I saw that same footage of the rail cars. That was nuts!We have had a lot of storm damage, hail ,roofs gone ,trees knocked over,flooding,big seas.Then we got a break for 2 days now its raining again. Pig liver is the base for a very traditional Italian salami ,I have a recipe somewhere.The Corsicans make a sausage called fig? a something,thats sort of part cured then grilled. Way back when I helped Italians process pigs they wrapped slices of liver in caul fat & char grilled it over vine cuttings & fruit wood. Calfs liver,cut thin ,fried in pancetta fat ,splash of red wine vinegar ,sage ,garlic,onions,cbp ,cooked just until pink in the middle was a favourite with EW1 ,I was happy to cook it for her but just couldn't get the taste. Lambs liver is an old school dish here,lambs fry & bacon. The price of a lot of those secondary cuts has gone to stupid levels here. Ox tail,cheeks,tongue. I had both pig & chicken hearts in Japan char grilled, really good. Hearts remain cheap here but only lamb & chicken hearts are easy to find. I can't do any outside cooking until I get the yard cleared & dried out.That may take a while,I had about an inch of freeboard at the back door.