I’m one of the few people who detests the taste of watermelon.  Honest.  I think watermelon tastes really, really bad.  The whole melon family is off my list of eatable foods.  I’m also one of the few people who like the taste of liver.  OK, it does require ketchup, but that’s not a problem.  Liver is good eating in my book.

The Man of the House has more traditional tastes.  Watermelon good.  Liver bad.  This brings us to the great liver experiment.

My parents graciously offered us a couple of packages of liver.  I’d happily accepted not realizing that I was the only one in the household who liked liver.  I soon realized I had a problem.  Was there a way to cook liver that delivered an end product that didn’t taste like, well, liver?

I did some Internet research and found a recipe for the Absolute Best Liver and Onions.  The recipe calls for soaking the liver in milk.  This is supposed to take the liver flavor out of the liver.  I gave it a go.

The experiment worked in that there was a noticeable reduction in the distinctive liver taste.  However it wasn’t enough for the Man of the House.  His loss was my gain.  Not only did I tuck away my share of liver that night, I ate his portion for lunch the next day.