Guest guest Posted March 24, 2002 Report Share Posted March 24, 2002 does no one here eat kidneys ! cmon > I just bought some organic kidneys from butcher (lamb ) > .60c each. > are these good. > what shoudl I do with them now lol. > Eat them raw? is this the best way Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2002 Report Share Posted March 24, 2002 Dr. Byrnes has a kidney recipe on his web site (http://www.powerhealth.net). It uses beef kidneys but it might work with lamb. I've had both beef and lamb kidneys, and I had them fried (or maybe it's called sauteed, I don't know) with some spices and salt. I've had them with a veggy salad or some grains. I liked them. I've never had them raw, but I only recently started to add rare meat to my diet. Roman > > I just bought some organic kidneys from butcher (lamb ) > > .60c each. > > are these good. > > what shoudl I do with them now lol. > > Eat them raw? is this the best way Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2002 Report Share Posted March 24, 2002 Thanks R_rom > > does no one here eat kidneys ! > > cmon > > > > > > > > > > --- In @y..., " yogabud " <anthony_byron@m...> wrote: > > > I just bought some organic kidneys from butcher (lamb ) > > > .60c each. > > > are these good. > > > what shoudl I do with them now lol. > > > Eat them raw? is this the best way Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2002 Report Share Posted March 24, 2002 >I just bought some organic kidneys from butcher (lamb ) >.60c each. >are these good. >what shoudl I do with them now lol. >Eat them raw? is this the best way Coincidentally, I just prepared and ate my first kidneys last night. (Well, not my first -- as I ate them, I gradually realized that the taste was very familiar, and I'd had them as a little kid.) I used the kidneys in wine sauce recipe in NT. Probably they're healthiest raw, but I wasn't ready for that! I'm not sure I'm ready to eat any more, either, though I did realize they're familiar. They have a _VERY_ strong taste. Stronger than liver, I think, and different. To be honest, they sort of tasted like you'd expect them to taste, given their function in the body... But they are supposed to be healthy, and I did try to capitalize on their familiarity, so maybe I'll eat some more and try to accustom myself to them. It's the sort of thing that's a lot easier to tolerate or even like if you've grown up eating them, though. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2002 Report Share Posted March 25, 2002 > I'm not sure I'm ready to eat any more, > either, though I did realize they're familiar. They have a _VERY_ > strong taste. Stronger than liver, I think, and different. They *are* a strong flavor. British steak and kidney pie is delicious, however. Thick brown gravy with roast beef and sliced kidneys....mmmm, mmmm. I know you're low carbing, so you might want to try something more like a steak and kidney casserole... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2002 Report Share Posted March 25, 2002 > >I just bought some organic kidneys from butcher (lamb ) >>.60c each. >>are these good. >>what shoudl I do with them now lol. >>Eat them raw? is this the best way > >Coincidentally, I just prepared and ate my first kidneys last >night. (Well, not my first -- as I ate them, I gradually realized that the >taste was very familiar, and I'd had them as a little kid.) > >I used the kidneys in wine sauce recipe in NT. Probably they're healthiest >raw, but I wasn't ready for that! I'm not sure I'm ready to eat any more, >either, though I did realize they're familiar. They have a _VERY_ strong >taste. Stronger than liver, I think, and different. To be honest, they >sort of tasted like you'd expect them to taste, given their function in the >body... But they are supposed to be healthy, and I did try to capitalize >on their familiarity, so maybe I'll eat some more and try to accustom >myself to them. It's the sort of thing that's a lot easier to tolerate or >even like if you've grown up eating them, though. Cleaning the kidneys well is the most important thing. After that, they benefit from the right saucing. _Mrs. Chiang's Szechuan Cookbook_ by Ellen Schrecker has a lovely recipe for cold kidneys in sesame paste, with garlic, ginger etc., which should be fine for us (but be careful about the sesame paste...very easy for Chinese roast sesame paste to be rancid. Tahini or even peanut butter will also work) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2002 Report Share Posted March 25, 2002 - >Cleaning the kidneys well is the most important thing. Can you be a little more clear on that? The kidneys I got (from Grassland Beef) didn't have any membranes or surface fat that I could see. They had lumps of fat in the center, but the flesh resembled the texture of chicken liver. I rinsed them, cut them into walnut-sized pieces and marinated the pieces in lemon juice. Was there some other step I should've taken? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2004 Report Share Posted January 4, 2004 My Italian mother says that her Italian grandmother used to cook kidneys (from what animal, I do not know) and that they didn't smell good when they were cooking. Maybe she didn't soak them (or long enough or well enough) or maybe they just smell a little anyway? Kathy Quote Link to comment Share on other sites More sharing options...
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