Well this is a fist for Free the Animal: two posts on beef liver back-to-back. But why not? The last post still has a good amount of comment enthusiasm going for it, and I’d break it down into those who love liver and have their ways of doing it—from raw to well done—those who just can’t stand it, and those in the same boat but who’d love to love liver. It’s primarily that latter group that this post is for. One thing that seems pretty clear is that many who grew up eating it—such as both my wife and I—tend…
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