Sorghum vs. Molasses

Discussion in 'Countryside Families' started by Old John, Jan 9, 2010.

  1. Old John

    Old John Well-Known Member Supporter

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    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.
     
  2. Sawmill Jim

    Sawmill Jim Well-Known Member

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    Down South it is called Sorghum Molasses .My Yankee wife puts it on cornbread me bisketts :clap: And yes this is the Southern spelling for bisketts :cowboy:
     

  3. tinknal

    tinknal Well-Known Member Supporter

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    I bet every area in the world has a "local favorite". Up north it's maple syrup or honey.
     
  4. just_sawing

    just_sawing Haney Family Sawmill

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    Sorghum is made from sorgham cans molasses is made from sugur cane.
     
  5. Alice In TX/MO

    Alice In TX/MO More dharma, less drama. Supporter

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  6. Forerunner

    Forerunner Well-Known Member

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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.
     
  7. 7thswan

    7thswan Well-Known Member Supporter

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    Don't know, never had either on biscuits. Give me those Molasses cookies tho.
     
  8. 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.
     
  9. IndyGardenGal

    IndyGardenGal Crazy Goat Lady Supporter

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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
     
  10. HermitJohn

    HermitJohn Well-Known Member

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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.
     
    Last edited: Jan 9, 2010
  11. chickenista

    chickenista Original recipe! Supporter

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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.
     
  12. HermitJohn

    HermitJohn Well-Known Member

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    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.
     
  13. chickenista

    chickenista Original recipe! Supporter

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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.
     
  14. arcticow

    arcticow Well-Known Member

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    Sorghum syrup is VERY clearly superior to molasses in all aspects, thank you.
     
  15. SteveD(TX)

    SteveD(TX) Well-Known Member

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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.
     
  16. big rockpile

    big rockpile If I need a Shelter

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    Ok funny how Perfect Minds think alike :whistle:

    Love using Blackstrap molasses in Fish Bait.
     
  17. Sawmill Jim

    Sawmill Jim Well-Known Member

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    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 .
     
  18. Sawmill Jim

    Sawmill Jim Well-Known Member

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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 .
     
  19. Annie

    Annie Well-Known Member

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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!!! :)
     
  20. braidsandboots

    braidsandboots Active Member

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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.