- Pot liquor,
sometimes spelled potlikker or pot likker, is the
liquid that is left
behind after boiling greens (collard greens,
mustard greens, turnip...
- and
often served with
pieces of ham or bacon. The
boiling water,
called potlikker, is used as broth.
Water in
which pokeweed has been
prepared contains...
-
catfish fillets, turnips,
Gullah red rice,
fresh fish
peppers Entrée:
potlikker soup, pork chops, okra,
millet Dessert:
smoked ham hocks,
sorghum mol****es...
- and has
written for
Garden & Gun and Afar. In 2017, he
published The
Potlikker Papers, a
personal history of
Southern food. John T.
received his undergraduate...
-
Restaurant News.
Retrieved November 29, 2019. Edge, John T. (2017). The
potlikker papers : a food
history of the
modern South 1955-2015. New York City:...
- ISBN 978-1-4396-5357-9.
Retrieved 2023-04-29. Edge, J.T. (2018). The
Potlikker Papers: A Food
History of the
Modern South.
Penguin Publishing Group....
- 1955-1956".
Library of Congress.
Retrieved 2022-04-26. John T. Edge, The
Potlikker Papers: A Food
History of the
Modern South (New York:
Penguin Books, 2017)...
-
being thrown away.
While many
argue that the
traditional spelling of "
potlikker" is correct, "pot liquor" has
become the
acceptable form. This was only...
- "The
Southern Foodways Alliance Shares the
Stories of the
South at the
Potlikker Film Festival".
Charleston City Paper.
Retrieved March 21, 2015. Lauderdale...
-
given by reporters, Long then
explained his
recipes for
fried oysters and
potlikker until he
yielded at 4 am. His
attempts were in vain, and the act established...
