I'd like to add more liver to my diet.
What's the mildest liver out there, would it be chicken, beef, or some other?
I was thinking making pate would be a good way to make it taste better, so that I'll actually eat it. The last time I tried cooking some liver (can't remember what kind--some years ago), I threw it out it uneaten, it smelled so awful.
Anyone else out there super-sensitive to smells/tastes who has managed to make eating liver palatable. (Hint: if you love liver, your method of preparation may not work well for this situation.)