smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Feb 27, 2023 23:35:26 GMT 1
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 28, 2023 1:34:00 GMT 1
Does it have a particular flavor?
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Feb 28, 2023 2:59:41 GMT 1
Never used it. I, like everyone else, has been detoured by (disinformation) changes in logic. I believe I will, though. I've had it in soups and it is quite pleasant.
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Deleted
Deleted Member
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Post by Deleted on Feb 28, 2023 11:50:27 GMT 1
Interestingly, Sorghum Seeds perfectly match the napkin seeds. Is Sorghum used as a seasoning though?
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Post by Silver on Feb 28, 2023 12:07:53 GMT 1
The only way I've ever tasted Sorghum is as Amish made "Sorghum Molasses". Compared to regular Molasses, Sorghum Molasses tastes like eating Molasses sweetened lawn grass. To me Buckwheat flour (as for primarily, it seems, 'Buckwheat Pancakes') similarly tastes like eating a combination of flour and finely floured lawn grass. I guess these must be 'acquired taste' items, for which I've never acquired a taste.
Edit: Don't let my comments above discourage using Sorghum, or perhaps Sorghum Molasses, in your cloning efforts. Everything must be tried.
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Post by Silver on Feb 28, 2023 12:22:21 GMT 1
I just discovered that Sorghum Molasses is derived from the Sorghum stalk, and not from the Seeds.
As to the flavor of the seed, I found this:
Sweetness without adding any sugar, plus a requisite nuttiness, seems like a potentially winning combination. Might it have preceded Coriander?
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