Much better
A generous friend gave me tons of time this afternoon to talk about my food future, given my ingredients on hand. I always love Real Intelligence feedback... I do solicit plenty of the Artificial kind already. A big thank you to everyone who has chimed in with advice!
On this friend's suggestion I marinated the beef liver before cooking it in a mixture of soy sauce, shaoxing, minced garlic, minced ginger, a splash of fish sauce, white vinegar, and a little chili powder. The marinade smelled delicious, I just kind of wish it wasn't coating liver, which is still not my absolute favorite taste.
I misunderstood my notes though, and poured the livers with the whole marinade into the hot pan, where the livers proceeded to... kind of boil, like a dumpling, instead of searing. Oh well. Live and learn.
I cooked some of my carrots, of which I've been "gifted" a lot, absolutely to death in butter before having the livers join them in the pan. It was great. Barely tasted them. Just the way I like it. I still tasted some liver but the tastes surrounding it were good enough to compensate.
I am excited to see what else this weird liver can do for me before it's gone.