(AU)
Wine Pairing with Kidney
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Kidney
Kidney, a form of offal, refers to the edible non-muscular organs of animals such as beef, pork, lamb, and veal. The appearance, colour, and texture can vary depending on the animal. However, common and delicious cooking methods include pan-frying to achieve a rich flavour, slow stewing for tenderness, and its quintessential inclusion in savoury pies. Indeed, kidney in pies stands as a proud British contribution to the global culinary landscape.... Just kidney-ing?
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