On Sun, 28 Jan 2018 14:57:36 -0700, U.S. Janet B. >
wrote:

>On Sun, 28 Jan 2018 16:52:05 -0500, Boron Elgar
> wrote:
>
>>On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B. >
>>wrote:
>>
>>>
>>>I'm kinda bored and am thinking I might try something different in my
>>>egg salad. I've made my honey rye flake bread today and egg salad
>>>sandwiches is on the menu. What goes into your egg salad?
>>>Janet US
>>
>>Egg, mayo, S&P. I never get exotic with egg salad, although I have
>>been known to layer an ES sandwich with a slice or 3 of bacon.
>>
>>I used a lot of eggs this weekend, both raw in recipes and hardboiled
>>for other things.
>>
>>I made brioche and some pecan sticky buns.
>>
>>Then I made some chicken liver pate (ok - chopped liver) and used duck
>>fat to saute the onions and livers. Sliced up a bit of brioche and
>>spread it with the pate. Heavenly.
>
>I've been wanting to do chicken liver pate for some time now. I've
>misplaced my favorite recipe so I guess I just go for it.
>I just don't do much in the way of sweet yeast things. Probably the
>last thing I did years ago was elephant ears.
>Worse comes to worse I'll do the plain egg salad. It really needs
>some crunch or something, don't you think?
>Janet US


Oh, the liver - saute onions, saute livers, add a hard boiled egg or
two, and run the food processor until you get the texture you like.
Salt is the only seasoning I use.

Keep in mind my target in taste and texture is old-fashioned, Jewish
style chopped liver. There are a lot fancier options out there that
might be more appealing to you. To me, it is comfort food.