jmcquown wrote:
>
> On 9/23/2016 8:30 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> On 9/22/2016 9:49 PM, Sqwertz wrote:
> >>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
> >>>
> >>>> It's too easy to go too heavy handed on the capers. To me, the lemon
> >>>> makes the dish. The pickled flower buds are garnish.
> >>>
> >>> Rinse the capers before using. You can also soak them in water for a
> >>> few minutes.
> >>>
> >>> =sw
> >>>
> >> Duh... this isn't the first time I've made any sort of dish with capers.
> >> Veal, fish, chicken. Sheesh, all I did was say don't be heavy handed
> >> with them.
> >
> > Well you did say that you don't care much for them. So do you still use
> > a bit of them anyway. I've never had a caper in my 63 years. I've got
> > them on my grocery list for today. I might give them a try if not too
> > expensive. Or maybe I'll wait at least until I try a recipe the calls
> > for them.
> >
> You'll likely be surprised by the price of pickled flower buds.
>
> Jill

I bought a jar this morning. Reeses - $3.29 for a 3.5oz jar. I've never
tried them before so this will be a learning experience.