In its simplest format, and perhaps its best, a freshly baked and piping hot biscuit, is sliced open, a tab or two of good butter is added, and it is anointed with copious amounts of dark, rich, and fragrant
sorghum molasses. My grandfather was famous for saying, "I can never get it even," meaning he was frustrated by having leftover molasses, or a piece of biscuit with nothing to dip it in.
I've been making brooms for several years, and one of the most common questions I hear while demonstrating my craft is, "What plant material is used for the bristles?" The answer is broom corn (Sorghum bicolor, also called Sorghum vulgare), which is a variant of the sorghum grown for
sorghum molasses. Broom corn is an annual and looks like sweet corn from a distance.
At least I wouldn't, especially the foie gras served on rustic toast with chestnut jam and bee-pollen
sorghum molasses. It's just a few little bites, but worth the $20.
Many people call it "
sorghum molasses," but it is not the same thing.
I'll also cook with apples and cherries for a flavour of Washington state and even
sorghum molasses for a trip back to my southern roots.
Sweet sorghum syrup may be colloquially called
sorghum molasses" in the American South.
Sorghum syrup -- or "
sorghum molasses,'' as it's sometimes called -- has long been a staple of certain Southern cupboards.
Sorghum's cloyingly sweet syrup, also referred to as "
sorghum molasses," is used as a sweetener and table syrup.
The cowboys ate their biscuits plain, with gravy, or spread with a mixture of beef tallow and
sorghum molasses called "Charlie Taylor."