a while back I wanted to try this recipe from top chef (Jen, in wine country)
and it called for verjus. Every gourmet and other store within 10 miles of me was tried, but I could not find verjus. A few days ago I was in a persian grocery near me and, among other things I was looking for, I saw "verjuice", also labeled "sour grape juice". Of course I bought some, and now wonder what to do with it. In particular, will it work well in Jen's chicken liver dish?