Guest guest Posted July 3, 2003 Report Share Posted July 3, 2003 My Great Aunt is in her 90s. She taught it to me this way. I'm sure she learned it from her Mother. Maybe she used to add schmaltz and stopped. She doesn't use chicken fat at all, but my Mother-in-law once told me her family used it as a spread like butter. (They both use margarine and vegetable oil now. Unfortunately, it's impossible to convince them to change again. Vegetable shortening is a lot more convenient if you keep kosher, because you can serve it with dairy or meat.) The chopped liver tastes delicious without it, but a little extra fat could only make it taste better. Every family has their own version of traditional foods, anyway. Robin BTW I think schmaltz just means fat. I have a traditional Jewish recipe book from Europe that uses a lot of duck fat + lots of other ingredients you can't get at all in America. From: " " <jc137@...> Reply- < > Subject: Re: Liver " pate " recipe Date: Wed, 2 Jul 2003 10:16:57 -0400 Chopped liver is enhanced greatly by adding schmaltz (rendered chicken fat) to the mix below. Traditional Jewish chopped liver has LOTS of fat added to it. Re: Vitamins in food. A website? Date: Mon, 30 Jun 2003 21:47:18 -0700 (PDT) , Do you or anyone else have a good liver pate recipe? My friend won't eat liver plain, but I know he would eat it in a pate that was tastey. Maybe put into a celery stick would be good. Also could you expand on the micronutrients you were thinking about? I figure the macronutrients would be mainly organ meats and other W.A.P. foods that are acceptable in the induction phase. Thanks, Jafa Idol <Idol@...> wrote: Jafa- >My boyfriend is going on the induction phase of Atkins and I am concerned >he won't be getting all of the vitamins he needs. Maybe supplementing >with a good multiple would be a good idea. Supplements can be very helpful, but it's also important to include nutrient-dense foods in the diet, and I'm sure everyone here knows what the next word coming off my keyboard will be: liver! Liver is great, but all organ meats are good for boosting nutrient density. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2003 Report Share Posted July 3, 2003 Robin- OK, now I'm curious. What's the recipe, and more importantly, what are the ingredients we can't get here? >I have a traditional Jewish recipe >book from Europe that uses a lot of duck fat + lots of other ingredients you >can't get at all in America. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2003 Report Share Posted July 3, 2003 Old Jewish Dishes by Zorica Herbst-Krausz. The only recipe I saw for liver was fried goose/duck liver with onions. The book has some very hard to get ingredients like ox-tongue (raw not cold cuts), goose neck, calf's lungs, calf's foot, goose crop, etc. Yes, I suppose if you shot and butchered a goose you could save its crop or neck. Robin From: Idol <Idol@...> Reply- Subject: Re: Schmaltz (Fat) Date: Thu, 03 Jul 2003 01:35:59 -0400 Robin- OK, now I'm curious. What's the recipe, and more importantly, what are the ingredients we can't get here? >I have a traditional Jewish recipe >book from Europe that uses a lot of duck fat + lots of other ingredients you >can't get at all in America. - _________________________________________________________________ Add photos to your e-mail with MSN 8. Get 2 months FREE*. http://join.msn.com/?page=features/featuredemail Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.