Quoting Dale Shipp to Nancy Backus <=-

I've not seen lamb kidneys in the store for years and years

I do not tend to see them in most stores around here these
days. I would not be surprised if they were at H-Mart, the
Korean Grocery store in the area.

Somebody somewhere is selling them and people are buying and eating
them. They are even more delicately textured and milder tasting
than milk fed baby veal kidneys which are milder than beef ones
which in turn are much, much nicer than the pork variety. They are
not on offer in Yellowknife but when I've come across them in
Edmonton or Ottawa they were definitely premium priced.

From the Quebec based Metro Stores website:

All About Kidneys

"Advice From My Butcher"

Whether barbecued or braised, kidneys are a tasty way to add more
protein to your diet. Veal and lamb kidneys are the most tender and
flavourful, while pork and beef kidneys are stronger in taste and
have firmer texture.

Select plump, shiny, and firm kidneys that do not smell of ammonia.
Beef, veal and pork kidneys should be surrounded by a shiny membrane
and covered with a layer of white fat.

Beef and lamb kidneys are dark brown; pork kidneys are light
reddish-brown; and veal kidneys are light brown.

As a rule, calculate 125 grams (4 oz) of kidney per portion.

Culinary tips and advice for cooking kidneys

To reduce the strong taste and aroma, soak kidneys in boiling water
for a few minutes and then drain. Alternatively, they can be soaked
in salted water and lemon juice in the refrigerator for an hour or
two. Rinse in cold water and pat dry with paper towels.

(I split them in half and soak them in salted water, then a mixture
of water and skim milk, Then when sauteeing them I sear them
briefly in oil and remove them, discarding the oil and then wiping
the pan clean. Next I finish sauteeing them a second time in
butter.-JW)

The fat and surrounding membrane of all kidneys should be removed
before cooking.

Pork and beef kidneys are best braised. Quickly saute the kidneys,
add broth and vegetables, reduce heat, cover and simmer until
tender.

Veal and lamb kidneys have the best texture and flavour - they can
be pan-fried or grilled on the barbecue.

Cook kidneys only until the center is no longer red. Avoid
overcooking which makes them chewy.

Kidneys pair particularly well with tomatoes, mushrooms, mustard,
lemon juice, cream, Madeira and Sherry.

Cooking methods for kidneys

Barbecue grilled kidneys

Preheat barbecue to medium temperature. Place the kidneys on a
double layer of oiled aluminum foil. Cook for 8 to 10 minutes,
turning once midway through the process. When cooked, let the
kidneys drain on a screen or sieve to reduce the bitterness.

Sauteed kidneys

Place the prepared kidneys in a lightly oiled hot frying pan. Cook
over high heat for 5 to 7 minutes, turning frequently.

Braised kidneys

In a lightly oiled casserole, brown the prepared kidneys over high
heat for 3 to 5 minutes. Add broth, wine, or both. Reduce heat and
cook for 30 to 40 minutes, turning once midway through cooking.

Nutritional value Kidneys are high in protein and Vitamin B (B12,
riboflavin and niacin). They are also rich in iron, phosphorus and
zinc. They have relatively little fat but are very high in
cholesterol.


Cheers

Jim


... My brain on coffee: Good bean juice taste nice make me go fast

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