SC - OOP - Chocolate Bread?

[Diana L Skaggs]

Olwen the Odd wrote:
> 
> You must not be pre-soaking the kidneys.  If you don't, they are too stong a
> flavor.
> I make steak and kidney pie quite often.  It is very tender and when folks
> find out what it is, they seldom flinch.
> Olwen

Species is also a helpful consideration. Steak-and-kidney pie is often
made with ox kidneys, while I find I prefer veal or even lamb kidneys,
and they tend not to need as much in the way of soaking, especially when
fresh. Veal kidneys also are easy to trim and clean; you can snip off
each separate knob from the central core with kitchen shears, leaving
almost all fat and connective tissue behind.

Adamantius (hmmmm. sweetbread fricassee...)
- -- 
Phil & Susan Troy

troy at asan.com