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The Nasty Bits: Chopped Liver with Gribenes

Serious Eats Chichi Wang 24 comments

I have been waiting for years to use the expression "What am I, chopped liver?" It's my hasta la vista, if you will, the one sentence that I see myself saying with gusto in imagined social settings. Part of the attraction stems from the paucity of colloquialisms out there that make references to offal. I finally found an opportunity to use it last week, and afterward, I went home to make this chopped liver recipe to celebrate. More

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