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#1
11-19-2001, 11:13 AM
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 Lamb kidneys!!!??? I just got a few #s of lamb kidneys from the lamb farmer....other than grilling them how do you fix um....English guys I expect you use them a whole lot more than us.      |
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#3
11-19-2001, 11:32 AM
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 Kidney pie? What about a kidney pie... Rachel!!!! Where are you????
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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#4
11-19-2001, 11:37 AM
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| The french version of an english classic. Remove the skin from the kidneys and slit the bulging side. open without seperating the two sides ,Put them on a skewer to keep them open.Season with S&P and brush with melted butter,dip in bread crumbs and grill. serve with lardons of bacon,boiled potatoes and watercress. Top with maitre d'hotel butter Yummy huh  cc
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#5
11-19-2001, 12:22 PM
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| I'm not thumbing through it to find it, but there's some great lines in Ulysses where Leopold Bloom is preparing kidneys for his breakfast, enjoying "the faint tang of urine rising from the pan." I think kidneys might bum me out..couldn't stop thinking about glomerulonephritis and sodium pumps. Whaddya do with them anyway, boil the p*** out of them?
__________________ It's not Dairy Queen. |
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#6
11-19-2001, 12:27 PM
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 Even Leopold Bloom visited us!  TBH, this was GREAT!
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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#7
11-19-2001, 05:59 PM
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| Thanks alot!!!! don't let me rain on your Foie Gras. Kidneys actually taste wonderful, the texture is amazing. I grilled the last set, may do a steak and kidney pie...I've got rendered lard from the last pig kill so there's an incredible flakey crust ....what else would you throw in, never had nor made one...pearl onions, what cut of steak? shrooms would be good, thyme, pepper, gravy.....a hearty potpie....I have Japanese turnips in my fridge, carrots, parsnips, rutabeggas....hmmmm |
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#8
11-19-2001, 07:30 PM
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| Thank you Quenelle....um which is the best end lamb neck? |
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#9
11-20-2001, 06:08 AM
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| When I was a kid, lamb (or veal) kidneys were a Sunday after church treat. My mother would prepare them as CapeChef suggests but actually halve them. A little butter and into the pan. After they brown up, a little white wine and reduce the sauceuntil it's just started to thicken. Serve them on buttered english muffins. Sorry TBH, I'm still cravin' 'em 
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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LAMB KIDNEYS 
