Hello,

I had my first (bites of) kidney today (lamb).  My husband
cooked it deliciously with garlic and lime juice, and I gamely
nibbled away, but couldn't finish the whole thing.  Too kidney-
ish (although not as unpalatable to me as liver).  Theoretically, I
like the idea of eating organ meats, and so I'm looking for
suggestions of how to incorporate them in other meat dishes
to tone them down a little.  Or any suggestions, actually.

Thanks,
Anna
in CA

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