butterscotchblastoff

Kick start your day with a good breakfast

Around the World on a Loaf of Bread–Day Five

on January 27, 2014

After this whirlwind trip, I’m coming back home to chopped liver. What can I say? It’s so right! So humble, so ubiquitous that it’s made its way into a classic NY retort, “And what am I? Chopped liv-ah?”

DSC02000

The New York Times columnist and ex-restaurant reviewer Sam Sifton wormed a recipe for chicken liver pâté out of a line cook at a Red Hook, Brooklyn tavern he likes called Fort Defiance: it’s cheap, fast, and absolutely delicious.

fort defiance

This line cook’s talented. The meek shall inherit the tocque.

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