Everything about Chopped Liver totally explained
Chopped liver is a
spread popular in
Jewish cuisine.
It is often made by
sautéeing or broiling
liver and
onions in
schmaltz (for example, rendered
animal fat); adding
hard-boiled eggs,
salt and
pepper to the sautéed liver and onions, and grinding that mixture. However other methods and materials exist and so the exact process and ingredients may vary from chef to chef.
Chopped liver is a common menu item in
Kosher delicatessens in
Britain and
Canada. Chopped liver is often served with
rye bread as
sandwiches.
The liver used is generally
calves' liver or
chicken liver.
Shortening or
oil is often substituted for the schmaltz.
Variations
Because of the liver, 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 in popular culture
Because of its unusual taste and appearance, it's an
acquired taste and not a favorite or comfort food with everyone at the dinner table. This has given rise to the popular
Jewish-British expression "What am
I, chopped
liver?", signifying 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."
Further Information
Get more info on 'Chopped Liver'.
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