Helpful person wrote:
>sf wrote:
>>ImStillMags wrote:
>>
>> Great idea! I've always liked the Jewish version (chopped chicken
>> livers), but I can't fake being Jewish. As many times as I've watched
>> someone else make it, I can't seem to make it taste the same when I do
>> it on my own.
>
>There are several aspects to making good chopped liver.
>Most recipes blend them almost to a paste. Instead they
>should be "chopped" in a meat grinder. This results in a
>much better (coarser) texture.

Traditionally chopped in a round wooden bowl with a mezzaluna, gives
much better control of texture... a grinder's pressure will
squish/smear the tender liver to a paste.

>In addition, use more
>boiled egg than you think necessary (also ground). The egg
>adds flavor and taste and reduced the normally overpowering
>flavor of the liver. It's also good to fry the liver in schmaltz,

Much better when drizzled with vegetale oil, lightly salted (kosher
salt), and broiled.

>Just add lots of pepper and some salt.

Use a mixture of half chicken liver and half calves liver.
Add lots of caramelized onion (in schmaltz).