Pot Liquor

[MaxMan]

IMO the best Pot Liquor is:
Black eyed pea
Green beans
Butter beans ( in includes speckled
ones)
Lime beans
Collard Greens.
Must be served with cornbread.

 

[Kevin]

There was a Netflix cooking series about Southern Soul Foods. All the contestants were African American and they talked about Pot Liquor. I’ve never heard that term anywhere else in cooking…and i have a culinary arts degree.

I do like lots of Southern Soul foods, even collard greens. They can be delicious or disgusting depending upon the cook. .

I like the history of how that food came about.

 

[any ruger]

I thought that was cleaning the pot with your tongue.

 

[Kevin]

I thought that was cleaning the pot with your tongue.

I thought that's the dog's job.

Seriously, I have always wondered where that term came from.

 

[MaxMan]

Pot Liquor is the liquid in the vegetables that they were cooked in. ( Horrible sentence structure). The veggies should be cooked with a streak of lean onions and for the green beans some brown Suger. I am not African Amered you could cook meat without frying it.ican but the family has long Southern history. I think I was a teenager before I learned you could cook meat without frying it.

 

[Bob Wright]

I believe the correct term is "pot likker." Its kind of the "sour mash" of cooking vegetables.

Bob Wright

 

[MaxMan]

I thought that's the dog's job.

Seriously, I have always wondered where that term came from.

I believe it was equating the left over veggie liquid which was goooood. With some processed corn liquid which was goooood.

 

[MaxMan]

I believe the correct term is "pot likker." Its kind of the "sour mash" of cooking vegetables.

Bob Wright

Bob I would not argue. But from what I picked up there was a tie to the alcoholic beverage common many years ago.

 

[Bob Wright]

Bob I would not argue. But from what I picked up there was a tie to the alcoholic beverage common many years ago.

Many years ago?

Bob Wright

 

[MaxMan]

I thinking not a lot is stills any more. But I could be wrong.

 

[arfmel]

“There was a Netflix cooking series about Southern Soul Foods. All the contestants were African American and they talked about Pot Liquor. I've never heard that term anywhere else in cooking…and i have a culinary arts degree.”

My Great Grand Dad Foreaker, born in 1876, always put the “pot liquor” on his biscuits or cornbread. He was a white dude who probably never heard of soul food. And thinking about it, it’s hard for me to believe I knew a man born in 1876.

 

[Bob Wright]

I thinking not a lot is stills any more. But I could be wrong.

Maybe not a lot, but still a lucrative hobby. Most backwood stills run about fifty gallons. Bringing in just over $100/gallon makes it pretty worthwhile. And not too many revenuers are willing to probe too deep into the woods to fetch them out.

Bob Wright

 

[MHtractorguy]

I thought we were talking about some good old bathtub gin.
I was about to do looking for my mash recipe.

 

[Sam Summey]

IMO the best Pot Liquor is:
Black eyed pea
Green beans
Butter beans ( in includes speckled
ones)
Lime beans
Collard Greens.
Must be served with cornbread.

My favorite is spiced turnip greens, of course with corn bread.

 

[fiasconva]

Love me some pot liquor! No. 1 would be collards, No 2. would be mustard greens, and a tie for No.3 between turnip greens and cabbage. Served so hot right out of pot so you have to start out sipping it at first. YUM!:D

 

[Ale-8(1)]

In my great-grandpaents' Missouri home, pot likker was the juice remaining in the Sunday dinner roasting pan where a big pot roast had been slowly cooked with potatoes, carrots, onions and whatever else had been handy early in the morning. This was eagerly "sopped up" with the homemade biscuits. Yum!

 

[Mike J]

I am not african-american. I don't really know anything about soul food. I have been putting collards, turnips or mustard greens over split open corn bread & letting the juice run in & eating it my whole life.
Growing up Dad worked as a mechanic. He worked on commission. If you could beat the book you could make great money but if nothing came in you didn't make squat. There were times we ate really well. There were times we lived on pinto beans & cornbread & were grateful to have them. Later on he took a Service Manager job. He didn't make more money than the mechanics but he was salaried. It was steady money.
I still like all of it. If it weren't for beans & cornbread poor people in the South would have died out hundreds of years ago.

 

[blume357]

I always thought it funny watching the black comedies on TV back in the '70's and when they would start listing the 'soul food' they were going to eat. it's what I grew up with....

There really ain't nothing like some good pot liquor to sop up the last of the corn bread.

But of course those over cooked beans had either a good hunk of fatback or at least a thick slice of bacon in the pot with them.

 

[MaxMan]

I always thought it funny watching the black comedies on TV back in the '70's and when they would start listing the 'soul food' they were going to eat. it's what I grew up with....

There really ain't nothing like some good pot liquor to sop up the last of the corn bread.

But of course those over cooked beans had either a good hunk of fatback or at least a thick slice of bacon in the pot with them.

Mom called it streak of lean

 

[MaxMan]

Maybe not a lot, but still a lucrative hobby. Most backwood stills run about fifty gallons. Bringing in just over $100/gallon makes it pretty worthwhile. And not too many revenuers are willing to probe too deep into the woods to fetch them out.

Bob Wright

Thanks for the education.

 

[WendyZXZ]

I am another one who finds it amusing the way some of the terms get tossed about. Other than foods that were native to Africa and brought from there and nowhere else practically all of what some call soul food typically is just Southern food that we grew up eating.

 

[thinckley]

I honestly thought this was similar to bathtub gin.... a little disappointed.

 

[Brant]

Peas, beans and all matter of greens. My grandmother would put these up in mason jars every year. As a little fella I got a whoopin for going into her pantry and opening the greens to drink the juice!

 

[blume357]

You know the easiest way to make moonshine is to not use a mash but just distill a case or two of beer....

And if you really want to get fancy use Heineken.... then what you end up with is "Heinie Liquor".

 

[357flattop]

I am not african-american. I don't really know anything about soul food. I have been putting collards, turnips or mustard greens over split open corn bread & letting the juice run in & eating it my whole life.
Growing up Dad worked as a mechanic. He worked on commission. If you could beat the book you could make great money but if nothing came in you didn't make squat. There were times we ate really well. There were times we lived on pinto beans & cornbread & were grateful to have them. Later on he took a Service Manager job. He didn't make more money than the mechanics but he was salaried. It was steady money.
I still like all of it. If it weren't for beans & cornbread poor people in the South would have died out hundreds of years ago.

As a kid I remember pot likker but always served with corn dodgers (a thinner round or oval form of corn bread)
Also remember pinto beans. My mom and step dad (army) were drinkers. When he got paid the first of the month we ate great for a week then the pinto beans and light (white) bread. This scenario repeated itself month after month. My sister became friends with a lady that owned a bakery behind us and she would give us whatever was not fresh enough for sale. Our only respite from the pinto beans. Thanks for the memory trip. And no I haven't eaten a pinto bean since I was old enough to be in control of my life.

 

[eveled]

When I make collard greens and ham hocks, the pot liquor turns to jello in the fridge. It’s really delicious, cold or heated.

 

[jimbo1096]

Pot likker is the juice left over from cooking veggies like pinto beans, collard greens, etc. The juice left over from making a roast is called gravy.

 

[Fox Mike]

I am another one who finds it amusing the way some of the terms get tossed about. Other than foods that were native to Africa and brought from there and nowhere else practically all of what some call soul food typically is just Southern food that we grew up eating.

I have to agree. I never heard of
'soul food' till I was probably in my 30s. What it is is just what this country boy grew up eating. About the only thing my mom didn't fix was fried okra. For some reason she never fixed that.

 

[Watertender]

Pot and liquor can make you break out in handcuffs.... Oh! I read it wrong. Pot liquor, sort of like soup stock... never mind....

 

[jimbo1096]