I had some today, and I like it.
Not very often, maybe once or twice a year, but it's good.
I'm one of only a handful on earth, it seems, who likes liver.
No, not with a glass of Chianti.
Take it to a starving Sudanese outskirt and they'll turn it down, rather eat Sahara sand, one would guess based on the amount of frowns and squints and lips curled at the mention of liver which I’ve seen.
I’ve always liked it, even as a kid.
I had a conversation with the owner of the place where I had the dish, and asked him whether he’d have some, but no, he did the frown, squint and curling of lips. He said it was way to dry in taste for him. Funny thing is, that the way I like liver the best, is just to chop it up in small pieces and fry it in a pan, add to that fried potato.
Not very often, maybe once or twice a year, but it's good.
I'm one of only a handful on earth, it seems, who likes liver.
No, not with a glass of Chianti.
Take it to a starving Sudanese outskirt and they'll turn it down, rather eat Sahara sand, one would guess based on the amount of frowns and squints and lips curled at the mention of liver which I’ve seen.
I’ve always liked it, even as a kid.
I had a conversation with the owner of the place where I had the dish, and asked him whether he’d have some, but no, he did the frown, squint and curling of lips. He said it was way to dry in taste for him. Funny thing is, that the way I like liver the best, is just to chop it up in small pieces and fry it in a pan, add to that fried potato.
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