Disagree here STurgis. I hate almost anything made with liver, including foia- gras. Its been described as a vile "meat butter" by folks who agree with me. Many of my colleagues (who also hate liver) describe the taste and texture of fried or sauteed beef liver as " Like eating slices of dirt", and I always default to that description.
I dont think that, to a true liver hater there is any way to "properly prepare and serve liver"
It all goes to our genetics makeup and the food pleasure center of the brain, the papillae to the thalamus to the nucleus accumbens
Genetic induced sensitivity to certain tastes hqve all been identified and attempts to explain their significance hqve ll gone to an old chestnut that ,"WE CAN TASTE AND NEGATIVELY REACT TO CERTAIN FLAVORS BECAUSE OF SOME PALEO HISTORICAL SENSITIVITY TO POISONS".
I dont really accept that because how is a fear of poisons passed on to some degree of accumulation.However, e recognize the genetic association with some ferruginous chemical in liver that some love nd others hate.
I always get this same argument about eating wild venison. "You dont like it because you havent had it prepared right"
Well, Ive had farm raised and "gently killed" venison prepared in a four star restaurant and it still left this gaggy taste in my mouth.
Iguess Im one of the many whove been endowed with this "meat alarm" in my taste centers and Ill probably never need to enjoy liver (without being tied down and force fed)