On Mar 31, 1:58*pm, "pavane" > wrote:
> "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.
> |
> | > >Kidneysare 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 askidneys, tripes, hearts and
> | > lesser cuts from the front part of the animals and try at home.
> | > I still have to trykidneys, 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

Well, thank you all. I knew everybody would say to put it in the cold
fridge. This did not convince my husband. Of course I always put food
in the fridge overnight. He, though, absolutely did not want his
kidneys in the fridge. I had no choice but to cook them because I'd
unwittingly defrosted them. He gets up at 5 or 6 am and i could not
get up and make them in the AM. No thank you. He wants to risk his
life or digestion and I left it up to him. It's nerve wracking. I
don't think I want to cook them again though -- it was the cutting up
that bothers me. I soaked them, etc. so they didn't smell TOO much. As
for OXTAIL this is one of the few things I make beautifully and I love
them. They are, however, expensive these days.