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.