(no subject)

[pantryslut]

In Praise of Chopped Liver

Chopped liver is terrible for you.
Though high in protein and iron,
it has enough fat and cholesterol to kill a small army.
Even as a young child I knew that the liver, like the kidneys,
is a garbage dump for waste products,
certainly not something to be ingested.

It's not elegant like pate.
It has not gained the homey comfort level of liverwurst.
It is lumpy, gray and, well,
it doesn't smell quite right.

I managed to avoid chopped liver for the first half of my life.
And then it happened.
While my initial reaction was revulsion,
I quickly came to understand what everybody had been clamoring about.
Its flavor was exciting but its texture was comfortable.
At the same time exotic and familiar,
it was truly and undeniably delicious.
I had tasted my first chopped liver.

The components of chopped liver are mundane at best, but the union of
liver, sautéed onions and hard-boiled eggs
transcends the ordinary nature of the raw materials.

The flavor stays true to its humble ingredients
yet when they are ground together
they become haunting and rich.
It is reminiscent of the flavors of the farm
but with a depth that reaches far beyond.
Chopped liver may be peasant food but
even peasants deserve to indulge.

It transforms the plain into the sublime.


(All text found at http://www.sallys-place.com/food/single-articles/chopped_liver.htm. There's a recipe, too.)