Hi everyone,

There's talk of doing a chopped liver as the salad special
down at the homstead. Figure about 100 4oz salads. I said, no prob,
I'll make it as good as 2nd Ave's.

First, can anyone post or link to 2nd Ave's recipe? I know
it's been published, and, if memory serves, it doesn't use hard boiled
eggs or schmaltz. It also uses equal parts chicken & calves's livers.

I wonder if readers feel schmaltz is really important for
chopped liver, and are there are other ingredients that really make it
happen.

TIA

Andy Katz

On Wed 09 Mar 2005 08:15:03p, Andy Katz wrote in rec.food.cooking:

> Hi everyone,
>
> There's talk of doing a chopped liver as the salad special
> down at the homstead. Figure about 100 4oz salads. I said, no prob,
> I'll make it as good as 2nd Ave's.
>
> First, can anyone post or link to 2nd Ave's recipe? I know
> it's been published, and, if memory serves, it doesn't use hard boiled
> eggs or schmaltz. It also uses equal parts chicken & calves's livers.
>
> I wonder if readers feel schmaltz is really important for
> chopped liver, and are there are other ingredients that really make it
> happen.
>
> TIA
>
> Andy Katz
>

You're right, reportedly, 2nd Ave's recipe does not include hard boiled
eggs or schmaltz, but I haven't come across their recipe, only reviews.

My favorite collection is he

http://www.jewish-food.org/recipes/livindex.htm

IMHO, schmaltz is essential. <g>

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On 10 Mar 2005 04:41:21 +0100, Wayne Boatwright
> wrote:


>You're right, reportedly, 2nd Ave's recipe does not include hard boiled
>eggs or schmaltz, but I haven't come across their recipe, only reviews.
>
>My favorite collection is he
>
> http://www.jewish-food.org/recipes/livindex.htm
>
>IMHO, schmaltz is essential. <g>

Thanks for the link and comments.

I did find the 2nd Ave recipe, and I was wrong. They *do* use both
schmalt & hard boiled eggs.

So much for *my* memory....

Andy Katz

On Thu, 10 Mar 2005 04:46:29 GMT, Dog3 >
wrote:

>I've got their book, thanks to Margaret Suran... I'.. try to find it...
>Gawd, I just took the hounds out and forgot the book. I'll try to post it
>tomorrow. I can't get back upstairs. Their chopped liver is killer.

I found it.

http://tinyurl.com/4pktt

I see I was wrong about both the schmaltz and the eggs.

Andy Katz

On 10 Mar 2005 04:41:21 +0100, Wayne Boatwright
> wrote:

>On Wed 09 Mar 2005 08:15:03p, Andy Katz wrote in rec.food.cooking:
>
>> Hi everyone,
>>
>> There's talk of doing a chopped liver as the salad special
>> down at the homstead. Figure about 100 4oz salads. I said, no prob,
>> I'll make it as good as 2nd Ave's.
>>
>> First, can anyone post or link to 2nd Ave's recipe? I know
>> it's been published, and, if memory serves, it doesn't use hard boiled
>> eggs or schmaltz. It also uses equal parts chicken & calves's livers.
>>
>> I wonder if readers feel schmaltz is really important for
>> chopped liver, and are there are other ingredients that really make it
>> happen.
>>
>> TIA
>>
>> Andy Katz
>>
>
>You're right, reportedly, 2nd Ave's recipe does not include hard boiled
>eggs or schmaltz, but I haven't come across their recipe, only reviews.
>
>My favorite collection is he
>
> http://www.jewish-food.org/recipes/livindex.htm
>
>IMHO, schmaltz is essential. <g>


I have to agree with Wayne about the schmaltz.

Chicken livers (to me, they are "sweeter" and do not need deveining or
the skin removed)
Sauteed Spanish or Bermuda onion (you saute these in schmaltz and do
not drain when added to the livers)
Hard boiled eggs
S&P to taste.

Insofar as texture, there is much debate and even argument in
families. Some like a roughly chopped one, others prefer it smoother
or even smooth, like mousse.

I assume if you are making such large quantities that you will require
mechanical chopping that might tend to make it smoother. Experiment
with a few of the recipes at the link above. Many look quite good,
but you will want to find one that gives you the texture you seek.

Boron

Wayne Boatwright says:
Andy Katz wrote:

> Hi everyone,
> There's talk of doing a chopped liver as the salad special
> down at the homstead. Figure about 100 4oz salads. I said, no prob,
> I'll make it as good as 2nd Ave's.


> First, can anyone post or link to 2nd Ave's recipe? I know
> it's been published, and, if memory serves, it doesn't use hard
boiled
> eggs or schmaltz. It also uses equal parts chicken & calves's livers.



> I wonder if readers feel schmaltz is really important for
> chopped liver, and are there are other ingredients that really make
it
> happen.


> TIA


> Andy Katz


You're right, reportedly, 2nd Ave's recipe does not include hard boiled

eggs or schmaltz
D'Wayne B.


Wrong! In my copy the recipe is on page 3... contains hard eggs (lots)
and schmaltz too (but not a lot). I really don't feel like typing.

Sheldon

But yer in luck... amazon.com offers the recipe for free.

http://www.amazon.com/gp/reader/0375...01#reader-page

Wayne Boatwright says:
Andy Katz wrote:

> Hi everyone,
> There's talk of doing a chopped liver as the salad special
> down at the homstead. Figure about 100 4oz salads. I said, no prob,
> I'll make it as good as 2nd Ave's.


> First, can anyone post or link to 2nd Ave's recipe? I know
> it's been published, and, if memory serves, it doesn't use hard
boiled
> eggs or schmaltz. It also uses equal parts chicken & calves's livers.



> I wonder if readers feel schmaltz is really important for
> chopped liver, and are there are other ingredients that really make
it
> happen.


> TIA


> Andy Katz


You're right, reportedly, 2nd Ave's recipe does not include hard boiled

eggs or schmaltz
D'Wayne B.


Wrong! In my copy the recipe is on page 3... contains hard eggs (lots)
and schmaltz too (but not a lot). I really don't feel like typing.

Sheldon

But yer in luck... amazon.com offers the recipe for free.

http://www.amazon.com/gp/reader/0375...01#reader-page

Wayne Boatwright says:
Andy Katz wrote:

> Hi everyone,
> There's talk of doing a chopped liver as the salad special
> down at the homstead. Figure about 100 4oz salads. I said, no prob,
> I'll make it as good as 2nd Ave's.


> First, can anyone post or link to 2nd Ave's recipe? I know
> it's been published, and, if memory serves, it doesn't use hard
boiled
> eggs or schmaltz. It also uses equal parts chicken & calves's livers.



> I wonder if readers feel schmaltz is really important for
> chopped liver, and are there are other ingredients that really make
it
> happen.


> TIA


> Andy Katz


You're right, reportedly, 2nd Ave's recipe does not include hard boiled

eggs or schmaltz
D'Wayne B.


Wrong! In my copy the recipe is on page 3... contains hard eggs (lots)
and schmaltz too (but not a lot). I really don't feel like typing.

Sheldon

But yer in luck... amazon.com offers the recipe for free.

http://www.amazon.com/gp/reader/0375...01#reader-page

Recipe is at amazon.com

Sheldon wrote:
> Wayne Boatwright says:
> Andy Katz wrote:
>
> > Hi everyone,
> > There's talk of doing a chopped liver as the salad special
> > down at the homstead. Figure about 100 4oz salads. I said, no prob,
> > I'll make it as good as 2nd Ave's.
>
>
> > First, can anyone post or link to 2nd Ave's recipe? I know
> > it's been published, and, if memory serves, it doesn't use hard
> boiled
> > eggs or schmaltz. It also uses equal parts chicken & calves's
livers.
>
>
>
> > I wonder if readers feel schmaltz is really important for
> > chopped liver, and are there are other ingredients that really make
> it
> > happen.
>
>
> > TIA
>
>
> > Andy Katz
>
>
> You're right, reportedly, 2nd Ave's recipe does not include hard
boiled
>
> eggs or schmaltz
> D'Wayne B.
>
>
> Wrong! In my copy the recipe is on page 3... contains hard eggs
(lots)
> and schmaltz too (but not a lot). I really don't feel like typing.
>
> Sheldon
>
> But yer in luck... amazon.com offers the recipe for free.
>
>
http://www.amazon.com/gp/reader/0375...01#reader-page

Sorry for the multiple posts, Googleitis.

Sheldon

The best chopped liver is mine! I got the recipe from a Jewish neighbor who
showed me how to make it.

About 1 1/2 cups raw chicken livers
Chicken fat
2 hard boiled eggs grated medium
1 small onion grated fine
Salt, Pepper

That's it.

Cook the livers in the chicken fat; remove when cooked. You can salt and
pepper the livers while they are cooking if you desire. Start chopping the
livers and adding some grated onion then some hard boiled egg, more chopping
and keep alternating until it's all incorporated. If it gets too stiff
loosen it with the chicken fat from the fry pan. Keep alternating all of
them until you get a consistency that you like. Season to taste when
finished or as you go along.

Serve in bowl with grated hard boiled egg on top and matzo crackers on the
side. Orgasmic!

Joe
-----------------------------------------------------
"Andy Katz" > wrote in message
...
> Hi everyone,
>
> There's talk of doing a chopped liver as the salad special
> down at the homstead. Figure about 100 4oz salads. I said, no prob,
> I'll make it as good as 2nd Ave's.
>
> First, can anyone post or link to 2nd Ave's recipe? I know
> it's been published, and, if memory serves, it doesn't use hard boiled
> eggs or schmaltz. It also uses equal parts chicken & calves's livers.
>
> I wonder if readers feel schmaltz is really important for
> chopped liver, and are there are other ingredients that really make it
> happen.
>
> TIA
>
> Andy Katz

On 10 Mar 2005 08:46:47 -0800, "Sheldon" > wrote:

>Recipe is at amazon.com

ROFL!

Thanks, Sheldon.

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl