I'd like to give liver an honest try, in spite of the fact that I've always been squeamish about it and other organ meats. Apparently I ate it as a very small child, but young enough that I don't remember. My question is two-fold:
1) What is going to be the best kind of dish for me to try? I want something that is beginner friendly enough that I don't get put off by ... whatever is off putting; but, I want the liver to be sufficiently prominent that I'll know whether or not I'll enjoy liver after eating it. What my mother likes, and is pretty much the only thing I would know to ask for, is liver and onions. Does that fit the bill or is there a better choice?
2) It seems like it might be wiser to let someone who knows what they're doing prepare it (so that if I don't like it I don't have to wonder if it was just me botching it). Anybody know a place in Milwaukee that does a good job with a liver dish?