....then went to see Sweeny Todd.
Thought it would be appropriate;
I thought he'd turn out to be a hero.
Boy, was I mistaken - Mike

On Sat, 29 Dec 2007 21:44:26 -0500, Michael Horowitz
> wrote:

>...then went to see Sweeny Todd.
>Thought it would be appropriate;
>I thought he'd turn out to be a hero.
>Boy, was I mistaken - Mike

My heart bleeds for you.... enough of that. How was the chopped
liver?

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Not made like I do, but it's a novelty.
I'm used to having the cooked liver, boiled egg, onions and schmaltz
ground together; I think they left out the egg and onion. - Mike

On Sat, 29 Dec 2007 19:36:57 -0800, sf wrote:

>On Sat, 29 Dec 2007 21:44:26 -0500, Michael Horowitz
> wrote:
>
>>...then went to see Sweeny Todd.
>>Thought it would be appropriate;
>>I thought he'd turn out to be a hero.
>>Boy, was I mistaken - Mike
>
>My heart bleeds for you.... enough of that. How was the chopped
>liver?

On Sun, 30 Dec 2007 07:18:00 -0500, Michael Horowitz
> wrote:

>Not made like I do, but it's a novelty.
>I'm used to having the cooked liver, boiled egg, onions and schmaltz
>ground together; I think they left out the egg and onion. - Mike


Mmmm. I love your kind of chopped liver and I'm not even Jewish -
which may explain why I couldn't replicate it even though I gave it
the old goy try.

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On Dec 29, 9:36*pm, sf wrote:
> On Sat, 29 Dec 2007 21:44:26 -0500, Michael Horowitz
>
> > wrote:
> >...then went to see Sweeny Todd.
> >Thought it would be appropriate;
> >I thought he'd turn out to be a hero.
> >Boy, was I mistaken - Mike
>
> My heart bleeds for you.... enough of that. *How was the chopped
> liver?
>
Ordinarily, I really dislike musicals, but when that comes out on DVD,
I think I'll get it from Netflix. It HAS to be better than chopped
liver

--Bryan

On Sun, 30 Dec 2007 12:31:05 -0500, margaret suran
> wrote:

>sf wrote:
>
>>
>> Mmmm. I love your kind of chopped liver and I'm not even Jewish -
>> which may explain why I couldn't replicate it even though I gave it
>> the old goy try.
>>
>
>This is a fairly traditional way to make chopped liver. However, do not
>add the extra 1/4 cup melted schmalz after mixing all the ingredients,
>unless you really need it and do NOT substitute even one drop of oil in
>this recipe.
>
>If you render the schmalz and have the griebens (Cracklings, Grammerln),
>you can chop them and add to the chopped liver or serve them with
>sauteed onions on top of each serving.
>
>The same recipe is great if you happen to have duck or goose livers.
>
>http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=66091

Thank you for the link, Margaret! It's book marked for later.


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On Sun, 30 Dec 2007 12:31:05 -0500, margaret suran
> wrote:

>sf wrote:
>
>>
>> Mmmm. I love your kind of chopped liver and I'm not even Jewish -
>> which may explain why I couldn't replicate it even though I gave it
>> the old goy try.
>>
>
>This is a fairly traditional way to make chopped liver. However, do not
>add the extra 1/4 cup melted schmalz after mixing all the ingredients,
>unless you really need it and do NOT substitute even one drop of oil in
>this recipe.
>
>If you render the schmalz and have the griebens (Cracklings, Grammerln),
>you can chop them and add to the chopped liver or serve them with
>sauteed onions on top of each serving.
>
>The same recipe is great if you happen to have duck or goose livers.
>
>http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=66091


That is pretty close to my mom's and my recipe. I don't measure
anything, but eyeball or taste.

When we were kids, we fought over the griebens.

My mother froze the fat and some skin from the chickens and when she
had what she considered to be enough, she'd render it and store it in
jars. She was always careful to wave us away from the stove when she
rendered schmalz, because she worried about it spattering.

In those days, I used to like a thin, thin spread of it on a salami
sandwich, or on a piece of matzo that was sprinkled with salt.

Boron

> If you render the schmalz and have the griebens (Cracklings, Grammerln),
> you can chop them and add to the chopped liver or serve them with
> sauteed onions on top of each serving.
>

I think the cracklings add that little bit extra. When I remember them
my chopped liver is better. I do get some odd looks at the butcher when
I ask for just chicken skin. Most times they have to ask a manager what
to do. Usually I do get them for free though. I usually keep skin on
when I cook chicken so saving that is not so much an option.

Chopped liver sounds really good about now. I found some onion/rye
bread at Trader Joe's and I bet that would be a great combo.

--
Queenie

*** Be the change you wish to see in the world ***

On Jan 1, 10:43 am, MayQueen > wrote:
> > If you render the schmalz and have the griebens (Cracklings, Grammerln),
> > you can chop them and add to the chopped liver or serve them with
> > sauteed onions on top of each serving.
>
> I think the cracklings add that little bit extra. When I remember them
> my chopped liver is better. I do get some odd looks at the butcher when
> I ask for just chicken skin. Most times they have to ask a manager what
> to do. Usually I do get them for free though. I usually keep skin on
> when I cook chicken so saving that is not so much an option.
>
Boy, I should ask the butchers at the grocery store what they do with
the leftover skins. I love chicken skins. If they'd sell them to me
for a reasonable price, that's be a real treat.
>
> --
> Queenie

--Bryan

> Boy, I should ask the butchers at the grocery store what they do with
> the leftover skins. I love chicken skins. If they'd sell them to me
> for a reasonable price, that's be a real treat.
>
> --Bryan

Got inspired to make some chopped liver today. I bought the chicken
livers and asked for skin as well. They took some off chicken breasts
and didn't charge me at all. This was at Whole Foods. I don't believe
WF has ever charged me for skin.

I think you could ask them ahead of time to save skins for you if you
were wanting a lot. I'm guessing they just throw them away.

--
Queenie

*** Be the change you wish to see in the world ***

On Tue 01 Jan 2008 08:46:29p, MayQueen told us...

>> Boy, I should ask the butchers at the grocery store what they do with
>> the leftover skins. I love chicken skins. If they'd sell them to me
>> for a reasonable price, that's be a real treat.
>>
>> --Bryan
>
> Got inspired to make some chopped liver today. I bought the chicken
> livers and asked for skin as well. They took some off chicken breasts
> and didn't charge me at all. This was at Whole Foods. I don't believe
> WF has ever charged me for skin.
>
> I think you could ask them ahead of time to save skins for you if you
> were wanting a lot. I'm guessing they just throw them away.
>

I have always bought chicken fat to put in the chopped liver, but have
never rendered my own fat from the skin. What is the technique/method for
this?

TIA

--
Wayne Boatwright

*******************************************
Date: Tuesday, 01(I)/01(I)/08(MMVIII)
Today is: New Years Day
*******************************************
Celibacy is not hereditary.
*******************************************