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Originally Posted by onesnowyowl
EDIT: Somehow I missed that Anxst had already linked to soba-as-beer. Ah well.
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But dammit, it's good enough to list twice!
Buckwheat really is a great grain. The sad little list of grains used here in the US is pitiful. Seems if it's not maize or wheat people don't know what the hell to do with it here. A few weeks back I served goulash on a bed of Dehulled Barley, and got a ton of comments from people, most wanting to know what on earth it was. I've done similar with buckwheat, and even steel cut oats in the past, and it always goes over well.