On 2019-08-23 5:03 p.m., Boron Elgar wrote:
> On Fri, 23 Aug 2019 15:49:28 -0600, graham > wrote:
>
>> On 2019-08-23 12:21 p.m., Boron Elgar wrote:
>> .
>>>>>
>>>> I have just returned from the Jewish deli with no luck. They said that
>>>> they have talked about putting it on the menu but so far, no action.
>>>
>>>
>>> Organ meats are just not as popular as they once were.
>>>
>>> Granted, I am ancient, but among those meals my mother prepared were
>>> liver (calf, beef, or chicken) tongue (either to be served cold and
>>> sliced for sandwiches, or prepared like a braised brisket), lung
>>> (cooked, then ground and mixed with other ingredients) and heart
>>> (stuffed).
>>>
>>> Hmm- she never made kidneys.
>>>
>> Funny you should mention kidneys. I went into the up-market grocery
>> nearby and they had packs of fresh lamb's kidneys. I was tempted but the
>> next few dinners are already planned.
>
> I have never cooked them, but James Joyce made them sound quite
> tempting.

It's a pity his books were not more tempting:-)
>
I almost never take photos of restaurant meals as I think it infra dig.
However, this is a dish of kidneys served in a resto in Colmar, Alsace,
4 years ago, that was superb:
https://postimg.cc/VSLwtwW8][img]https://i.postimg.cc/VSLwtwW8/Europe-2016-034.jpg

Rognons Dijonais (mustard sauce) is also delicious and I have also
cooked them Liègeoise style where you fry them briefly in butter with a
few crushed juniper berries, then flambé with gin.