"Janet" > wrote in message
t...
> In article >, says...
>>
>> I do not have much experience with these. Used them some time back in a
>> recipe and don't recall a problem. Then put them in that rice salad that
>> I
>> made last night. I ate one and noticed a medicinal quality to it but
>> since
>> there were only 2 T. for the recipe, I thought it would be okay. Well...
>> It wasn't! The salad tasted fine when I first made it. But after it
>> sat?
>> The capers sort of took over the whole thing and all I could taste was
>> those. I fear I am going to have to dump it all out. I could only
>> manage
>> to eat a few bites. Even after trying to pick around the capers, they
>> had a
>> very aggressive quality to them.
>>
>> Did I get bad ones? I bought the store brand but the other kind was
>> about
>> twice as expensive. Are they supposed to taste really strong and bitter
>> like that? I don't remember the others being like that. I think they
>> tasted more like a pickle.
>
> 2 tablespoons sounds an awful lot of capers in anything; are you sure
> it wasn't 2 teaspoons?
>
> Janet UK
Here's the recipe. This is for 1 cup of rice, cooked.
Ruth Douglass's Rice Salad (Tadpole Salad), c. 1910
Turn the rice into a big bowl. Mixing with two forks, add 1/2 cup chopped
green onions, 1/2 cup chopped parsley, 1/2 cup chopped tomatoes, and 2
tablespoons capers, drained. Salt, pepper to taste. Dress with oil and lemon
juice.
So, yes. Two Tablespoons.