I never liked liver until after eating some pronghorn liver when I was about 20. Liked that (it's very mild flavored), and then tried other liver and liked it too--as long as it wasn't overcooked. Finally figured out the reason I hadn't liked liver before was my grandmother had served it to me the first time, and she overcooked everything--the reason my dad liked his fried eggs crispy and toast black.

I figure the parasites add variety to the amino acids.

“Montana seems to me to be what a small boy would think Texas is like from hearing Texans.”
John Steinbeck