"Janet Baraclough" > wrote in message
...
| The message >
| from "ViLco" > contains these words:
|
| > Food Snob® wrote:
|
| > >> Agree. The danger temperature is 40 degrees, below that the food is
| > >> reasonably safe, above it all sorts of vile stuff will grow in it.
| > >> Into the
| > >> fridge, definitely.
|
| > > Kidneys are already vile. One would expect them to taste like cow
| > > ****.
|
| > Chepare cuts who once were the main diet of many people are nowadays
| > getting
| > on the menù of many top notch restaurants and many kitchen magazines. They
| > call it "recovering the traditions", some call it "selling cheap cuts at
| > expensive prices", others just buy things as kidneys, tripes, hearts and
| > lesser cuts from the front part of the animals and try at home.
| > I still have to try kidneys, but tripes and heart are dishes I love.
|
| I'd recommend you try lamb or pig kidney. Oxtail is another
| oldfashioned bit of the beast which is
| delicious.

And veal or beef marrow bones, roasted at 425 for about a half-hour.
Delicious and you can play with your food as you eat it.

pavane