Oooo! Strip Google! You’re on! 
djm
And it tastes better than Marmite too.
Most everything tastes better than Marmite.
Deej, you win! Those are feelers, for sure.
<Whips off scrunchy & twirls it enticeingly . . . >
Well, I cheated a bit. I remember seeing a tv documentary about moles, once. But all’s fair in Strip Google. What will you start with?
djm
Does that mean you’re letting your hair down? 
djm
I have always wanted to try one of the higher grades of molasses. From what I understand blackstrap (the kind I have always had) is the dregs and the last pressing. Kind of the grappa of cane sugars. Of course, by being less pure, it is probably healthier than the purer versions, but I am still curious.
Come to think of it. I use to make steel cut oatmeal with coffee and sweeten it with molasses for breakfast every morning, I should do that when winter comes along.
Edit:
I did not know it was the same thing as [Treacle](http://en.wikipedia.org/wiki/Treacle)The darker, the better! 
It makes a delicious oatmeal bread, that’s fer sure.
Unrefined sweets are the best!
What on earth would be the attraction to making steel cut oatmeal with coffee??? 
You’d NEED to sweeten it with something . . . shoot, just toss it out and suck on the molasses straight! Lord help us!
OK, that’s more than I can take; I’m putting my hair back up again.
djm
I don’t know about molasses, but I like Rum, which I discovered today uses molasses for an ingredient, which is weird, because I never really tasted anything sweet in it, but then understandable, since most of the old rums were brewed in the Carribean, namely British colonies, where the natives were reduced to sugarcane farmers.