I love kidneys, cooked in all sorts of ways. I can recall an amazing veal kidney, cooked in its own fat, at the Hostellerie Jérome in La Turbie, France, and served very simply. And, of course, grilled lamb's kidneys.
Do you ever serve pork kidneys at St John? Our butcher in London stocks them but says that they are too strong tasting. Is this your experience? Do you prepare kidneys for cooking by soaking them? In what? Milk? Salt water?
Edited by Jonathan Day, 20 March 2003 - 11:18 PM.