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  2. Sorghum - Wikipedia

    en.wikipedia.org/wiki/Sorghum

    Sorghum is widely used for food and animal fodder. It is also used to make alcoholic beverages. [12] It can be made into couscous, porridge, or flatbreads such as Indian Jōḷada roṭṭi or tortillas; and it can be burst in hot oil to make a popcorn, smaller than that of maize. Since it does not contain gluten, it can be used in gluten-free ...

  3. Millet - Wikipedia

    en.wikipedia.org/wiki/Millet

    Millet porridge made with pumpkin is particularly common. In the Lipetsk Oblast ritual and daily meals from millet include chichi (Russian: чичи). These are millet fritters. [56] Millet is the main ingredient in bánh đa kê, a Vietnamese sweet snack.

  4. Gruel - Wikipedia

    en.wikipedia.org/wiki/Gruel

    Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a staple of the Western diet, especially for peasants.

  5. 15 Foods That Are Difficult to Eat (but Worth It) - AOL

    www.aol.com/lifestyle/food-15-foods-are...

    Some foods, like ice cream cones, don't require any special equipment to get to the good stuff, but you'd be hard-pressed to finish a whole cone without at least some very sticky fingers.

  6. NYT ‘Connections’ Hints and Answers Today, Tuesday, February 4

    www.aol.com/nyt-connections-hints-answers-today...

    If you've been having trouble with any of the connections or words in Tuesday's puzzle, you're not alone and these hints should definitely help you out. Plus, I'll reveal the answers further down ...

  7. Porridge - Wikipedia

    en.wikipedia.org/wiki/Porridge

    A porridge made from pearl millet is the staple food in Niger and surrounding regions of the Sahel. Oshifima or otjifima, a stiff pearl millet porridge, is the staple food of northern Namibia. Middle Eastern millet porridge, often seasoned with cumin and honey. Munchiro sayo, a millet porridge eaten by the Ainu, a native people of northern Japan.

  8. Mizuame - Wikipedia

    en.wikipedia.org/wiki/Mizuame

    Mizuame (水飴, literally "water candy", also known as millet jelly) is a sweetener from Japan. A clear, thick, sticky liquid, it is made by converting starch to sugars. Mizuame is added to wagashi to give them a sheen, eaten in ways similar to honey, and can be a main ingredient in sweets.

  9. AOL Mail

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    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!