Once a potlikker always a potlikker in the traditional southern style. That's your affair but, I prefur greens rather than khakis. Collard potlikker, aquaexverde, has has a sort of mystical following, but in my opinion the greens are pretty much like the stone in stone soup. It is what you cook the greens with that matters, for premium Aquapreverde.
And speaking of bone broth, which I assume is from what turkey carcass wouldnt fit in the soux vide machine. Mrs TAT is suddenly very interested in my turkey bone broth, butt likely doo to her colonoscopy prep for tomorrow.
TAT
