That is how I discovered I like liver and onions as a child. As a normal kid, I assumed that I hated liver; and as a spoiled child I was never forced to eat it. 
Then one day my mother was preparing a small portion just for herself while preparing a different meal for the rest if us and it just smelled sooooo good. I begged for a sample and she swore I would hate it and gave me just one small bite at first. My poor Mom ended up with only half her dinner that night and started preparing two portions on the rare occasions she cooked it.
I had it for my evening meal tonight.
I’ve dissected too many autopsy livers to want to eat liver*. I like onions, though.
*I did not partake of haggis while visiting Scotland, probably for related reasons.
Oh dear. Now I have to try that.
This. Absolutely. With bacon is even better (with bacon is even better in almost any dish), but calves’ liver and onions, or chicken livers and onions, when properly prepared is scrumptious!
Alas, my regular lunchmate detests the stuff, and out of courtesy to her I never order it even when I know the restaurant does a marvelous job with it. 
She doesn’t have to eat it.
Yep…I’ll have to wait 'til my sweetie is gone for a day or two, cause right now the apartment STILL smells of carne asada <not a complaint> and we made that yesterday. I would drive him out of the place completely if I made liver and onions with him here. 
Too bad one can’t rent a place to cook for a day as easily as one can rent a place to sleep.
No kidding. At least the dark meat has some flavor to it, but try to find that in any restaurant dish.
At Thanksgiving several of us want the dark meat and there’s just barely enough to go around.
But she has to look at it and smell it. When it’s on the menu and I note it, she’ll say go ahead, but I know it’s offputting to her. I’d rather be considerate of a friend than be selfish – and anyway, the one or two restaurants around here that offer it have lots of other dishes I love.
When I was a kid, you could buy baby beef liver, which was even more mild than calf’s liver.
What does pig’s liver taste like? I’ve never seen it in the supermarket.
(Hannibal Lector) I like liver with fava beans and a nice Chianti(/Hannibal Lector)
My mother made liver and onions about twice a month when I was a kid. She told me later that each time she half-expected me to say, “Wait; this is liver? And I like it? No, that’s not right! Kids are supposed to hate the stuff! My friends must never know about this or I will lose all credibility!”
My ex used to cook it in sherry. Mmmm1
My mother loved liver and onions and it was served fairly regularly when I was a kid. Less so as we got older. She loved to order it at restaurants–she got to eat it without hearing complaints and it didn’t smell up the house while it was cooking. I don’t think she knew about soaking it in milk, though.
Wait. Does that mean that you have an “onion” organ? What does it do?
I also like liver and onions.
Well, it can play Seven Gypsies on Yon Hill for one thing.
I’m reminded of ad that used to run on the radio (don’t remember what for though, I just remember the lead-in ). Anyway, it starts with a backwoods-sounding old couple just sitting down to dinner:
Husband: Whut, this again?
Wife: "Whut’s the matter, pa? Don’t you like liver and onions no more?
Husband: Yeah…together! Not liver one night and onions the next." 
Aren’t calves and baby beefs the same thing?
When I was a kid in England my mother would always use lamb’s liver and I remember her telling me beef liver is not so good, but beef is usually all that is available in the U.S.A. and I have found it quite acceptable. I think I have had pig’s liver at some time in my life; I do not recall it being all that different.
On the other hand, every food seems to be covered with pepper. Black pepper, white pepper, red pepper, sometimes all three at once. Even cookies have black pepper in them, sometimes!
I really don’t care for the taste or texture of liver, and I can’t cook it to save my life. However, my husband adores liver and onions, and if we’re at a restaurant that serves it, I always point it out to him. I don’t care for the smell of it, but he enjoys that dish so much that I’m willing to try to ignore it.
Same thing with shrimp, I don’t like the smell or taste of it, but I will point out shrimp dishes to him. My local supermarket will steam all sorts of shellfish for free, so if I want to get him a special treat, I have them steam some snow crab or shrimp for him. Snow crab is his favorite crab, he says that king crab is entirely too bristly.
Can’t abide it … when I was pregnant, my roomie of the time insisted on cooking it at least once a week, and I was having nausea issues, it took me almost 10 years before I could fry up onion without wanting to vomit. I still cant abide calves liver stench while cooking. I can barely tolerate the smell of cooking liver in any form. Oddly enough until this current batch of medication that changes my tastebuds horribly, I could eat liverwurst sandwiches… but now I cant, as everything seems to get a strange metallic undertaste to it
If I was on death row, this would be my last meal! My local lunch place call me when they’ve got liver on the menu. There’s an all night food place in town where they sell $2.00 worth of liver in a piece of tinfoil at 4am, it’s roasted on charcoal - I live in heaven!