In article >, "cshenk" >
wrote:

> "Omelet" wrote
> > "cshenk" wrote:
>
> >> I'd serve this with slices of asian pear or any 'crunchy fruit' you have
> >> handy. Also if you add a little of the raw cabbage or a handful of
> >> spinach
> >> leaves to the soup (cut to strips preferred) it's a very nice touch.
> >
> > And now that I have access to it, a bit of fine sliced fresh basil leaf
> > or cilantro leaves.
>
> I have the wrong genes for Cilantro.

I used to hate it too, until I learned to discard the stems and use just
the leaves.

>
> > Is there a way to remove the bitterness from Capers?
>
> Not that I know of but then when I use them, it's because I want that slight
> bitter bit. If you just want the overall flavor though, try mining those
> green/brown large oil packed (seeded or not) olive at the olive bar. I
> forget the name but they are more brown than green. Use about 1/2 more of
> the choped flesh than you would of capers and it should match up well.

Okay.
--
Peace! Om

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