I just had veal kidneys at a French bistro today. It was served in a port wine sauce with mushrooms and onions. The sauce was superb -- very flavourful. But the kidneys were kind of blech. They were a bit rubbery and a bit pasty. I had ordered it because I thought the chefs would turn it into something silken or velvety. Calf's liver or chicken livers, when properly cooked, have a delicious smoothness. I thought this would be the same. Instead they tasted like the kidneys I've eaten at greasy spoons in Chinatown. Was there something not quite right or do kidneys always taste like this?
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