Well, the age of 104 shows liver can't be that bad. hahahaI didn't like it as child, after some cooking experiments with liver I started to like it. With lot of onions and butter it tastes good.There is a reason why liver is the prime meat for carnivores, it's practically the nutrient capacitor for the body.
I'm actually close to 40. :-D I hated it as a kid as well and onions and butter are my staple ingredients to combine. I also get a bit fancy sometimes with a red wine sauce. But butter and onion are essential to me. I got into it just looking at the micros and reading about its potential benefits for anemia for that ex. The micronutrient profile makes multivitamins look rubbish. :-D The liver absorbs so much good stuff.
Did you ever try heart? It isn't quite as nutritious as liver in absorbing vitamins and minerals but it is popular here and I actually always loved heart. It's very chewy and lean -- not tender if you favor more tender -- but I like that chewy texture and very rich in flavor.
My girlfriend likes liver but my daughter hates it, like steaks which are pink inside.I make always a little bit more than we both can eat. I mince the remaining liver with onions and beef steaks or some cooked meat to a fine Pâté and give it my daughter on bread to breakfast. She loves it but she doesn't know it's liver. I'm sure one day she will find out and she will hate me for this dark secret but healthy food is much more important for kids than for mature people.
The look of this dish isn't especially tempting unless you mince it to a mash. I know a lot of people who like Foie gras, that is fat duck or geese liver but despise pork or beef liver. I find the taste isn't so different, especially if you add to minced liver a little bit minced meat.But Foie gras is advertised in gastronomy because it's expensive while pork or cow liver is really cheap
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