Craig Smith wrote:
> I don't find them "repulsive" in the squeamish sense; I just
> really, really dislike the taste.  I can take liver in a nice
> terrine, but when it's sautéed or cooked in other ways, it's too
> intense, too...vile.

Mmmmm, grass fed buffalo liver, lightly sautéed and served
with a sauce of its own juices with finely minced onion and
a bit of fruit wine or juice, maybe some wild rice if your
definition allows.  Served this to my husband and best
friend, both of whom profess to "hate" liver.  Didn't tell
them what it was, just cooked and served it.  They each had
two helpings.  Maybe it is the quality of the meat you've
had?
--
   Elisi Tsayonah, AniWodi, ghigau,
   St Francis River Band of Cherokee