"Kajikit" > wrote in message
...
> Z GIRL had something important to tell us on Wed, 28 Jul 2004 14:53:54
> -0500:
>
> >On your suggestion from my Smoked Salmon post I bought some capers to go
> >with. When purchasing I saw they came in a regular brine and a balsamic
> >brine. I your opinion which is better?( I bought balsamic but found them
a
> >bit strong) What does the other brine taste like? And what are some other
> >uses for capers?
> >Thanks!
>
> Capers are very much an acquired taste. If you find them too strong
> used whole, you can shred them and mix them into a dressing or
> mayonaisse and use them that way so you don't get the salty vinegary
> tang of biting into a whole one. They're something I've come to enjoy
> on tunafish sandwiches - just mayonaisse, tuna in springwater, a
> sprinkling of capers and some slices of gherkin... yummy!
> --
> ~Karen AKA Kajikit
> Lover of shiny things...
>

I can see where they would be good in tunafish ! Thanks!

Barbara





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