On Mon, 29 Jan 2018 19:15:27 -0500, Boron Elgar
> wrote:

>On Mon, 29 Jan 2018 16:37:01 -0700, U.S. Janet B. >
>wrote:
>
>>On Mon, 29 Jan 2018 18:18:35 -0500, Boron Elgar
> wrote:
>>
>>>On Mon, 29 Jan 2018 14:26:42 -0700, U.S. Janet B. >
>>>wrote:
>>>
>>>>On Mon, 29 Jan 2018 15:48:23 -0500, Boron >
>>>>wrote:
>>>>
>>>>>On Mon, 29 Jan 2018 10:42:13 -0700, U.S. Janet B. >
>>>>>wrote:
>>>>>
>>>>>>On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
>>>>>>wrote:
>>>>>>snip
>>>>>>>
>>>>>>>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.
>>>>>>
>>>>>>there was something else in my fav recipe. I just can't remember what
>>>>>>it was. I hadn't made it in years and years because I was working.
>>>>>>I'll keep looking. It was some other little flavor component.
>>>>>>Janet US
>>>>>
>>>>>Sherry, sometimes.
>>>>
>>>>ahhhhh. By Jove, I think you've got it!
>>>>Janet US
>>>
>>>
>>>NYT says sherry AND brandy, so Graham pegged it, too.
>>>
>>>https://cooking.nytimes.com/recipes/...ken-liver-pate
>>>
>>>Their recipe is a much more complex set of flavors.
>>
>>I didn't subscribe so I can't view it :-{
>>Janet US
>
>
>This one is similar, you can get into it easily, and the accompanying
>article is as interesting as the recipe.
>
>https://www.theguardian.com/lifeands...ken-liver-pate

thank you for taking the trouble to find that for me. I have copied
the recipe. However, the ginger made my head rear back in disbelief!
;-)
Janet US