Thanks to the anons who weighed in in the earlier thread about how to prepare beef kidneys. I'm going to follow sally fallon's directions for prep and recipe for kidneys in mushroom sauce. Further advice/commentary on cooking with offal welcome here.
Kidneys pt 2
Parker Russell
Juan Lopez
no one cares about your shit blog.
Tyler Howard
Ok whats your favorite McSandwich?
Colton Fisher
Well, it truely does smell faintly of piss.
Josiah Thomas
Monitoring
fuck off back to a meme board or reddit
Aaron Jenkins
>no one cares about your shit blog.
so...this appears to be a cook-a-long thread, which is a staple and feature of Veeky Forums and has been for sometime
if this thread doesn't interest you, you could try the memefood thread or the Joe Rogan is a master chef thread...they might be more your speed
Christian Morris
>OP writes a detailed post for his thread, with useful info
>some faggot says "not your personal blog no one cares hurrr duurr"
people like you are why this site's going down the shitter.
Jace Ward
So I presume this white stuff is the tough cortex to be discarded, not the "knob of very nourishing fat" so I'll chop it up and see if the chickens will eat it. Yell if I'm wrong please
Sup
Brandon Wilson
Kidney is great, although I haven't tried beef.
Joshua Davis
Chopped and marinating in the juice of four lemons
Its my first time... What kind of kidneys do you eat, and how do you like it prepared?
William Williams
I've had cow liver and tripe. What does kidney taste like?
Thomas Fisher
wow that looks disgusting, but i really hope you enjoy your dish. i don't care for the taste of meat
t. chickenlet
Mason Wilson
I usually get lamb kidney. Just frying it with some onion, mushrooms and garlic in ample fat and high heat is good for me. It's sort of like a more meaty liver IMO, so you can probably use it in all kinds of dishes.
Adrian Carter
oops, I meant organ meat
Chase Brooks
Definitely chicken-approved.
Ok, I'll be back after a few hours of marinating.
That's what I hope to find out... lately I've become comfortable with liver, heart and marrow. Sweetbreads will be my next experiment. Never tried tripe, what's it like?
Seems iffy to me, too, but I'm hoping it turns out tasty. Even if it tastes gross I will know its good for me. BTW bacon-wrapped chicken hearts are extremely easy to eat.
Mmm, nice. What kind of fat do you prefer for cooking it? (Presumably I'll use butter/beef fat for these) The farmer I got this from raises lamb, too-- I'll have to see if lamb kidneys are available next time.
Charles Sanders
>Never tried tripe, what's it like?
Last time I had tripe was a couple of years ago in an italian stew I can't really remember what it taste like.
Matthew Roberts
The texture looks like a sponge, what's it like to chew that stuff?
Leo Watson
tripe has the texture of al dente pasta and a weak meaty flavor
Nathan Martinez
That sounds great actually, I should try it.
Adam Williams
So how did it turn out?
Ian Allen
Oh I haven't started cooking yet but will soon. Its been marinating. Now, what to have on the side? Maybe collards
Would try
Camden Hernandez
Don't have any creme fraiche/piima cream so I whisked together 1/4 c cream, 1/2 c milk and a few gobs of yogurt and put it in a warm spot. Cat is like, gimme some yogurt right meow
Isaac Mitchell
(Also starting some greens)
Justin Thomas
Brief detour from organs to start the collards with a bit of the good forest pig bacon, some ok bacon, and lamb bone stock
Isaac Russell
Monitoring.
I buy kidney and other offal whenever it's on sale but I never make anything good out of them. Just fry and share with the dogs.
Hopefully you can correct my ways user
Asher Thomas
Bacons
Jaxon Peterson
Greens bacons and broth- gonna let that simmer a while and get ready for my kidneys
Sounds pretty comfy
Robert Carter
Forgot pic
Thomas Lopez
Ok its time I'm excited I'm hungry. Got my kidneys marinated in lemon, shiitake and maitake mushrooms, stock, fake creme fraiche, dijon mustard, red wine, soft butter, and beef fat.
Like mom says, "I looove cooking with wine! Sometimes, I even put it in the food."
Dominic Taylor
Butter and beef fat sizzling, kidney bits sizzling
Cameron Myers
Looks like you may have overcrowded it
Noah Lopez
Yeah or not hot enough too
"Do not overcook-they should be pink inside. Transfer to a heated platter and keep warm in the oven."
"Pour out the browning fat." Goes against all nature to discard pan juices... would it have some disagreeable taste from the kidney juices? Tastes very acidic (lemony) but, not really objectionable
Noah Hughes
It's probably just to keep the sauce from getting too greasy.
Christopher Powell
Cooking mushrooms now. That brown stuff in the bowl is pan juices/browning fat
>keep the sauce from getting too greasy
Hm, I can see that, but might add some back in at the end. Just caught the cat trying to sneak some of my "creme fraiche" little punkass
Matthew Hall
Sauce
Luke Sanchez
All together now
Dominic Howard
Hmmm
Brody Watson
How does it taste?
Xavier Bell
The kidneys mostly taste like lemon... a bit chewy... creamy savory sauce. Different, not bad, I am sure I could improve cooking them with practice. But the lemon is a bit overpowering. I think I will seek lamb kidneys next time, maybe they will be a bit softer?
Oliver Hall
You might experiment with soaking in milk rather than lemon. Sometimes I do that with beef liver to remove some of the metallic taste, and the milk doesn't have a powerful flavor like the lemon would.
Evan Jones
Yes thanks for the tip, I will try that next time, I do like liver soaked in milk.
Also, spouse says they taste something of artichoke, with the buttery and the lemony.