“Pot Likker” Not “Pot Liquor”

I am a proud “Southerner.” Here in the Boston Mountains we speak “Southern Speak.” Many people who do not live here accuse us of speaking “lazily.” We are not lazy. This is our proud native dialect. We are smart. Speaking “Southern” saves time, conserves energy [that’s being “green”], and is very entertaining to outsiders. We sometimes combine up to two or three words into one. That is being smart, not stupid. The time we save allows us more time for our precious endeavors, like fishin’, huntin’, fiddlin’, gardenin’, quiltin’, eatin’, lovin’, moonshinin’, etc. People who are “not from around here” need to show some respect and learn from our example.

That being said, I recently read an article about mustard greens. Mustard greens are one of the many foods classified as “super foods.” Down here in the South, putting on a feed without a “mess o’ greens” is a crime punishable by death. In the article they mentioned how nutritious the “pot liquor” was that accompanies the greens. Well, they must not be from the South. I am glad that somehow they were aware of the fact that the greens and the broth are equally as flavorful and nutritious, but they spelled “pot likker” incorrectly. Please be informed. The broth, from a “mess o’ greens” down here in the South, is spelled “pot likker.” Back to what I said before, this is a prime example of “Southern Speak.” When you speak these two words they become one word. “Potlikker.”

"Mess O' Greens"

"Mess O' Greens"

 

 

 

And they call us dumb, “go figger”

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About Boston Mountain Chef

Food is my passion. Every day is a fresh new recipe waiting to be savored!
This entry was posted in Flora and Fauna, Medicinal Vegetable. Bookmark the permalink.

2 Responses to “Pot Likker” Not “Pot Liquor”

  1. John says:

    In an article on Senate debates on food that ran on this page Feb. 10, mention was made of a 1935 filibuster in which Huey Long lectured his colleagues on the merits of potlikker. Due to an unfortunate consultation with a dictionary, that great Southern delicacy was referred to as ”pot liquor,” prompting the following communication from a regional authority on the subject: Dear Sir:

    I always thought The New York Times knew everything, but obviously your editor knows as little about spelling as he or she does about Appalachian cooking and soul food.

    Only a culinarily-illiterate damnyankee (one word) who can’t tell the difference between beans and greens would call the liquid left in the pot after cooking greens ”pot liquor” (two words) instead of ”potlikker” (one word) as yours did. And don’t cite Webster as a defense because he didn’t know any better either.” Sincerely, ZELL MILLER Lieutenant Governor State of Georgia

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