On Tue, 2 Jul 2013 23:12:32 -0700, "Julie Bove"
> wrote:

>
>"Janet" > wrote in message
et...
>> 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.
>

there's no way to know what capers were like in 1910. Two tablespoons
of capers is way too much. I would think that two teaspoons would be
too much for that amount of rice. Actually, I would make your recipe
without the capers. (for something like that recipe I wouldn't bother
with the expense) If you need a little bit of zingy taste add a
teaspoon or so of pickle juice.
Janet US