On Mon, 29 Jan 2018 17:29:16 -0700, U.S. Janet B. >
wrote:

>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

That is what chef's choice is all about.