Please don't expect to do this with beef kidneys, which are huge, tough and smelly. Lamb kidneys are choice - tender, tasty and just the right size. They may be an acquired taste...but I had them as a child, and regularly made steak and kidney pie for my Irish husband. It may be hard to find a cheap local source. We raised sheep, and since most of our lamb customers did not want any of the organ meats, we had them all for us!

My husband (who is English) and I adore kidney.  We raise sheep and eating the kidney (and attending suet and adrenal glands high in vitamin C) is always a treat.  We just pan fry them in a little butter and use them as a side dish with our eggs.  Remember to cut out the stringy white membrane 'cause it's tough.  YUM!

I have a kidney in my freezer from the *last steer* -- the one before the current one. After eating the sweetbreads I lost my nerve. Perhaps I'll take this recipe as an inspiration.

Liver anyone? Here's a video on flash-cooked liver:

www.rebuild-from-depression.com/.../moms_liver_recipe.html

(this I know I can eat if it's prepared "just so")

According to Health Excel the company of Bill Willcott who wrote the book "The Metabolic Typing Diet", onions are not good for protein types.  Would be better to sub with another veggie

I've never met a kidney I did'nt like, except boarding school ones, they were vile, I do not what the cooks did to them apart from overcooking on high heat.

If the odour/flavour is "different" try soaking them in acidulated water (lemon juice/vinegar) half hour/o'night.

Being a peasant I am lucky enough to kill, or have killed my own free range grass fed animals.

I have to admit I have not noticed much difference in taste and texture between supermarket kidneys and our home grown ones, but then again, we usually use kidneys in "steak and kidney stews/pies/puds".

The one organ meat I have noticed a HUGE difference in is liver.  Supermarket stuff is BITTER.  Our own, especially sheep, is almost sweet.

Those of us who have to rely on supermarkets for our food nowadays have to forgo the pleasures of eating organ meats such as kidnew, liver, tongue, brains, udder and tripe because these have to be absolutely fresh to be palatable.

I think the problem with "smelly kidney" is its freshness or lack thereof. If you can get it straight from the butcher, within a day or so of slaughter, drop it in the pan right away, then it's DELICIOUS !

Lamb kidneys are so tasty.

Have you ever noticed that America is one of the few countries where people don't really like organ meat that much?  

I'll have to try steak and kidney when I go to England.  I'll eat raw meat but for some reason I'm not ready to eat organ meats cooked by myself.  

I love to watch Luci cook.