Liveraisin Sandwich with Guest Host Chef Katusji Tanabe (1936) on Sandwiches of History

[@Dephire]

As someone that generally likes liver, this is one step closer to Barry trying the braunschweiger and onion with either mayo or mustard sandwich. :)

[@dennispeery5166]

Not opposed to liver, but when he poured that liver smoothie into the pan, I was done.

[@PgLangGang]

Bro, no one ever mentions how connected Barry is? 😂

[@englishatheart]

I mean, you mentioned it, making the first part of your statement redundant. 😛

[@deathbycocktail]

I've had pâté with raisins soaked in something (Sauterne maybe?) in France before, and this is like a more rustic version of that. Works for me! 😊

[@MsSilentsiren]

I did not expect the liver mush to cube up in the skillet

[@SandwichesofHistory]

Right? I had the same reaction. Thought it was going be a liver pancake.

[@adamazzalino5247]

Guest Host Friday is way better than Chatgp Friday.

[@tdcarl7X]

this actually mightve sold me on the hotsauce

[@kameljoe21]

The dressing reminds me of this recipe that I read yesterday that called for boiled salad dressing. It was from a Watkins cook book from the 40s 50s. First print was 38. This was a pretty high end sandwich and looks quite tasty.

[@sarahr7890]

This is quite the flex for a guest. Adore him.

[@niellahell]

terrifying sandwich

[@karert1]

You thought the Mustard was the weirdest thing about this recipe, huh? 😅

[@johndayan7126]

Great review Chef Tanabe! I love chopped liver. It was the raisins that worried me. But it seems to work! Also, there is no better plus-up for liver than hot sauce. Very best wishes for great success with your new hot sauce! 🌶🥪

[@nantwon]

sure.

[@GhostManBrandonDDpre]

I'd like to try this with chicken livers. Also, since you have butter and flour in the sauce, could you start with those ingredients, to cook the flour taste out, then add everything else while stirring?

[@JordonBeal]

Adding the butter at the end adds richness and gloss to the sauce, instead of starting with a roux.

[@LindaM2005]

That is a whole lot of trouble to go to for.....liver.

[@retiredarchitect3462]

I think it would be better and a more appetizing process to fry the liver first to whatever level of doneness you prefer, then chop it up. Other than that looks pretty darn good to me.

[@joshkerr]

Today I will be making the Liver Raisin sandwich better known as the Liver Raisin sandwich. LOL.

[@O2life]

This was a weird one! I'm into it. If I make it (unlikely, but possible? I do have a bit of liver I need to use somehow), I will go ahead and turn the liver mixture into a pâté before spreading in onto the bread.

[@mikeg66]

Was that a SPIDER in the pan!!!

[@Claytor22]

wild sandwhich would.....try it if i wasnt allergic to eggs.

[@ShopKatIndustries]

Oh, phew! I read it as "Live raisin" which I could only imagine as houseflies lol! Love dem crunchies! Cheers!

[@1revjay]

I'm a liver lover but really need a shorthand for that dressing recipe. Jeez.

[@charles3626]

Packaged hollandaise mix

[@wavyg_1]

Did I miss something? He said yo cook our the raw floyr taste...when was flour added? He said sugar, but did he mean flour?

[@karlsteffen7804]

Is he japanese or spanish? Be that is the most japanese name I've ever heard.

[@Bleppies]

He was raised in Mexico, with his mexican mother and japanese father. Pretty nice combo!

[@theofficialczex1708]

I'm not a liver fan, so I might have to skip this one.

[@CarlB_1962]

That liveraisin mixture looks… 🤢

[@femalism1715]

Nope.

[@nainethedarkcinnamonroll-ql1pj]

id love this just without the raisins

[@sheryl7837]

🤢 he’s hoping the leaf lettuce helps… that will be a stretch.