Text 21435, 116 rader
Skriven 2007-10-16 17:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: food & flying 299
=========================
 FT> And what better place for an Israeli Jew and a Lebanese Arab
 FT> to break bread together than a Florida restaurant which
 FT> specializes in pork chops and ribs?
 DS> Because of the way I read messages (sorted by poster) I read Hap's
 DS> reply to this message before I read your original message.   I was
 DS> really puzzled trying to figure out who "FT" was.

FT is a guy whose real name is Dov and who apparently lives
on a kibbutz someplace. The initials stand for FlyerTalk, a
BBS I participate on that has over 150,000 members and claims
to be the world's largest BBS of its kind. I am member 1887,
and that is only because I forget what my original membership
name was.

 DS> BTW, speaking of flying etc., one of the places we visited on our
 DS> coach tour of western PA at the beginning of this week was the crash
 DS> site for UA93.  We talked to a guy who was there and saw the plane
 DS> come down.  The government (National Park Service) is in the process
 DS> of building a memorial on the site, but it has not yet progressed
 DS> past the talking/planning stage.

There are issues there, because the guy who owns the property
has his ideas, and the feds have their ideas, and probably all
the surviving family have their ideas as well. There's been
acrimonious discussion on how the memorial is to be funded,
what it's to look like, whether the property owner gets anything,
all the usual stuff and many other things as well.

 DS> Our trip started out from the Pittsburgh airport on Sunday (we drove
 DS> up though -- taking less time than the flight would have taken, at
 DS> least after you take into consideration the overhead of getting on
 DS> the plane).

I am reminded that my airplane-friendly lifestyle is influenced
by the fact that I can't see at night, and commuting to concerts
in Arkansas by US Air is easier for me than commuting to Worcester
by Greyhound or even to Newburyport. For me, after a spate of
always being detained by the security guys, over the last couple
years, getting through the checkpoint and onto the aircraft has
seldom taken more than 15 minutes from check-in to finding my seat.

    In talking with folks, we remembered fondly a Jewish
 DS> restaurant (Weinstein's IIRC) in Oakland area that served really
 DS> good chopped liver pate.   One of the guys said he had tried many
 DS> times to make it as good as he got in Jewish restaurants, but without
 DS> success. 

Mmm. We can experiment on chopped liver as well.

The following is pretty much as I do it, except I omit
or use much less egg and sometimes cheat by adding a
tablespoon of sherry. I also sometimes add pepper.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chopped Liver Ii
 Categories: Chicken, Jewish, Organs
      Yield: 4 servings

      1 lb Chicken livers
      1 lg Onion
      2    Garlic cloves
      3 tb Schmaltz (chicken fat;
           -see note below)
      3    Eggs, hard-boiled

  Melt the schmaltz in a large frying pan.  Saute the onions and garlic
  in the schmaltz until the onions are tender. Add the chicken livers
  and saute until done. (Livers are done when they are no longer red or
  pink on the inside.)

  Chop the cooked livers and onions, along with the hard boiled eggs. I
  always chop by hand, using a chopper and a wooden bowl. Regardless of
  how you chop them, they should be fairly coarsely chopped. Season
  with a little salt and a little more melted schmaltz if things are
  dry.

  NOTES:

  *  Chopped liver Just like Mom used to make -- This is NOT liver
  pate; it's chopped liver.  And lots of folks who claim to hate liver
  love this stuff.

  *  Schmaltz is rendered (melted) chicken fat.  If you want to make
  your own (which I recommend), get some chicken fat (from the butcher,
  or from a chicken you fix; one chicken's fat is plenty). Put the fat
  in a frying pan on low heat. Stir the pieces of fat frequently; if
  there's lots of fat, you can drain the pan into a container to keep
  things from splattering too much. The fat will eventually melt down
  to a tough, dry blob (the griveners, which are pure poison, but I
  love 'em!), at which point you're done rendering. The liquid fat is
  the schmaltz.

  Difficulty:  easy.
  Time:  30 minutes.
  Precision:  no need to measure.

  Alan M.  Marcum
  Sun Microsystems, Mountain View, California
  sun!nescorna!marcum

  Copyright (C) 1986 USENET Community Trust

  [Alan's directions don't spell it out but the livers and eggs should
  be chopped and served separately, not mixed together. Raw chopped
  onion and the gribenes makes a nice garnish as does liberal amounts of
  freshly ground coarse black pepper. -JW]

  Posted by Jim Weller 7-27-97
  M's note 2007 - some people like the livers and eggs mixed together.

MMMMM

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