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casa bona[_2_]

On 7/3/2013 3:06 AM, casa bona wrote:
> 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

Ah the sporgers are out...