On Sun, 05 Dec 2004 03:06:33 GMT, notbob > wrote:

>On 2004-12-05, Louis Cohen > wrote:
>
>> I get blackstrap molasses in grocery stores in the Bay Area, and sorghum
>> molasses in some of them. I use it mainly in poultry brines, and I love
>> molasses cookies.
>
>Yeah, but that Steve's sorghum just don't cut it. More like a syrup than a
>thick sorghum. You might try Whole Foods or a health food store for
>un-sulfured blackstrap which is what's on most s/m shelves.

Try some blackstrap over a still hot square of cast iron skillet
cornbread with a dollop of butter on top. Add a bowl of chili beans on
the side and you will approach Nirvana (Texas-style at least).