534775 Wed Jul 02 08:38:54 -0700 2008 2 15 Pennsylvania 0 3832858 Last night, I had veal kidneys at Le Bec-Fin. This dish was probably the most perfect execution I have had of veal kidneys, other than at Guy Savoy in Paris. Chef Pierre sauteed the kidneys to medium, flambeed them in cognac, and served them with a sauce made from veal demi-glace, kidney fat, and mustard. The accompaniments were mashed potatoes and lightly blanched haricot verts. The kidneys were perfectly firm in texture without being tough or rubbery. And the flavor was exquisite; it combined the lightness of veal flesh with the earthiness of liver and the unctuousness of bone marrow. The sauce provided a unifying platform for tying the kidneys together with the garnishes. Chef Pierre was so excited to have the chance to cook kidneys that he served the dish himself in the dining room. If you like offal or really want to try something very different from what is commonly available in restaurants in this country, I would strongly recommend trying out this dish. My understanding is that if you give the kitchen about 3 days' notice, they can accomodate the request (they do not regularly purchase kidneys because no one really orders them). I do have to mention that Chef Pierre does not sanitize the appearance of the kidneys by chopping them up into smaller walnut-size chunks. He also does not coat the kidneys in any type of breading. By keeping the kidneys intact, he is able to finish the kidneys at a more precise temperature and texture. However, if you are not used to eating offal, the appearance can be very off-putting. They look exactly as they do in an anatomy textbook. Wed Jul 02 08:39:00 -0700 2008 109393 Mr_Pickles 1 3834513 I am amazed you are so passionate about food in the total sense, how impressive. Wed Jul 02 16:42:14 -0700 2008 3832858 148053 mombaker247 2 3873434 sounds slammin! mister pickels, you sure know a lot about food for someone who doesn't cook!! Wed Jul 16 07:54:10 -0700 2008 3834513 205412 silverbullet69