-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I've made this recipe a couple of times. Good way to use up the excess
 DD> oil from a pot of red chilli. I make it in larger quantity though
 DD> using 3/4 cup tto 1 cup of sorghum kernels. But, I like to share.

 RH> Hmmmmmmmmmm, wonder if popping sorgum would affect Steve like regular
 RH> corn. I know he can consume sorgum in small quantities as he's used it
 RH> for a sweetener in his coffee from time to time.

 DD> Bob's Red Mill sells it. And Amazon has it. Kernels or popped. If it
 DD> were me I ask at the local farmer's market to get a small sample and
 DD> give 'er a shot. If it causes no headaches foe Steve then you've got a
 DD> snack both can enjot.

 RH> I've not seen it at the farmer's market here, just regular sweet corn.
 RH> As I told Shawn, I don't want to buy a lot of it (just enough to pop
 RH> maybe one pot's worth) since I don't eat a lot of popcorn. A Bob's Red
 RH> Mill bag would be waaaaaaaaaaaaaaay too much.

Amazon also sells it pre-popped if you're an Amazon Prime member the shipping
would be free. But it's sort of 'spensive just for a "try it out".

Maybe check with Nature Nate's to see if they offer small quantities.

Or, Whole Foods if you have one nearby. From the preramble or their
recipe: "Tiny sorghum grains, naturally gluten-free and densely 
nutritious, puff up beautifully when popped over high heat. You can 
snack on popped sorghum as you would on popcorn, either plain or 
sprinkled with chili powder or finely grated Parmesan cheese. It also 
makes a nutty, crunchy garnish for salads, soups and more. You can 
even add it to cookie dough in place of tree nuts."

MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Popped Sorghum
 Categories: Five, Grains, Snacs
      Yield: 1 1/2 cups

      1 tb Canola or extra-virgin olive
           - oil
    1/2 c  Sorghum grains
    1/4 ts Fine sea salt


  Heat oil in a large, heavy saucepan over medium heat
  until hot.

  Add sorghum.

  Wearing oven mitts to protect your hands, swirl the pan
  to coat grains with oil. Cover the pan and cook, shaking
  it every minute or so.

  Every now and then, carefully lift the lid and peer in
  to see if grains are still popping; not all grains will
  pop (up to half may not), so wait until you see less
  than 1 or 2 pops every 5 seconds. Sprinkle with salt and
  serve.

  Popped sorghum will keep in an airtight container at
  room temperature for up to 1 day.

  RECIPE FROM: https://www.wholefoodsmarket.com

  Uncle Dirty Dave's Archives

MMMMM

... I know Karate... and several other Japanese words
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