buckwheaty
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English[edit]
Etymology[edit]
Adjective[edit]
buckwheaty (comparative more buckwheaty, superlative most buckwheaty)
- Resembling or characteristic of buckwheat.
- 1892 January 21, “From Friday’s Daily. Another Big Meeting. The Gospel Temperance Revival Still Growing—One Hundred and Forty-Three New Names Added to the Pledges.”, in Albert W. Swalm, editor, The Oskaloosa Herald, volume 42, number 23, Oskaloosa, Ia., front page, column 6:
- “There is not anything this side of hell as mean as a licensed saloon, and I would rather have five uncompromising than 500 wishy wash, buckwheaty men to fight this damnable curse.”
- 1904 December 2, The Kroger Grocery & Baking Co., “Save Money”, in The Cincinnati Post, volume 47, number 131, Cincinnati, Oh., page 13:
- We have just gotten in a car of genuine old-fashioned dark buckwheat. This buckwheat is real old-fashioned kind; it’s pure; it is not mixed with wheat flour, nor corn flour, nor anything else; it’s the regular old buckwheaty buckwheat and you’ll like it.
- 1905 October 20, The Kroger Grocery & Baking Co., “New Goods”, in The Cincinnati Post, volume 50, number 98, Cincinnati, Oh., page 5:
- New Buckwheat, that good old-fashioned kind of dark Buckwheat that has the real buckwheaty taste, three pounds for 10 cents.
- 1907 October 15, James McNeill, “Honey and Wax For Sale”, in Gleanings in Bee Culture, volume XXXV, number 20, Medina, Oh.: The A[mos] I[ves] Root Co., page 1346, column 1:
- Fall-gathered honey, with sufficient buckwheat to give it a buckwheaty flavor.
- 1910 February 9, “You Need Not Take an Ocean Voyage in Order to Utilize These Steamer Rugs”, in The Sun, volume LXXVII, number 162, New York, N.Y.: [T]he Sun Printing and Publishing Association, page 12, column 2:
- Steamer Rugs, handy and useful on land and sea. They give a pillowy softness to sofas. A luxury when “porching.” Fastidious travellers throw aside the soggy, buckwheaty blankets of Pullmans and use their Steamer Rugs instead.
- 1910 September 30, Reeves, Parvin & Co., “More and Better Buckwheat Cakes”, in Evening Herald, volume XXXXI, number 233, Shenandoah, Pa., page [3], column 4:
- More and Better Buckwheat Cakes by using flour that contains more real BUCKWHEAT than any other brand. It’s / morning glory / BuckwheaT / self-rising / Such cakes have that almost-forgotten, old-fashioned “buckwheaty” flavor.
- 1925 March 7, Kennett Harris, “The Food of Love”, in The Saturday Evening Post, volume 197, number 36, Philadelphia, Pa.: The Curtis Publishing Company, page 197, column 3:
- I had a few little tricks along for the young ones, anyway; but I don’t deny that I had Ada’s cakes in mind too. There was a fine buckwheaty snap in the air when I got up.
- 1929 April 5, William Dougherty, “[Review of Current Literature By Book Lovers of Medford: […]] The Flavor of Holland, by Adele de Leeuw”, in Medford Mail Tribune, daily—twenty-fourth year; weekly—fifty-seventh year, number 14, Medford, Ore., second section, page four, column 6:
- We experience a gustatory thrill when we hear of Dutch pancakes which are about one-eighth of an inch in thickness, with a delicious buckwheaty, buttery and sugary tang.
- 1931 August 30, George W. York, “Hard to Beat: Combination of Low Prices and Small Crops Hits Bee Men”, in Farm and Garden: Magazine of the Los Angeles Sunday Times, Los Angeles, Calif., page four, column 2:
- This wild buckwheat is just a little like the old-fashioned buckwheat of the East, but its flavor is not quite so “buckwheaty.”
- 1952, Edmund Collier, “Skookum”, in Cowman’s Kingdom, New York, N.Y.: Aladdin Books, American Book Company, page 45:
- And the boy was fast learning to like sourdough. Its sour, buckwheaty taste was just right, he thought.
- 1952 February 13, “News Nibs”, in The Dunn County News, volume VIIIC, number 46, Menomonie, Wis., page one, column 2:
- If we may digress a moment, let us say that modern milling has ground the old-time itch out of the buckwheat before it is put into the bag that goes into the store. No doubt that’s as it should be. However, one who knows the buckwheat of the pioneer days can taste the difference. Now this modern tone-down of the buckwheat flour of today rather handicaps the housewife of 1952 in turning out a batch of buckwheat cakes—that is, as far as the flour reckons in the recipe. And, that’s a big item. Well, while laying the mildly buckwheaty taste to modern milling methods, perhaps we’re barking up the wrong tree. We haven’t tapped the soil and seed experts on this, but it might be the modern way of treating soil puts a handicap on the buckwheat seed when it’s sown.
- 1974 May 4, Kim Williams, “Purslane”, in The Missoulian, volume 102, number 4, Missoula, Mont., page 5-A, column 2:
- The tiny seeds can be gathered and ground into a meal or flour. The color is blackish and the taste “buckwheaty” but a portion in hot cakes makes a novel touch.
- 1997, Dorie Greenspan, “[Beyond Breakfast: Savory Cakes for Noon and Night] Blini”, in Pancakes: From Morning to Midnight, New York, N.Y.: Quill, William Morrow, →ISBN, page 78:
- These bready, lightly nut-flavored, chocolate milk–colored pancakes are not as buckwheaty as traditional Russian blini—all the better for blending with the briny flavors of caviar and smoked fish.
- 2002, Jamieson Findlay, “Escape”, in The Blue Roan Child, Frome, Somerset: The Chicken House, published 2004, →ISBN, page 10:
- For a second, for the length of a single heartbeat only, she smelled the colts—smelled them as they would be in Arva at sunrise, smelled the buckwheaty scent of their coats, still damp from the dew.
- 2012, Liana Krissoff, “[Breakfast and Brunch] Fluffy Buckwheat Pancakes”, in Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook, New York, N.Y.: Stewart, Tabori & Chang, →ISBN, page 54, column 1:
- Buckwheat pancakes are a stone-cold classic, but they’re often heavy and a little too buckwheaty for my taste, so I cut the buckwheat flour with neutral brown rice flour to lighten them.
- 2012 November 12, Fred Demara, “Eating Cattails: An Essential (and Tasty) Foraging Skill”, in Mother Earth News[1], Topeka, Kan., archived from the original on 2016-09-21:
- It’s quick and easy protein for a knight errant or other woods traveler, with a nutty/corny/buckwheaty flavor to it.
- 2016 July 17, Felicity Cloake, “Taste test: peanut butter, strawberry jam, seeded breads and sourdough”, in Katharine Viner, editor, compiled by Molly Tait-Hyland, The Guardian[2], London: Guardian News & Media, →ISSN, →OCLC, archived from the original on 2016-07-18:
- BEST BUY: Champion Multiseed Loaf 750g, £1.49, lidl.co.uk / Quite heavy - you could prop open a door with it. Generous amount of seeds. It’s got that sourness of rye, and a slightly buckwheaty flavour.
- 2020 January 2, Amy Drew Thompson, “Hungry Pants offers vegetarian, vegan, more healthy options”, in Orlando Sentinel, Orlando, Fla., page D2, column 1:
- It was an enjoyable, if mild, selection, though the noodz — a thinner variety and thus less textural, less “buckwheat-y” than soba often is — were a bit overcooked.
- With buckwheat.
- 1910 March 21, the Bentztown Bard [pseudonym], “[Maryland Musings.] Little Miss Maryland.”, in The Sun, volume CXLVI, number 125, Baltimore, Md., page 6, column 3:
- Now she is Frederick, all valleys and hills, / The Linganore driving the old water-mills; / Now she is Garrett—most rugged of maids / A-wing o’er the bloom of the buckwheaty glades, / Tiptoe on peaks where the Great Savage thrills / The heart that looks off from its huge colonnades / To the winding Potomac, that trails like a band / Of silver-spun ribbon across the green land.
- 1956 January 8, “Breakfast? No Longer Buckwheaty”, in The Charlotte Observer, volume 87, number 274, Charlotte, N.C., page 2-C, column 1:
- Breakfast? No Longer Buckwheaty / We learn with dismay that the 1955 crop of buckwheat was the smallest in 89 years. It now takes only two million bushels a year to fill the demand. At that rate we shall soon have a generation of children who never tasted a buckwheat cake on a frosty morning.
- 1995 November 5, Rick Nichols, “Rise and dine: Manayunk Farmers Market serves Sunday breakfast no matter when your morning starts”, in Inquirer: The Philadelphia Inquirer Magazine, Philadelphia, Pa.: Philadelphia Newspapers Inc., page 30, column 4:
- I start, sawing at a stack of grainy, buckwheaty, blue-corn pancakes ($4.25) that the Cantina on Main — a branch of the Reading Terminal’s popular 12th Street Cantina.
- 2011 August 13, Sarah Musgrave, “Beer, burgers and beyond: LE POURVOYEUR, which cheerily calls itself a ‘pub festif et gourmand,’ is a great complement to the Jean Talon Market”, in The Gazette, Montreal, Que.: Postmedia Network Inc., page g3, column 2:
- The big spender (admirably, nothing here tops $10) might consider the bavette, steak done with a splash of coup de grisou, that wonderfully spiced, buckwheaty beer.