On Wed, 3 Jul 2013 00:45:10 -0700, Paul M. Cook wrote:

> "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.

Just like Spin and Marty.