Talk:Pot liquor

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Collard liquor and pot liquor are not synonomous terms. The product and name,pot liquor or "pot likker" is the liquid formed after the greens have been boiled, in water, with the appropriate type of greens,seasonings and smoked or cured pork meat. "Pot likker" is what remains after you eat the greens and meat. You might have a type of "pot likker" after boiling various types of peas or beans with smoked or cured pork meat. These vegtables of choice would be black eyed peas, field peas with snaps, crowder peas, zipper peas, fresh and or dryed lima beans and others but normally this liquid would not be called "pot likker". Although it still would have a decent taste based on the seasonings and the meat used in the dish.

I've always known "pot liquor" to be a misspelling of the original name with two Ks. I see no reputable sources cited for "pot liquor"

-In the novel To Kill a Mockingbird, it's referred to as "pot liquor" at the end of chapter 23. --71.232.8.64 (talk) 23:27, 6 April 2009 (UTC)[reply]

Potlikker is Dutch for spatula. (The rubber kind that "licks" the bowl)

Health benefits

"Pot liquor is healthful and contains essential vitamins and minerals (including iron, Vitamin C), that help improve the immune system."

Pot likker improves the immune system? Someone should tell medical science that. I think we can lose this sentence, can't we. Flapdragon (talk) 00:43, 12 September 2008 (UTC)[reply]

And I wonder that the vitamins survive boiling. --2607:FEA8:D5DF:FEF6:7163:E39D:7C9:91BE (talk) 01:28, 5 May 2019 (UTC)[reply]

Vitamin K and Warfarin

I removed a sentence advising that people on Warfarin (Coumadin) not consume pot liquor. I believe that this advice is potentially dangerous because "Rather than avoiding vitamin K, you should maintain a consistent intake of vitamin K by maintaining a consistent diet." (Quoted from ClotCare Online) So if somebody on Warfarin has pot liquor as part of his regular diet, suddenly avoiding pot liquor could cause his vitamin K levels to become too low. Rugbyhelp (talk) 23:45, 11 January 2010 (UTC)[reply]

Pot liquor

My mother always called the leftover juice from boiling country ham "pot liquor." After storing in icebox or cold garage, the top layer of fat was removed. She used the remaining pot liquor for soups. She never made greens of any kind. We use it in our rural home for greens. Greens made with ham pieces or smoked jowl alone do not have the rich delicious flavor of greens cooked with pot liquor. Origin woul be late 19th century Maryland. Mardavetq (talk) 22:14, 25 November 2019 (UTC)[reply]