Liver. It's very very good for you. I don't like it. However, I'm willing to try it six times to see if I can develop a taste for it. So far I've had it twice. It has a metallic taste that I'm just not sure I can get over. I'm going to try this recipe tonight. I'm also going to soak it in some milk for an hour or so. I've read that the soak will remove some of that liver taste.
In case you're wondering what the six times is all about, I'll explain. The theory is that it takes tasting a food six times for you to develop a taste for it. That's how I was with red wine. There are a lot of foods which I enjoy today that, at one time, I disliked very much. For instance, hot and sour soup. The first time I had it, I was repulsed. My friend, who is a pickier eater than me, was scarfing it down and I did not know how. Then a strange thing happened. About a month later, I got a food craving for hot and sour soup. And I loved it.
I really hope the same thing can work for liver.
For me, it's the texture of liver and not the taste of the liver. My husband LOVES liver and is always so happy when I make it for him.
ReplyDeleteI really don't care for liver - no matter how I hard I try. It's the texture. It's the thought. I do mince it and mix it with ground beef, though.
ReplyDeleteI actually like the texture of liver, but I hear a lot of people say they don't like it. I haven't actually made my recipe yet. What's that they say about the best laid plans? Anyhoo, maybe tonight? We'll see if we can make it to the store on the way home.
ReplyDeleteI'd love to hear more about mincing it and adding it to ground beef.