I'm with you. Cooked liver is a lost cause. I downed 3/4 of a pound of beef liver this morning. I cooked some onions and bacon, then dredged the liver in a mixture of coconut flour, garlic salt, and pepper. I fried it just right. Then, I made a tamari, balsamic vinegar, and wine reduction from the remnants. The stars totally aligned on this meal. It looked beautiful, smelled great, and the prep went smoothly.
Then, I took a bite.
After a while, I took my 10th bite or so.
The liver taste started to penetrate through my deluge of fried onions and bacon... even through the ridiculously concentrated dipping sauce. It really is an awful taste and texture, as you said. I think I'm done with traditionally cooked liver for good.
I remember eating pate on crackers as a kid and loving it, and I was the kind of kid who would only eat 6 or 7 things. Hell, I was that way when I was 20 just a couple of years ago. Anyway, I think I'll give pate a shot. My advice to you: quit with the cooked liver and save yourself anymore torture.