#foodie-all – by Ellen Britt.
I just got notified by USPS that my sorghum syrup order has been shipped!!
Now if you are not from the Southern United States you might be wondering to yourself about now what the heck is sorghum syrup??
Even Southerners get confused about sorghum, confusing it with cane syrup. Sweet sorghum is actually a type of grass that has a high sugar content that is pressed for its juice and then is boiled down to produce sorghum syrup. Cane syrup is produced from sugar cane in much the same way.
Growing up just south of Atlanta, Georgia, I didn’t grow up with too much sorghum. The syrup on our kitchen table was nearly always cane syrup, so I didn’t really have an appreciation for this traditional food, which is drizzled over pancakes, hot biscuits and yes, even cornbread warm from the oven.
But last year, I read about a small farm down in Louisiana called Poirier’s, that produces some of the finest small batch sorghum syrup in the South. So fine in fact that many of the most well renowned Southern chefs scramble every year just to get a few bottles of this precious liquid, both for their own use and for use in their restaurants.
I was too late last year, as the company had already sold out as they always do. But this year, I followed the company very closely and was elated to see their online store open a couple of days ago.
So, my order is on its way and should be here in a few days. I’m already planning a variation of my Golden Fried Rice that will incorporate it (along with a few other Southern ingredients) using the syrup, so you will be seeing something on that soon.
In the meantime, if you want to get your own supply (an order is limited to three bottles) you had better hurry as they always sell out. Let’s eat y’all…!