Chopped liver

Chopped liver is a spread popular in Jewish cuisine.It is often made by sauteeing or broiling liver and onions in schmaltz; adding hard-boiled eggs, salt and pepper, and grinding that mixture. However, other methods and materials exist, and the exact process and ingredients may vary from chef to chef.Chopped liver is a common menu item in kosher delicatessens in Britain, Canada, and the U.S.A. Chopped liver is often served with rye bread as sandwiches.The liver used is generally calf, beef, or chicken. Shortening or oil is often substituted for the schmaltz.Chopped liver is high in protein but also high in fat and cholesterol. Thus, low fat, mock, and vegetarian versions of chopped liver exist that are frequently made of a combination or base of peas, string beans, eggplant, or mushrooms.

Chopped liver with egg

Since eating chopped liver may not be appreciated by everyone, the Jewish English expression "What am I, chopped liver?", signifies frustration or anger at being ignored on a social level.An alternate explanation for the etymology of the "What am I, chopped liver?" expression is that chopped liver was traditionally served as a side dish rather than a main course. The phrase, therefore may have originally meant to express a feeling of being overlooked, as a "side dish."Sammy's Restaurant 157 Chrystie Street, New York, NY 10002 (212) 673-0330[mappress mapid="237"]http://cooksns.com/?p=3156

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