Difference between revisions of "Sorghum"
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* [[sorghum flour]] in a [[Manual_grain_grinder#Grinding_sorghum|manual grain grinder]] or a [[Millstone#Grinding_sorghum|millstone]] | * [[sorghum flour]] in a [[Manual_grain_grinder#Grinding_sorghum|manual grain grinder]] or a [[Millstone#Grinding_sorghum|millstone]] | ||
* [[spaghetti with tomato sauce]] from [[pasta]] with [[stewed tomatoes]] on a propane [[Campstove#Cooking_spaghetti with tomato sauce|campstove]] | * [[spaghetti with tomato sauce]] from [[pasta]] with [[stewed tomatoes]] on a propane [[Campstove#Cooking_spaghetti with tomato sauce|campstove]] | ||
| + | * [[spit cake]] from [[cake flour]] with [[milk]] and [[sugar]] on a [[Spit#Spit_cake|spit]] | ||
* [[tagliatelle with spinach|tagliatelle with]] [[spinach]] from [[pasta]] and [[cheese]] on a [[Small_fire_pit#Tagliatelle_with cheese|small fire pit]] or a [[Deck_grill#Tagliatelle_with cheese|deck grill]] | * [[tagliatelle with spinach|tagliatelle with]] [[spinach]] from [[pasta]] and [[cheese]] on a [[Small_fire_pit#Tagliatelle_with cheese|small fire pit]] or a [[Deck_grill#Tagliatelle_with cheese|deck grill]] | ||
* [[wort]] from [[malt]] in a [[Press#Mashing_malt|press]] | * [[wort]] from [[malt]] in a [[Press#Mashing_malt|press]] | ||
Revision as of 21:15, 16 July 2016
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Sorghum is not edible in its raw form. Sorghum can be baled and made into a haystack.
Uses for sorghum
Sorghum can be used to make:
- alcohol or grain spirit from wort in a pot still
- angel food cake from cake flour with eggs and sugar in a regular oven, coal oven or gas oven
- baklava from cake flour with honey and nuts on a kitchen table
- banana muffins from cake flour with bananas in a regular oven, coal oven or gas oven
- basbousa from sorghum flour with palm nectar and roses in a convection oven
- beef stroganoff from pasta with beef, mushrooms, milk, and wine in a regular oven, coal oven or gas oven
- buccellato from cake flour with raisins, honey, and wine in a convection oven
- cake flour from sorghum flour in a mixing bowl using a sifter
- carrot cake from cake flour with carrots and raisins in a regular oven, coal oven or gas oven
- couscous from sorghum flour in a mixing bowl
- honey pasta from pasta with honey and cheese curds in a tajine
- lasagna from pasta with stewed tomatoes, meat, and cheese in a regular oven, coal oven or gas oven
- macaroni and cheese from pasta with cheese on a propane campstove
- malt in an iron bucket or wooden bucket
- pasta from sorghum flour with eggs on a kitchen table
- pasta with meat from pasta with ground meat on an hibachi
- pasta with pesto from plain pasta with nuts, basil, and garlic using a mortar and pestle on a kitchen table
- pasta with vegetables from pasta with olives, onions, and thyme on a tandoor
- pineapple cake from cake flour with pineapple and eggs in a tandoor
- plain pasta from pasta with olive oil on a small fire pit or a deck grill
- plum pudding from cake flour with large bones, raisins, eggs, and brandy in a convection oven
- sorghum bread from sorghum flour in a coal oven, gas oven, oven, or primitive oven
- sorghum flour in a manual grain grinder or a millstone
- spaghetti with tomato sauce from pasta with stewed tomatoes on a propane campstove
- spit cake from cake flour with milk and sugar on a spit
- tagliatelle with spinach from pasta and cheese on a small fire pit or a deck grill
- wort from malt in a press
