How do you feel about kidneys?

[Burney]

I remember the first time I ever ate the rognons de veau au sauce moutarde. It was back in the days when I would train with L'Equipe de Voltige; at a stage in Blois I worked particularly hard one day on negative flicking and was advised by my teammates at dinner that to replace lost energy, the kidneys were more or less essential.

My life may be said to have truly started when I first tasted the rognons.

RognonVeauBeauge50.JPG

Now kidneys are a thing where I love the flavour, but struggle with the texture. The rich, uriney tang is very special indeed, but the often somewhat grainy mouth-feel troubles me.

[Sir C]

Now kidneys are a thing where I love the flavour, but struggle with the texture. The rich, uriney tang is very special indeed, but the often somewhat grainy mouth-feel troubles me.

I can't place this texture of which you speak. I rather enjoy bursting the hardened outer layer, enabling the pink mushiness within to ooze out.

[Herbert Augustus Chapman]

I can't place this texture of which you speak. I rather enjoy bursting the hardened outer layer, enabling the pink mushiness within to ooze out.

And for fuxake man, can you not even make a simple post about fúcking offal without crow-barring in a tenuous reference to your old flying exploits?

[Sir C]

And for fuxake man, can you not even make a simple post about fúcking offal without crow-barring in a tenuous reference to your old flying exploits?

Well I could, h, certainly. But I'd so hate to disappoint you...