I just cooked some beef kidney that I had defrosted. Sauteed in oil
butter, removed from pan, then sauteed onions and mushrroms, then
added red wine, returned kidneys to pan. I confess, Is it safe to
leave them overnight in my cool kitchen so my husband can have them
for breakfast? Yes, that's what he likes for breakfast -- what other
people eat in the evening.

On Tue, 30 Mar 2010 20:21:58 -0700 (PDT), bowler wrote:

> I just cooked some beef kidney that I had defrosted. Sauteed in oil
> butter, removed from pan, then sauteed onions and mushrroms, then
> added red wine, returned kidneys to pan. I confess, Is it safe to
> leave them overnight in my cool kitchen so my husband can have them
> for breakfast? Yes, that's what he likes for breakfast -- what other
> people eat in the evening.

my father used to make kidney stew nearly every saturday morning. he was
the only one who would eat it.

your pal,
blake

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.
--
Vilco
Don't think pink: drink rosè

"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

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.