Tonight, I cooked kidneys for the first time, and it was surprising at every turn.

Surprise number one: the little guys actually DO look like kidney beans. It's uncanny.

Surprise number two: raw kidneys are jiggly and yielding, a little like a resilient jello.

Surprise number three: There are little white connective tissues all throughout the organ that are a complete pain to remove (and re-reading all my recipes, it looks like it was unnecessary anyways.)

Surprise number four: These things are amazingly delicious! Dredged in flour and sautéed in olive oil with garlic and shallots, the chopped kidney pieces were like crisp little pillows of heaven. I can't think of another meat that is so light and smooth in texture. It was very mild, which is not what I expected from kidney, as it has the reputation of having a strong flavor. If I had to pin it down, I would say it tasted of young lamb with a touch of liver and bacon.

Gee, what a coincidence that they call kidney beans, kidney beans! ; p lol

and . . . how do you have the time to do this!?!

It didn't take any longer than anything else I could have cooked!

No, no they kidney beans look like kidneys, not the reverse.

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