but the central distinction comes down to the binder (and thereby the texture): Livermush employs cooked cornmeal mush and often uses a higher ratio of liver, thereby making a coarser, more rigid ...

Livermush needs better PR, starting with its name. Despite the pinpoint accuracy, the words "liver" and "mush" are not alluring. What if we instead called it paté? Livermush is a well-made ...