Comments on: Buckwheat pancakes & brown rice syrup

By: niceties

niceties — Mon, 11 Feb 2008 16:30:21 +0000

Thanks for the link to gorgeous photos and inspiring post! The heavy kneading sounds tiring though…

By: commoi

commoi — Sun, 10 Feb 2008 17:40:38 +0000

Talking about noodle-making at home, I want to share this post with you in case you haven’t seen it already: http://cookandeat.com/2008/01/18/udon-with-no-shoes-on/

Don’t know if your food intolerances are okay with this recipe, but it’s food to read nonetheless! :D

By: niceties

niceties — Sun, 03 Feb 2008 05:20:28 +0000

Aiyah~!!! I’m not expecting to make super-thin soba! OK, let’s not call it soba, it will be ‘handmade buckwheat noodles’. I don’t even have a pasta cutting machine, much less the expensive Ie Soba gadget
http://mainmainmasakmasak.wordpress.com/2007/12/23/ie-soba/
I have made pasta at home completely by hand before, it was very rough but edible, so that’s all I’m aiming for :).

By: commoi

commoi — Sat, 02 Feb 2008 23:43:22 +0000

Wow, you’re going to make soba at home? That sounds so complicated and difficult (i.e. to make the noodles thin). I’m so impressed! :)

I don’t know. My main source of buckwheat comes from soba and crepes. lol.

By: niceties

niceties — Sat, 02 Feb 2008 09:38:50 +0000

I’m considering making a pancake bento on that day too ^^!

I was told that in Brittany in France, savoury buckwheat crepes called galettes are very common – and verrry delicious!! Maybe the thing to learn from that is that I should eat buckwheat pancakes with savoury fillings instead. Blinis are usually served with caviar and sour cream too.

Wikipedia says that in France, crepes are associated with Candlemas on 2 Feb, which is a completely different festival from Shrove Tuesday (known elsewhere as Mardi Gras)! But maybe the purpose of the pancakes is the same – to use up the fats, eggs and milk before Lent.

I want to try making soba at home soon :). Anyway I have a huge bag of buckwheat flour to use up!!

Are there any traditional Chinese foods made from buckwheat, do you know?

By: commoi

commoi — Sat, 02 Feb 2008 04:55:54 +0000

Tuesday is Pancake Day?! I’ll definitely go for pancake brunch that day then (I wished there were more fun holidays like this).

I’m a big buckwheat fan, even though I’ve not used it in my own cooking. I remember having buckwheat crepes before and actually liking these more than regular crepes. It has a more “substantial” texture and, as you say, a distinctive taste.