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  #1  
Old 01/09/10, 09:01 AM
 
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Sorghum vs. Molasses

Now, I know this is a very subjective choice.
But which is better? Which do you prefer? On biscuits or corn bread?
Do you like either of them? They certainly each have their own taste.

Is molasses more popular, "down South", or sorghum?
My Dear old Dad had a taste for cane syrup, way sweeter than either, sorghum or molasses.
My DSW likes honey on her biscuits or cornbread. And she is from North Carolina.
Aww, for me, I like both of them, depending on my mood, I guess.

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  #2  
Old 01/09/10, 09:08 AM
 
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Down South it is called Sorghum Molasses .My Yankee wife puts it on cornbread me bisketts And yes this is the Southern spelling for bisketts

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  #3  
Old 01/09/10, 09:13 AM
 
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I bet every area in the world has a "local favorite". Up north it's maple syrup or honey.

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  #4  
Old 01/09/10, 09:13 AM
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Sorghum is made from sorgham cans molasses is made from sugur cane.

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  #5  
Old 01/09/10, 09:21 AM
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Gimme both.

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  #6  
Old 01/09/10, 09:22 AM
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Blackstrap molasses supposedly has a much higher percentage of trace minerals.
Sorghum seems to go down a little smoother in quantity.

I do prefer maple syrup to either, with honey as a close second.

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  #7  
Old 01/09/10, 09:30 AM
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Don't know, never had either on biscuits. Give me those Molasses cookies tho.

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  #8  
Old 01/09/10, 09:49 AM
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Blackstrap molasses for men. Sorghum for children and old ladies. Blackstrap is a bit tangy. Sometimes if I crave something sweet, and theres nothing already made, I made a cup of coffee and put a spoonful of blackstrap molasses in it to calm that craving.

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  #9  
Old 01/09/10, 09:56 AM
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Between molasses and sorghum, I'll take molasses. I've been known to take a taste out of the jar every so often.

If you want some AMAZING for your biscuits or pancakes, try creamed maple syrup. Here's instructions if you want to do it yourself. http://www.massmaple.org/candy.html

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  #10  
Old 01/09/10, 10:11 AM
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There is light amber sorghum that is every bit as good as the best maple syrup. Hard to find. What gets sold as sorghum in stores tastes like old motor oil with bit corn syrup added. Very simular to the el cheapo crappo molasses.

Grandmas brand molasses isnt too bad. Forget the cheapo crappo stuff. Cane syrup is ok, but kinda high priced for what it is. You might also look for organic rice syrup. Its pretty good and not priced out of reach. HOney varies widely. The stuff actually worth eating isnt cheap and isnt some theoretical corporate world blend thats more like honey flavored corn syrup. Good honey will either be some specialty imported stuff or else real honey from your local beekeeper. Once the greedy corporations get involved in anything, they want top dollar for bottom quality.

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Last edited by HermitJohn; 01/09/10 at 10:22 AM.
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  #11  
Old 01/09/10, 10:16 AM
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As far as the biscuits/cornbread question.. it is unanswerable. Both are beyond divine and have their own merits. I make cornbread more often just for ease.

Blackstrap molasses... good for cooking.
Sorghum.. I wish I could hook up an IV line of the stuff. I love it soaked into to hot buttered cornbread!
But not on biscuits. Biscuits are for .. apple butter, fresh strawberry jam or plain. Or with eggs on it sandwich style.

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  #12  
Old 01/09/10, 10:19 AM
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Quote:
Originally Posted by Sawmill Jim View Post
Down South it is called Sorghum Molasses .My Yankee wife puts it on cornbread me bisketts And yes this is the Southern spelling for bisketts
Anything sold as "sorghum-molasses" is most likely half corn syrup and half old motor oil. Southerners used to know what real quality sorghum was. Climate is perfect for growing sorghum. Unfortunately only local producers of real sorghum now price high and market to yuppies. Not like when I was kid and you took your own containers when local guy was pressing his sorghum and boiling down the juice into syrup.
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  #13  
Old 01/09/10, 10:22 AM
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I get my sorghum molasses from my friends. They grow it. They have a couple of sugar houses and get together and process it. I get it fresh, fresh, fresh!!! Wouldn't have it any other way.

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  #14  
Old 01/09/10, 10:36 AM
 
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Sorghum syrup is VERY clearly superior to molasses in all aspects, thank you.

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  #15  
Old 01/09/10, 11:25 AM
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My vote goes to ribbon cane syrup, which is slightly thinner than sorghum, but with a slightly stronger flavor. A staple in the south over cornbread or bisquits.

Honey and maple syrup are both good, but in a totally different category.

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  #16  
Old 01/09/10, 11:31 AM
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Quote:
Originally Posted by chickenista View Post
As far as the biscuits/cornbread question.. it is unanswerable. Both are beyond divine and have their own merits. I make cornbread more often just for ease.

Blackstrap molasses... good for cooking.
Sorghum.. I wish I could hook up an IV line of the stuff. I love it soaked into to hot buttered cornbread!
But not on biscuits. Biscuits are for .. apple butter, fresh strawberry jam or plain. Or with eggs on it sandwich style.
Ok funny how Perfect Minds think alike

Love using Blackstrap molasses in Fish Bait.
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  #17  
Old 01/09/10, 12:20 PM
 
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Quote:
Originally Posted by HermitJohn View Post
Anything sold as "sorghum-molasses" is most likely half corn syrup and half old motor oil. Southerners used to know what real quality sorghum was. Climate is perfect for growing sorghum. Unfortunately only local producers of real sorghum now price high and market to yuppies. Not like when I was kid and you took your own containers when local guy was pressing his sorghum and boiling down the juice into syrup.
Yep some older folks near here make so much every year they have honey too .

About four bucks a pound for the sorghum the wife thinks plane label with address an phone number also says a product of Tennessee . Wife has called them nice folks .
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  #18  
Old 01/09/10, 12:26 PM
 
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Little drift here i know where there is a mill that was pulled with a horse still sitting where it was last used . Old man said someone stole his pan it was copper . He said the rollers were filled with sand or they would stole the mill too . Been trying to talk him out of the thing .

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  #19  
Old 01/09/10, 12:27 PM
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Vote for sorghum here. The real kind like Chickenista was referring to....find someone that presses their own. We always got ours from a fella that had his set up right beside the road. You could stand and watch the process which was pretty neat in itself. Sorghum was what was grown in the northern part of the south, as sugar cane took too long and we didn't have the growing season for it. My mom's family always had "fried sorghum". Heat the sorghum in an iron skillet and add just a pinch of baking soda to it. It would foam up and make the consistancy a little lighter. Good on bisketts...as Jim would say!!!

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  #20  
Old 01/14/10, 07:20 PM
 
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Hmm depends on what I'm using it for. On cornbread with cream poured over? Blackstrap. To drizzle on oatmeal? Sorghum. Ahh we're blessed to live close to the Amish so we get big jugs of sorghum in season. Nice.

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