The #65 is fantastic. Pure indulgence, just barely tempered with a slices of tomato.
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I’m pretty sure I had the chopped liver once and it was good, though since I can’t remember I’m not sure of that. Definitely not as good as Saul’s in Berkeley, which set the bar for me (with the exception of some homemade).
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That is high praise, I may bite the bullet and try it although these days I just can’t not order the #54.
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#65 – Hot Pastrami with Cream Cheese and Sliced Tomato
I’m a “purist” and only order pastrami or corned beef on rye with a little bit of deli mustard. Maybe I’m stubborn and missing out on the #19 but this is too much. Where does the madness end?
I have found Langer’s chopped liver to be consistently excellent.
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Curious if they use mayo in their chopped liver? Something a LOT of delis here do to cut corners.
Such a goyishe kop move, IMHO (no offense intended, I never get to use classic yiddish phrases)
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mayo in chopped liver?
no.
the best chopped liver is, of course, my mother’s which is HER mother’s, etc… Chicken livers ONLY. Onions should still have a little zip to them. don’t take them french onion soup dark. Not all of 'em, anyway. Hard boiled eggs fed straight into the meat grinder as filler/buffer.
I haven’t tried Langer’s. Them being closed on Sundays (what kind of Jewish deli closes on sunday?) has managed to sabotage more than one attempted visit.
Canter’s chopped liver is nasty.
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I’m skeptical that there’s not also schmaltz. Otherwise I don’t know what would hold it together.
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schmaltz + eggs are the way to go imo.
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AB-SO-LUTELY!!!
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mine’s pretty good too…lol
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I used to get the pastrami and chopped liver and add a sunny side up egg. Pure decadence and a tad messy. But yes, the chopped liver has always been very good and so silky smooth.
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I miss my moms and grandmas 
.
My mom had a grinder that was attached to an old stand mixer. It was from the 60s. Like an iron KitchenAid . Talk about durability and power.
She used it for chopped liver and filling for her kreplach.
But aside from the eggs and schmaltz, I remember her grind was not too fine. Personally, I’m not a fan when chopped liver is too smooth.
It’s called chopped liver, 
not puréed liver. LOL
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me either-- I like it on the coarse side with the schmaltz holding all the elements together…
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I’m a schmaltz licker.
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I’ve enjoyed pastrami with chopped liver many times, but the egg thing is unique. Where did that come from? It reminds me of the first time I ordered a burger at McDonalds in Kowloon.
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I honestly saw someone order it at the table next to me and it looks delicious and I was starving so that was how the was introduced.
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That ought to come with macaroni salad and two scoops of rice.
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