some years ago and keep meaning to go back to it but haven't had the chance. That pumpkin syrup is a genius touch. What a great way to use up the pumpkin liquid. Thanks for the kind mention. Honored!