Chopped liver anyone?

Donna actually spent the time and made her own latkes. We had a great Passover with Anthony and Samanatha Lamas and their two kids, David Dubou, and Ryan and Lee from Proof. The rum flowed, the wine poured, and the food was devoured. Conversation brought laughter, contemplation, and closeness. It was what a holiday should be all about.

Saturday, the first friends from Wisconsin are coming in for a visit. The four of us will be at Seviche and will absorb Anthony's warmth and culinary talents. Alas, they leave on Sunday.

I don't want to take this too far afield, but this goy would like for somebody to educate me about what oils it's Kosher to fry latkes in?

What is used traditionally? I'm assuming the corn oil is out, but what about safflower, canola oil (which I like to use for potato pancakes) or other oils?

Donna fries her latkes in vegetable oil and makes them real crisp! That is what my mother (actually our housekeeper, but she was like my mother and those of you who have gotten to know me understand) said made them latkes instead of potato pancakes. I used to eat them by the dozens with sour cream. Jewish food is so healthy! That's why so many doctors are Jewish!

Any decent Louisville deli should feature braunschweiger, as fresh as you can stand it. So what am I?

Any decent Louisville deli should feature braunschweiger, as fresh as you can stand it. So what am I?

Not a Jewish-style deli, as pork-liver sausage just doesn't cut it when we're looking for chopped chicken livers, chicken fat, and potato latkes!

My point exactly! So what am I? Chopped liver?