I agree. This is very similar to how it was made growing up. My mother hasn’t made it in years and too elderly to do so. The few times I’ve made it I’ve used a food processor. It’s still tasty but not the texture and method I grew up on. I’m going to shop for a hand chopper and replicate this.I prefer mine on a lightly toasted egg bagel over the pumpernickel.
My mum was a holocaust survivor born in Berlin. This is EXACTLY how she made chopped liver which to me is way better than all the strange pates out there but that's just me and here's to pumpernickel!
Please know the way Joan is cooking the livers (raw in the pan) is really not right at all. My Mom cooked livers in the pan like Joan did, but it's not correct - you MUST get the broiled livers, otherwise it isn't kosher. Fine if you are are not Jewish, but terrible for the neshamah (the soul) to be eating delicious tasting food that happens to also be treif (not kosher). Do as she suggests at the beginning and use broiled livers (which I wish she had have followed through for the recipe).
you'c have to try real hard to make something as unhealthy to eat in any meaningful quatity THE ONLY THING THAT GIVES ANY REAL FLAVOR IS THE SAUTEED ONION, AND YOU DON'T NEED ALL THE GREASE TO TASTE AS GOOD. A BAKED POTATO SMOTHERED IN SAUTEED ONION IS JUST AS TASTY, BUT WILL INCREASE YOUR LIFE SPAN BY 25 YEARS
