Chopped liver turns out to be not entirely to my taste.

[conuly]

It's the eggs more than the liver, actually! So my mother volunteered to take the rest to work tomorrow. Still, there are worse ways to spend $3, and now I *know*. The remaining liver can go to the cats in the morning.

Comments

[eofs.livejournal.com]

Traditionally here liver is made with bacon and onions. In Germany (or some parts, at least - I think this might be Berliner style) it's onions and apples, and I'm pretty certain this is the sole reason we have marjoram in the cupboard.

But in neither case is it chicken liver - veal, beef or lamb. I assume they're equally cheap in the US as they are over here? If so, it's still a great warming, cheap meal. (I... don't know if I like it - I really must try one of these days. But I know other people rate it and it certainly is cheap.) Chicken liver is mostly used for paté here, though I suppose I must have seen recipes for it occasionally.

Also, I never really knew what chopped liver referred to before and now I do, so I've learnt something. I guess I just thought of it as a weird American expression and didn't put much thought into what chopped liver actually was. (Other than a very literal reading of the line.)

[conuly]

Chopped liver is really an Ashkenazi Jewish recipe, isn't it? So no bacon! And in the recipes I found it ultimately becomes a pâté. I suppose it was originally chopped, but most people seem to use food processors now.

[eofs.livejournal.com]

Well, when people in England and Germany are cooking liver and bacon they're not making chopped liver. They're making liver and bacon. I was just suggesting other ways to use this incredibly cheap cut of meat, which might be more appetising than the one you've tried.

(I would have thought of chopped liver as an American expression rather than a Hebrew one because the majority of exposure to Hebrew expressions here comes through American media, making it hard to know which are which.)