Like liver ?

[tnthomas]

Tom if I only learned one thing in the Army it was that if you put a little of this on ANYTHING you can eat it......you may want to get a bottle before trying to gnaw on that oil filter.
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I do like Tabasco on just about anything. Another store-bought hot sauce I like is:

 

[RadishRose]

I don't care for liver but once it was served to me cooked a bit on the medium side,which wasn't all that bad. I realized the reason I shied away from liver was because of the consistency. It always seemed dry and mealy. I think my mom overcooked it. I tried it later on when the kids were small with bacon and onions. At the end of the meal the bacon and onions were gone and the liver sat there. I never made it again.

You nailed it Ruth. When it's overdone, it's pungent and bitter. The sweet onions are there to offset that.

I used to eat breaded and fried calves liver, lightly done. No more.

I've always liked pate's; chicken, pork or goose, but no more. Especially those poor geese.

The liver, besides being rich in nutrients, is the filter for all the poisons and insecticides the animal has eaten, all concentrated into that one piece.

 

[Butterfly]

I like liver and onions, but haven't eaten it in years.