Sunday, September 12, 2010

Tzom Gedaliah

Shavua tov and shanah tovah!

With less than an hour and a half left to go of the fast here in TRLEOOB* (but who’s counting…), now’s the perfect time to check out the latest Kosher Cooking Carnival here.

Special thanks to Batya for including my chopped liver post.

.צום קל ומועיל לכולם

Have an easy and meaningful fast.


*TRLEOOB=the real life equivalent of our blog


  1. I have never made chopped liver (I eat it in restaurants when it is available) as I am afraid of getting it wrong, blood-wise I mean.

  2. Ilana-Davita - That's the reason I never made it in the States. But here in Israel, pre-broiled liver is readily available, and so preparing liver (chopped or otherwise) is now very easy (especially since we're fortunate to have a small fleishig food processor).

  3. I never buy liver, but I do believe the kosher stores carry pre-broiled liver. I've hear horror stories of people who bought raw liver and did not know how to prepare it according to kosher laws. If you don't do it right, you can treif up your oven and any pan you use.

  4. Ariella - Good point. Of course, I suspect that most people (myself included!) don't really know how to kasher ANY type of meat, because nowadays, kosher butchers take care of it for us...


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