Marilyn:

> How do you stop it [liver] from tasting, even smelling so terrible!! Yuck! I
can
> smell it a mile away and I totally despise it.

My problem is the opposite, but exactly the same. I can smell it from a mile
away, but it smells like chocolate mousse--my mouth waters in anticipation
(though I don't remember eating such a food). Tastes (raw) like fermented
licorice in a sand/vinegar sauce. Occasionally I swallow a bite or two, but
mostly not.

(I am talking about prime grassfed homegrown lamb/sheep liver, freshly
slaughtered or aged, though the same thing happens with grassfed beef liver,
from the local grocers, with the addition of an old blood flavor)

> And, even worse (if that's
> possible) the mere thought of eating brains makes me want to retch.

Brains are probably the most mild organ meat. They taste (raw) like tender
aged halibut with the flavor of the mildest butter. Eventually they become
insipid (for me). Even "lighter" than thyroid or pancreas, brains are
probably the ultimate gourmet food. Like, the blandest white fish, they must
take on the cooked accessory flavors well. I'd guess.

FWIW, the only exstasy-type experience I have had with organ meats is the
bit of sludge that usually sticks to the rib cage (in our sheep at least)
just above the kidneys (always taste like piss), probably the adrenal
glands. It is a strongly-flavored fat that remind one (me) of the greasy
bits left after a Milwaukee fish-fry has been eaten. Always a favorite. ;)
Also, that is my impression of air-dried fish eggs, so it might just be me.
;)

Cheers,
Kirt