On Tue, 29 Jan 2008 21:09:43 -0800, in rec.food.cooking, sf wrote:

>On Tue, 29 Jan 2008 14:40:05 GMT, "Pete C." >
>wrote:
>
>>cybercat wrote:
>>>
>>> "Goomba38" > wrote in message
>>> . ..
>>> > sf wrote:
>>> >> On Mon, 28 Jan 2008 21:37:11 -0800, "Nexis" > wrote:
>>> >>
>>> >>> I've noticed over the years that honey seems to be one of those love it
>>> >>> or hate it kind of foods. Me, as a kid I always disliked honey. Never
>>> >>> could see what anyone saw in the sticky stuff.
>>> >>
>>> >> HUH? You're the only person I've ever heard admit they didn't like
>>> >> honey.
>>> >
>>> > Make me the second.
>>>
>>> I like it find on fresh buttered biscuits, every now and then.
>>>
>>> But molasses is my true love. I just learned that molasses comes
>>> from a plant called sorghum. It is like a grass that grows canes,
>>> like sugar. I had no idea. I am sure Sheldon Pencil Dick and his
>>> sidekick Greggie knew all about it.
>>
>>I'm pretty sure molasses can come from more than one source, as it's
>>just the leftover gook that sugar has been crystallized out of.
>
>Must be why some molassas is called "sorghum" molassas and other
>molassas is not. I just want to know why some molassas is sulphured
>and some isn't. I don't see them advertise the sulphur, but I sure do
>see "unsulphured" in big letters on a label.

Molasses is made from sugar cane or sugar beet. Sorghum 'molasses' isn't
really molasses but Sorghum syrup. It's not found on sale that many places
anymore, mainly the south and in Amish areas. I like it on biscuits.

Unsulphured molasses is made from mature sugar cane, sulphured (treated
with sulfur dioxide) from young sugar cane.

If you want to use molasses on its own rather than as an ingredient in
cooking, go for Blackstrap molasses.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
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