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? I'll second that. I've been a lifelong liver-hater; couldn't stand its taste and chalky texture. That is, until one day my aunt convinced me to eat some roasted beaver liver....that was 4 years ago and I still can't stop talking about it. >How do you stop it from being so leathery? I think most of the time liver is just overdone, and that's partly why it's so gross. Maybe it would improve if it is quickly broiled, or lightly sauteed. Good luck. Cheyenne ______________________________________________________________________ Post your ad for free now! http://personals.yahoo.ca