I've not even considered eating liver since I won the liver-eating battle at age 8. I am now 52...and just purchased an organic beef liver that is now in my freezer. I've seen all kinds of recipes for it - but what is the best way to cook it that will (hopefully) be palatable? They also had organic beef heart available, but I figured it might be easier to try liver for my first "organ" experiment.
So, suggestions for the liver-phobic? I KNOW it is good for me, but I still remember that horrible liver/onion dish as a child with a texture that I couldn't seem to stop chewing... I am willing to give this a shot!