Comments on: Steak and Kidney Pie http://www.houseboateats.com/2009/10/steak-and-kidney-pie.html Life and thyme in a small floating kitchen Thu, 09 Sep 2010 12:47:36 -0700 hourly 1 http://wordpress.org/?v=3.0.1 By: Brett Warner http://www.houseboateats.com/2009/10/steak-and-kidney-pie.html/comment-page-1#comment-700 Brett Warner Tue, 30 Mar 2010 03:10:39 +0000 http://houseboateats.info/?p=33#comment-700 Thanks for the Recipes! I'm just learning how to cook and really enjoy trying new things. Thanks for the Recipes! I’m just learning how to cook and really enjoy trying new things.

]]> By: Elisabeth Price http://www.houseboateats.com/2009/10/steak-and-kidney-pie.html/comment-page-1#comment-648 Elisabeth Price Mon, 15 Feb 2010 01:35:22 +0000 http://houseboateats.info/?p=33#comment-648 I've been making steak and kidney pie and pudding all my life, and I do appreciate the idea of putting in oysters. Meanwhile, I 'v e been using the oyster sauce, or one could use Vietnemese or Thai fish sauce. If you hate kidneys or your American friends just hate the idea, you can substitute mushrooms. I recommend the Chinese King mushrooms because they are good and solid and will take braising for a couple of hours without breaking up any further than you slice them. Your recipe here is good and doesn't require anything you have to look hard for in the US. Incidentally, I've found that soaking kidneys in water for half an hour is just about as good as milk, but the people I knew in England just stuck them right in there! Awesome blog. Bravo! I’ve been making steak and kidney pie and pudding all my life, and I do appreciate the idea of putting in oysters. Meanwhile, I ‘v e been using the oyster sauce, or one could use Vietnemese or Thai fish sauce. If you hate kidneys or your American friends just hate the idea, you can substitute mushrooms. I recommend the Chinese King mushrooms because they are good and solid and will take braising for a couple of hours without breaking up any further than you slice them. Your recipe here is good and doesn’t require anything you have to look hard for in the US. Incidentally, I’ve found that soaking kidneys in water for half an hour is just about as good as milk, but the people I knew in England just stuck them right in there! Awesome blog. Bravo!

]]> By: J Taylor http://www.houseboateats.com/2009/10/steak-and-kidney-pie.html/comment-page-1#comment-459 J Taylor Fri, 18 Dec 2009 14:12:46 +0000 http://houseboateats.info/?p=33#comment-459 Mr Emery, whilst lard or beef dripping is more traditional, in a rich pie such as this it would make no difference to the finished product to use olive oil and for those that are health conscious it is healthier. It is also a similar price (providing you don't use extra virgin oil). The important thing is to use an oil that will get to a high enough temperature to properly caramelize the meat and produce the <a href="http://en.wikipedia.org/wiki/Maillard_reaction" rel="nofollow">Maillard reaction</a>. The mushrooms, I agree about. Again it doesn't really matter, but portobellos tend to get leathery when stewed and the delicate black gills flake off anyway. The other two points I disagree on. There is a very long tradition of using ales in English fare as it "beefs" up the flavour and the alcohol will help to tenderise the meat. There is an even longer tradition of using oysters in pies. At one time most pubs in England sold Guinness and oysters together as a post work staple for the working man. The salty meaty oyster adds the all important umami flavour to the pie that makes all the difference. Oysters used to be cheap ubiquitous fare and I would recommend ditching the oyster sauce and using whole fresh oyster instead :-) Mr Emery, whilst lard or beef dripping is more traditional, in a rich pie such as this it would make no difference to the finished product to use olive oil and for those that are health conscious it is healthier. It is also a similar price (providing you don’t use extra virgin oil). The important thing is to use an oil that will get to a high enough temperature to properly caramelize the meat and produce the Maillard reaction. The mushrooms, I agree about. Again it doesn’t really matter, but portobellos tend to get leathery when stewed and the delicate black gills flake off anyway. The other two points I disagree on. There is a very long tradition of using ales in English fare as it “beefs” up the flavour and the alcohol will help to tenderise the meat. There is an even longer tradition of using oysters in pies. At one time most pubs in England sold Guinness and oysters together as a post work staple for the working man. The salty meaty oyster adds the all important umami flavour to the pie that makes all the difference. Oysters used to be cheap ubiquitous fare and I would recommend ditching the oyster sauce and using whole fresh oyster instead :-)

]]> By: PERRY R. EMERY http://www.houseboateats.com/2009/10/steak-and-kidney-pie.html/comment-page-1#comment-370 PERRY R. EMERY Thu, 03 Dec 2009 07:15:13 +0000 http://houseboateats.info/?p=33#comment-370 DEAR BERYL HI. HAVING LIVED IN ENGLAND FOR TWELVE YEARS I LOVE PUB OR WORKING MANS FOOD. PIES AND PASTIES WHERE ORIGINALLY MADE TO BE PACKED FOR LUNCH. LAMBAS KIDNEYS ARE MILDER IN FLAVOR BUT IN A PIE IT SHOULDN'T MAKE THAT MUCH DIFFERENCE. I'M THINKING IT MIGHT OF BEEN THE WAY THE KIDNEYS WERE PREPARED THAT GAVE THEM A BAD FLAVOR. BUT THE REAL REASON I WRIGHT IS THE WAY "FOODIES"MESS UP SO MANY GREAT BUT SIMPLE RECEIPES. THEREFORE I TAKRE EXCEPTION TO OLIVE OIL, NO LARD, PORTOBELLOMUSHROOMS NO BUTTON, OYSTER SAUCE COME OFF IT, AND WHAT A WASTE OF STOUT. DRINK THE STOUT AND USE STOCK , VEGATABLE STOCK IS PREFERRED OR BEAF. MANY TAAS RANDY DEAR BERYL
HI. HAVING LIVED IN ENGLAND FOR TWELVE YEARS I LOVE PUB OR WORKING MANS FOOD. PIES AND PASTIES WHERE ORIGINALLY MADE TO BE PACKED FOR LUNCH. LAMBAS KIDNEYS ARE MILDER IN FLAVOR BUT IN A PIE IT SHOULDN’T MAKE THAT MUCH DIFFERENCE. I’M THINKING IT MIGHT OF BEEN THE WAY THE KIDNEYS WERE PREPARED THAT GAVE THEM A BAD FLAVOR. BUT THE REAL REASON I WRIGHT IS THE WAY “FOODIES”MESS UP SO MANY GREAT BUT SIMPLE RECEIPES. THEREFORE I TAKRE EXCEPTION TO OLIVE OIL, NO LARD, PORTOBELLOMUSHROOMS NO BUTTON, OYSTER SAUCE COME OFF IT, AND WHAT A WASTE OF STOUT. DRINK THE STOUT AND USE STOCK , VEGATABLE STOCK IS PREFERRED OR BEAF.
MANY TAAS
RANDY

]]> By: Beef Tongue http://www.houseboateats.com/2009/10/steak-and-kidney-pie.html/comment-page-1#comment-120 Beef Tongue Tue, 20 Oct 2009 21:22:30 +0000 http://houseboateats.info/?p=33#comment-120 [...] you haven’t gotten enough offal from the sweetbreads and the kidney posts, we have one more for you here. If you have had enough, then I promise this is the last one [...] [...] you haven’t gotten enough offal from the sweetbreads and the kidney posts, we have one more for you here. If you have had enough, then I promise this is the last one [...]

]]> By: Talley http://www.houseboateats.com/2009/10/steak-and-kidney-pie.html/comment-page-1#comment-84 Talley Thu, 15 Oct 2009 21:47:23 +0000 http://houseboateats.info/?p=33#comment-84 Awesome! Glad to hear it. The tongue sliders were actually vaguely inspired by a fantastic spam slider that you can get at one of the mobile food trucks here in seattle.<br /><br />What did you end up doing with your sweetbreads? Awesome! Glad to hear it. The tongue sliders were actually vaguely inspired by a fantastic spam slider that you can get at one of the mobile food trucks here in seattle.

What did you end up doing with your sweetbreads?

]]> By: DeadBug http://www.houseboateats.com/2009/10/steak-and-kidney-pie.html/comment-page-1#comment-86 DeadBug Thu, 15 Oct 2009 18:29:09 +0000 http://houseboateats.info/?p=33#comment-86 I'd also suggest using veal kidneys, not beef kidneys. Yes, they're the same animal, but veal is much younger, and the meat is much milder. (Just as beef liver is overly strong in flavor, while calves' liver is wonderful stuff.) I love both veal and lamb kidneys though, so I might be a tad biased. I'd also suggest using veal kidneys, not beef kidneys. Yes, they're the same animal, but veal is much younger, and the meat is much milder. (Just as beef liver is overly strong in flavor, while calves' liver is wonderful stuff.) I love both veal and lamb kidneys though, so I might be a tad biased.

]]> By: Nicholas http://www.houseboateats.com/2009/10/steak-and-kidney-pie.html/comment-page-1#comment-83 Nicholas Thu, 15 Oct 2009 07:03:17 +0000 http://houseboateats.info/?p=33#comment-83 I was poaching sweetbreads this evening to press overnight and I just thought I'd google and see what other people were doing with them. I happened upon your site and couldn't be happier. I love trying to cook with organ meat and am sad that here in the U.S. it's considered garage. One man's trash is my treasure. The tongue sliders look amazing. I made some just like it the other day but with spam. I was poaching sweetbreads this evening to press overnight and I just thought I'd google and see what other people were doing with them. I happened upon your site and couldn't be happier. I love trying to cook with organ meat and am sad that here in the U.S. it's considered garage. One man's trash is my treasure. The tongue sliders look amazing. I made some just like it the other day but with spam.

]]> By: Zev Balsen http://www.houseboateats.com/2009/10/steak-and-kidney-pie.html/comment-page-1#comment-73 Zev Balsen Tue, 13 Oct 2009 05:24:05 +0000 http://houseboateats.info/?p=33#comment-73 Neanch'io. Non sopporto il rognone. Neanch'io. Non sopporto il rognone.

]]> By: Talley http://www.houseboateats.com/2009/10/steak-and-kidney-pie.html/comment-page-1#comment-67 Talley Mon, 12 Oct 2009 08:00:19 +0000 http://houseboateats.info/?p=33#comment-67 Hey, thanks for that milk soaking suggestion! Seems silly now to me that we didn't soak it, especially as we used that same trick with the <a href="http://www.houseboateats.com/2009/10/buffalo-sweetbreads.html" rel="nofollow">sweetbreads</a> we posted on previously. Hey, thanks for that milk soaking suggestion! Seems silly now to me that we didn’t soak it, especially as we used that same trick with the sweetbreads we posted on previously.

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