Learning more about buckwheat (and potatoes)
I toasted the buckwheat this morning:
Grass
Food
It was definitely a huge improvement, and now I understand a little better how Poles could eat so much of it. The finished product was still a little weird and not terribly pleasurable:
I will try tomorrow to make it a savory side as it is supposed to be. Enough of buckwheat for breakfast.
For lunch I had a beautiful sandwich on one of three rolls I impulse-bought yesterday. I was going to just toast in butter and call it a day, but it was almost as easy to just keep pulling stuff out of the fridge, so I got a butter-toasted mushroom-garlic-tomato sandwich with cilantro and sour cream. It was much better than just butter.
*Lunch pics always look the best because there is sun *
I wanted to use potatoes today, as well as some of my cabbage, preferably in the same dish. AI told me that was a thing. I was hoping to fry up my potatoes in little crispy butter bites but I put WAY too much potato in the pan at once.
I did push them around in hot butter for a while but then threw water in the pan and put the lid on. They cooked way faster than I expected. By the time I was done meddling with the drumstick in the other pan, they were super soft. I put what seemed like a crazy amount of (manually) shredded cabbage in there. Heat didn't affect the cabbage nearly as much as it seemed to affect lettuce. But the whole mass of smushed potato and cabbage was so big I don't think any part really got that much heat anyway. I put lots of pepper, a good amount of salt, and a ridiculous amount in vinegar in there (and a splash of soy sauce, as has become typical). It wound up tasting pretty good!
I had another onionified drumstick of course as well.
In my post-cooking research I learned that re-fried potatoes and cabbage is totally a real British thing called... bubble and squeak. Too cute. I'm going to try to fry my leftovers tomorrow so as to get a bit of a golden crust on the bottom.