I've never understood the use of chopped liver as a put-down either. It's wonderful - must be the schmaltz.
The schmaltz does help, yes. But it would be delicious even without it.
i used to work in a restaurant where they'd bread chicken livers and cook them up in a combination of wine and sherry. really good.
That's how my grandmother made them. Minus the breading, plus a few chopped onions. That one was a favorite for me, too!
You didn't tell us if you enjoyed the Gefilte Fish.
It was okay, but not great. Unlike the kosher Cappuccino, I'll give it a second chance.
This thread would be incomplete without the famous sentence-
"Leopold Bloom ate with relish the inner organs of beasts and fowls."
It wouldn't, would it?
I unfortunately ordered a meat platter in Frankfurt once and was appalled at what they served me. The big, fat horrible-looking sausages squirted their insides 10 feet when you poked them, and the "ham" was a greasy bone shank covered in fat. I thought I'd give the huge meatball a try but it turned out to be made entirely of liver. It was the most disappointing meal I've ever been served.
That sounds like Schlachtplatte
, and I agree it's pretty hardcore. (Did they serve Sauerkraut
and mustard with it? (Sometimes they also serve mashed potatoes.)
geeze, mame, they are supposed to squirt 10 meters into distance.
You've got that
nice sig though.
... and that one, too. And since were making compliments, nice new avatar! Who is she?
... and although a sausage sometimes is
just a sausage, I'm not sure I'll ever think about sausages in quite the same way anymore.