"Julie Bove" > wrote in message
...
>
> "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.
Sounds like you have a inferior quality caper. They vary quit a lot as does
any ingredient. But capers are typically strong and tart and used in
moderation. Two tablespoons in a cup of rice is just wrong. I'd have used
a half teaspoon. And yes, some flavors get stronger with time.