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Old 08-08-2019, 10:33 PM   #21
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A Chinese friend told me that there is no word for "offal" in Chinese.
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Old 08-08-2019, 11:30 PM   #22
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That's interesting, TL. I guess it's just another meat to them.

I've tried just about every organ meat out there, and only one did I not like - beef kidney. My roommate in college and I were always trying just about anything, but some bad beef kidneys turned us against them. We tried something that was supposed to get rid of that urine taste and aroma, but it didn't work, suffice it to say. I still laugh when he tells the story about the smell from those, when I cooked them, being so bad that he was in the bedroom, with his head hanging out the window, to escape the smell. Even years later, when he lived around here, and we tried everything they had in the Asian market, we couldn't bring ourselves to try lamb or pork kidneys - supposedly milder than beef. Couldn't be better than the livers, so why try, we figured.
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Old 08-09-2019, 03:18 AM   #23
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I have cooked kidney. I don't remember if it was beef or pork. The fist time was a really pleasant surprise. I somehow avoided the urine smell, so I bought and cooked it again. That was an unpleasant surprise and it stank. I don't remember it being so bad that anyone needed to go get fresh air, but I never got around to cooking it again.
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Old 08-09-2019, 10:39 AM   #24
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At least I know it's not just me with the calves liver thing. To me, it didn't really even taste like liver and when I want liver, I want that livery flavor.
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Old 08-13-2019, 11:25 AM   #25
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Kidney is definitely not on my list of things to try again. I had the same experience as Dave when my roommate and I cooked kidney in graduate school. Never again.
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Old 08-14-2019, 12:45 AM   #26
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I'm a butcher's daughter but even my Dad wouldn't have anything to do with beef kidney. Lamb kidney's are another story however. He taught me to make the most wonderful dish he called "Lamb Kidney Saute" that's made with lots of butter and Sauterne wine served over noodles. I haven't made it in many years.
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Old 08-14-2019, 07:49 AM   #27
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I think I tried kidneys once and I didn't really like it. It was a textural thing for me, if I remember correctly. I also recall a time where I was at a relatives house and an aunt of mine had made something called kidney pie. When she sliced into it for serving, I almost puked just looking at it. It was one of the most unappetizing things I've ever seen.
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Old 08-14-2019, 01:37 PM   #28
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Kidneys are good in a soup, or in a pie, grounded and mixed with other meats. But to prepare it you have to boil it several times, rinse it and boil it again. Until you completely boil out the urine. it may take 3-4 or even 5 times. Then they are good.
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Old 08-14-2019, 01:47 PM   #29
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Quote:
Originally Posted by CharlieD View Post
Kidneys are good in a soup, or in a pie, grounded and mixed with other meats. But to prepare it you have to boil it several times, rinse it and boil it again. Until you completely boil out the urine. it may take 3-4 or even 5 times. Then they are good.
Good to know. I had no idea they needed to be boiled several times. I must have been really lucky the first time I cooked them. And, yes, they were delicious.
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Old 08-14-2019, 03:50 PM   #30
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Quote:
Originally Posted by CharlieD View Post
Kidneys are good in a soup, or in a pie, grounded and mixed with other meats. But to prepare it you have to boil it several times, rinse it and boil it again. Until you completely boil out the urine. it may take 3-4 or even 5 times. Then they are good.
Blech. Yeah. I'll pass

My husband used to say to me, anytime I was eating liver, "You are aware, I hope, that the liver is used to filter toxins. God only knows what's in that stuff."

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Beef liver.. I know that most people turn up their nose about eating liver and I don't expect to change any minds about that. Now that's out of the way, there are those of us who really enjoy it once in a while. I prefer calf liver and up until last night, I haven't had it in years, although it was on the menu weekly when I was a child as I was anemic and it's a great source of iron. The supermarkets used to sell it in those white tubs and they often contained poorly cut and uneven slices so you never knew what they contained. Now they offer a much better alternative...(see picture). Anyway, the trick is to not over cook it or it will be tough and have a nasty texture and flavor. Simply season it with salt and pepper, dust it with flour and quick fry it till it's perfectly pink tender. Bacon grease is best, and the sides of bacon, onion and fried potatoes make it all worthwhile. Anybody else like liver? 3 stars 1 reviews
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