Chopped liver






















Chopped liver

ChoppedLiver.jpg
Chopped liver with egg

Course
Hors d'oeuvre
Associated national cuisine
Ashkenazi Jewish
Main ingredients
Liver



  • Cookbook: Chopped liver

  •   Media: Chopped liver

Chopped liver is a liver pâté popular in Ashkenazi Jewish cuisine. It is a common menu item in kosher delicatessens in Britain, Canada, the U.S., and South Africa.




Contents






  • 1 Preparation and serving


  • 2 Variations and alternatives


  • 3 Chopped liver as an expression


  • 4 Similar dishes


  • 5 References





Preparation and serving


It is often made by sautéing or broiling liver and onions, adding hard-boiled eggs, salt and pepper, and grinding that mixture. The liver used is generally calf, beef, or chicken. The quintessential fat used is schmaltz, but different methods and materials exist, and the exact process and ingredients may vary from chef to chef.
Shortening or oil is often substituted for the schmaltz.


Chopped liver is often served with rye bread as sandwiches.






  • Chopped liver







  • A chopped liver meal






Variations and alternatives


Chopped liver is high in protein but also high in fat and cholesterol. Thus, low fat versions of, as well as mock and vegetarian alternatives to chopped liver exist that are frequently made of a combination or base of peas, string beans, eggplant, or mushrooms.[1]Parve alternatives include the Israeli eggplant salad and vorschmack (chopped herring).



Chopped liver as an expression


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 alternative 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."[2]


The etymology of the idiom is difficult to trace, with much of spoken references in older television, comedy and cinema unavailable in text form, but one early occurrence appears in the book titled, The Curtain Never Falls,[3] by comedian Joey Adams, published in 1949.



Similar dishes



  • Foie gras

  • Liverwurst

  • Pâté



References





  1. ^ Vegetarian Chopped Liver (Pareve) http://kosherfood.about.com/od/vegetarianmaindishes/r/vegie_chopliver.htm


  2. ^ Ask the Rabbi: What Am I, Chopped Liver? at Ohr Somayach


  3. ^ The Curtain Never Falls page reference at Google Books










-

Popular posts from this blog

Bressuire

Image
Subprefecture and commune in Nouvelle-Aquitaine, France Bressuire Subprefecture and commune Chateau de Bressuire and the Eglise Notre-Dame Coat of arms Location of Bressuire Bressuire Show map of France Bressuire Show map of Nouvelle-Aquitaine Coordinates: 46°50′27″N 0°29′14″W  /  46.8408°N 0.4872°W  / 46.8408; -0.4872 Coordinates: 46°50′27″N 0°29′14″W  /  46.8408°N 0.4872°W  / 46.8408; -0.4872 Country France Region Nouvelle-Aquitaine Department Deux-Sèvres Arrondissement Bressuire Canton Bressuire Government  • Mayor .mw-parser-output .nobold{font-weight:normal} (2014–20) Jean Michel Bernier Area 1 180.59 km 2 (69.73 sq mi) Population (2014) 2 19,300  • Density 110/km 2 (280/sq mi) Time zone UTC+01:00 (CET)  • Summer (DST) UTC+02:00 (CEST) INSEE/Postal code 79049 /79300 Elevation 98–236 m (322–774 ft) (avg. 173 m or 568 ft) 1 French Land Register data, which exclude...
Read more

Vorschmack

Image
Vorschmack Ukrainian Jewish-style vorschmack served on rye bread Course Hors d'oeuvre Region or state Eastern Europe Associated national cuisine Ashkenazi Jewish, Finnish, German, Ukrainian, Polish, Russian Main ingredients Ground meat and/or fish Cookbook: Vorschmack   Media: Vorschmack Vorschmack or forshmak (Yiddish: פֿאָרשמאַק ‎, from archaic German Vorschmack , "foretaste" [1] or "appetizer" [2] ) is an originally East European dish made of salty minced fish or meat. Different variants of this dish are especially common in Ashkenazi Jewish and Finnish cuisine. Some varieties are also known in Russian and Polish cuisine. Contents 1 In Jewish cuisine 2 In Russian cuisine 3 In Polish cuisine 4 In Finnish cuisine 5 See also 6 References In Jewish cuisine According to Gil Marks, the German name points to the possible Germanic origin of this dish. [1] William Pokhlyobkin descr...
Read more

Quarantine

Image
For other uses, see Quarantine (disambiguation). Signal flag "Lima" called the "Yellow Jack" which when flown in harbor means ship is under quarantine. A simple yellow flag (also called the "Yellow Jack") had historically been used to signal quarantine (it stands for Q among signal flags), but now indicates the opposite, as a signal of a ship free of disease that requests boarding and inspection. A quarantine is used to separate and restrict the movement of people; it is 'a restraint upon the activities or communication of persons or the transport of goods designed to prevent the spread of disease or pests', for a certain period of time. [1] This is often used in connection to disease and illness, such as those who may possibly have been exposed to a communicable disease. [2] The term is often erroneously used to mean medical isolation, which is "to separate ill persons who have a communicable disease from those who are healthy...
Read more