"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "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.
>
> That is WAY too much caper. They are strong little suckers. And then to
> serve them with lemon? Ouch. In a piccata I maybe use 1 teaspoon. Two
> tablespoons makes my mouth pucker just thinking about it.
>
> Its a bad recipe. Hell, even I would say I hate it if you served it to
> me. I'd even whine ... but I
> haaaaaaaaaaaaaaatttttttttttttteeeeeeeeeeeeeeeeeeee eeeeeeeeeeee it!
The odd thing is that it tasted fine when it was freshly made and slightly
warm. Apparently letting it sit like that just allowed it to get super
harsh! And the other odd thing is that it looks like tabbouli. I kept
expecting it to taste like that. And it sort of did. Until I hit some
capers. And with that many in there they were pretty hard to avoid.
From what read online, you were supposed to rinse them to get the salt off.
But the finished dish didn't taste overly salty. Just very bitter. And
really like some sort of medicine. Like maybe Nyquil.