....but went ahead and bought so that I can make Chicken Marbella today
(well, marinate it today and cook it tomorrow), are capers and white wine.

We'll see how it goes. I forgot to buy brown sugar (another thing I
rarely buy, and usually only use for baking), so I'll grab it on the way
home tomorrow, since it's in the steps that happen tomorrow.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Serene Vannoy wrote:
> ...but went ahead and bought so that I can make Chicken Marbella today
> (well, marinate it today and cook it tomorrow), are capers and white wine.
>
> We'll see how it goes. I forgot to buy brown sugar (another thing I
> rarely buy, and usually only use for baking), so I'll grab it on the way
> home tomorrow, since it's in the steps that happen tomorrow.

Replying to myself, the chicken's marinating in the fridge. My biggest
bowl was just enough to hold the ten pounds of chicken the recipe calls
for. (One of the reasons I decided to do this now is that I was able to
find ten-pound bags of chicken leg quarters for 58 cents a pound.)

It smells fabulous so far. I'll try to remember to take pics tomorrow.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

On Sep 27, 8:10*pm, Serene Vannoy > wrote:
> Serene Vannoy wrote:
> > ...but went ahead and bought so that I can make Chicken Marbella today
> > (well, marinate it today and cook it tomorrow), are capers and white wine.
>
> > We'll see how it goes. I forgot to buy brown sugar (another thing I
> > rarely buy, and usually only use for baking), so I'll grab it on the way
> > home tomorrow, since it's in the steps that happen tomorrow.
>
> Replying to myself, the chicken's marinating in the fridge. My biggest
> bowl was just enough to hold the ten pounds of chicken the recipe calls
> for. (One of the reasons I decided to do this now is that I was able to
> find ten-pound bags of chicken leg quarters for 58 cents a pound.)
>
> It smells fabulous so far. *I'll try to remember to take pics tomorrow.
>
> Serene
> --
> 42 Magazine, celebrating life with meaning. Inaugural issue is here!http://42magazine.com
>
> "But here's a handy hint: *if your fabulous theory for ending war and
> all other human conflict will not survive an online argument with
> humourless feminists who are not afraid to throw rape around as an
> example, your theory needs work." -- Aqua, alt.polyamory

10 pounds of chicken is a lot of damn chicken.

On Sun, 27 Sep 2009 18:34:45 -0700 (PDT), "U.N."
> wrote:

>On Sep 27, 8:10*pm, Serene Vannoy > wrote:
>> Serene Vannoy wrote:
>> > ...but went ahead and bought so that I can make Chicken Marbella today
>> > (well, marinate it today and cook it tomorrow), are capers and white wine.
>>
>> > We'll see how it goes. I forgot to buy brown sugar (another thing I
>> > rarely buy, and usually only use for baking), so I'll grab it on the way
>> > home tomorrow, since it's in the steps that happen tomorrow.
>>
>> Replying to myself, the chicken's marinating in the fridge. My biggest
>> bowl was just enough to hold the ten pounds of chicken the recipe calls
>> for. (One of the reasons I decided to do this now is that I was able to
>> find ten-pound bags of chicken leg quarters for 58 cents a pound.)
>>
>> It smells fabulous so far. *I'll try to remember to take pics tomorrow.
>>
>> Serene
>> --
>> 42 Magazine, celebrating life with meaning. Inaugural issue is here!http://42magazine.com
>>
>> "But here's a handy hint: *if your fabulous theory for ending war and
>> all other human conflict will not survive an online argument with
>> humourless feminists who are not afraid to throw rape around as an
>> example, your theory needs work." -- Aqua, alt.polyamory
>
>10 pounds of chicken is a lot of damn chicken.

Not really... a couple oven stuffer roasters, smallish ones... most
gals I know fit ten pounds in their bras.

U.N. wrote:

> 10 pounds of chicken is a lot of damn chicken.

Yep. She claims it's good room temperature the next day, and I have a
large family, so if it's good, this was a good choice. If it's bad, I've
just wasted $5.80 worth of chicken.

(In this case, ten pounds of chicken equals 13 leg quarters. We're
likely to eat 4-6 of them for dinner tomorrow night (there are four of
us), and I'll bet the rest will be gone in a day or two.)

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

In article >,
Serene Vannoy > wrote:

> ...but went ahead and bought so that I can make Chicken Marbella today
> (well, marinate it today and cook it tomorrow), are capers and white wine.
>
> We'll see how it goes. I forgot to buy brown sugar (another thing I
> rarely buy, and usually only use for baking), so I'll grab it on the way
> home tomorrow, since it's in the steps that happen tomorrow.
>
> Serene

Capers go a long way at my house; one of those jars that can live in the
fridge for years. :-0) I've enjoyed making this recipe a few times.
That I made it more than once says something.


Artichoke Chicken With Capers
Notes: By Karen Spence, Valparaiso, Fla. Posted to r.f.cooking by
"Jay" 2/2007

4 boneless, skinless chicken breasts
1/2 cup Skim milk
Seasoned flour
2 tablespoons olive oil (or less)
1/2 teaspoon minced garlic
1 or more tablespoons of capers
1 can quartered artichoke hearts drained
1/2 cup Vermouth
Salt and pepper

Pound 4 boneless, skinless chicken breasts until flattened. Dredge in
skim milk and coat with seasoned flour.

Heat 2 tablespoons (or less) of olive oil in saucepan. Add 1/2 teaspoon
minced garlic and cook till tender, slightly browned edges. Add chicken
and saute in hot oil on one side until browned. Turn chicken and saute
for two minutes.

Add 1 or more tablespoons of capers, one can quartered artichoke hearts,
drained and 1/2 cup vermouth. Add salt and pepper to taste.

Cook ingredients until vermouth mixture is reduced by half, then cover
until chicken is no longer pink in the middle.

Ladle the liquid mixture in pan (including capers and artichokes) over
the chicken breast and serve with freshly steamed vegetables.

Makes 4 servings.


May 21, 2009: Didn't have capers!! Used 6 drumsticks, can of Reese's
quartered artichokes, dry vermouth, and the liquid from a 7-1/2 ounce
jar of Reese's grilled marinated artichoke hearts. We'll see how it
tastes. . . .






--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article >,
Serene Vannoy > wrote:
(snippage_
> for. (One of the reasons I decided to do this now is that I was able to
> find ten-pound bags of chicken leg quarters for 58 cents a pound.)

Dang! I thought my 89 cents/lb. was good.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

Melba's Jammin' wrote:
> In article >,

>
> Capers go a long way at my house; one of those jars that can live in the
> fridge for years. :-0) ]


Mine, too. The only recipe I can think of offhand is chicken piccata
and we have that about 4x a year. Long ago I made a caponata that
called for them but Haven't made it in forever.

gloria p

On Sep 27, 9:46 pm, Serene Vannoy > wrote:
> U.N. wrote:
> > 10 pounds of chicken is a lot of damn chicken.
>
> Yep. She claims it's good room temperature the next day, and I have a
> large family, so if it's good, this was a good choice. If it's bad, I've
> just wasted $5.80 worth of chicken.
>
> (In this case, ten pounds of chicken equals 13 leg quarters. We're
> likely to eat 4-6 of them for dinner tomorrow night (there are four of
> us), and I'll bet the rest will be gone in a day or two.)
>
> Serene
> --
> 42 Magazine, celebrating life with meaning. Inaugural issue is here!http://42magazine.com
>
> "But here's a handy hint: if your fabulous theory for ending war and
> all other human conflict will not survive an online argument with
> humourless feminists who are not afraid to throw rape around as an
> example, your theory needs work." -- Aqua, alt.polyamory

Those ten-pound bags are great. I broke down one of them today.
Sloppily cut, and unevenly sized, and probably not the best birds at
the chicken factory, but, for about the price of a snack box at KFC,
and a little work, I've got meat for many meals, a pot of stock, half
a jar of schmaltz and I don't know what I'm going to do with the
gribbens - the one person I know who loves them is out of town.

I'm a chicken disassembly line for almost an hour - legs here, thighs
there, backs into the stock pot, skin and fat in a disgusting pile,
waiting to be rendered..

B

"Gloria P" > wrote in message
...
> Melba's Jammin' wrote:
>> In article >,
>
>>
>> Capers go a long way at my house; one of those jars that can live in the
>> fridge for years. :-0) ]
>
>
> Mine, too. The only recipe I can think of offhand is chicken piccata
> and we have that about 4x a year. Long ago I made a caponata that called
> for them but Haven't made it in forever.
>
> gloria p

I've been going through a lot of capers in the last few years. I use them in
several chicken and fish recipes as well as pasta salads and veggie omelets.
I've gone through most of a Costco size jar in less than a year.

I do, however, have a jar of sweet pickle relish in my fridge that predates
the age of enlightenment.

Jon

Jon

In article
>,
"U.N." > wrote:

> On Sep 27, 8:10*pm, Serene Vannoy > wrote:
> > Serene Vannoy wrote:
> > > ...but went ahead and bought so that I can make Chicken Marbella today
> > > (well, marinate it today and cook it tomorrow), are capers and white
> > > wine.
> >
> > > We'll see how it goes. I forgot to buy brown sugar (another thing I
> > > rarely buy, and usually only use for baking), so I'll grab it on the way
> > > home tomorrow, since it's in the steps that happen tomorrow.
> >
> > Replying to myself, the chicken's marinating in the fridge. My biggest
> > bowl was just enough to hold the ten pounds of chicken the recipe calls
> > for. (One of the reasons I decided to do this now is that I was able to
> > find ten-pound bags of chicken leg quarters for 58 cents a pound.)
> >
> > It smells fabulous so far. *I'll try to remember to take pics tomorrow.
> >
> > Serene
> > --
> > 42 Magazine, celebrating life with meaning. Inaugural issue is
> > here!http://42magazine.com
> >
> > "But here's a handy hint: *if your fabulous theory for ending war and
> > all other human conflict will not survive an online argument with
> > humourless feminists who are not afraid to throw rape around as an
> > example, your theory needs work." -- Aqua, alt.polyamory
>
> 10 pounds of chicken is a lot of damn chicken.

Yes, but if Serene does major cooking on weekends like I do, it'd be a
weeks worth of meals for dad and I. I often cook 5 to 10 lbs. of
chicken (or whatever) at a time and do various stuff with leftovers
during the work week to save time. :-)

That 21 lbs. of smoked beef sausage I made last weekend will probably
last a month and there are lots of things I can do with it, including
just serving some as is, nuked to re-warm. I put some of it into the
freezer.

I smoked more beef heart and Canadian bacon this weekend. The smoker
will get a rest now for the rest of the month until I'm ready to take
all the pork left in my freezer and make more smoked sausage. Some of it
will be Italian, not sure about the rest.

There is also a haunch of Venison I need to get out of there. I'll mix
it in with the pork for some richness and finally get the rest of that
damned freezer inventoried! I'm working the next two weekends but have
the last week in October off.

Cleaning and inventorying the deep freeze is on the "project" list. Now
I just have to find that large dry erase board I want. ;-)

A lot of the meat in the bottom of the freezer will become dog food. Any
meat marked over 3 years old. I started dating all stuff in the freezer
about 5 years ago to keep better track. Now I just need to google some
good recipes for it. I have Vionate to add as a vitamin supplement.

I'm worried this may spoil the mutts. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
brooklyn1 > wrote:

> On Sun, 27 Sep 2009 18:34:45 -0700 (PDT), "U.N."
> > wrote:
>
> >On Sep 27, 8:10*pm, Serene Vannoy > wrote:
> >> Serene Vannoy wrote:
> >> > ...but went ahead and bought so that I can make Chicken Marbella today
> >> > (well, marinate it today and cook it tomorrow), are capers and white
> >> > wine.
> >>
> >> > We'll see how it goes. I forgot to buy brown sugar (another thing I
> >> > rarely buy, and usually only use for baking), so I'll grab it on the way
> >> > home tomorrow, since it's in the steps that happen tomorrow.
> >>
> >> Replying to myself, the chicken's marinating in the fridge. My biggest
> >> bowl was just enough to hold the ten pounds of chicken the recipe calls
> >> for. (One of the reasons I decided to do this now is that I was able to
> >> find ten-pound bags of chicken leg quarters for 58 cents a pound.)
> >>
> >> It smells fabulous so far. *I'll try to remember to take pics tomorrow.
> >>
> >> Serene
> >> --
> >> 42 Magazine, celebrating life with meaning. Inaugural issue is
> >> here!http://42magazine.com
> >>
> >> "But here's a handy hint: *if your fabulous theory for ending war and
> >> all other human conflict will not survive an online argument with
> >> humourless feminists who are not afraid to throw rape around as an
> >> example, your theory needs work." -- Aqua, alt.polyamory
> >
> >10 pounds of chicken is a lot of damn chicken.
>
> Not really... a couple oven stuffer roasters, smallish ones... most
> gals I know fit ten pounds in their bras.

You are a naughty boy Shel'! <g> DOWN boy!

But you are correct. Two good sized fryers from our local grossery store
easily weigh 10 lbs. and when I roast chickens, I frequently do 2 of
them.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Melba's Jammin' > wrote:

> Capers go a long way at my house; one of those jars that can live in the
> fridge for years. :-0) I've enjoyed making this recipe a few times.
> That I made it more than once says something.
>
>
> Artichoke Chicken With Capers
> Notes: By Karen Spence, Valparaiso, Fla. Posted to r.f.cooking by
> "Jay" 2/2007
>
> 4 boneless, skinless chicken breasts
> 1/2 cup Skim milk
> Seasoned flour
> 2 tablespoons olive oil (or less)
> 1/2 teaspoon minced garlic
> 1 or more tablespoons of capers
> 1 can quartered artichoke hearts drained
> 1/2 cup Vermouth
> Salt and pepper
>
> Pound 4 boneless, skinless chicken breasts until flattened. Dredge in
> skim milk and coat with seasoned flour.
>
> Heat 2 tablespoons (or less) of olive oil in saucepan. Add 1/2 teaspoon
> minced garlic and cook till tender, slightly browned edges. Add chicken
> and saute in hot oil on one side until browned. Turn chicken and saute
> for two minutes.
>
> Add 1 or more tablespoons of capers, one can quartered artichoke hearts,
> drained and 1/2 cup vermouth. Add salt and pepper to taste.
>
> Cook ingredients until vermouth mixture is reduced by half, then cover
> until chicken is no longer pink in the middle.
>
> Ladle the liquid mixture in pan (including capers and artichokes) over
> the chicken breast and serve with freshly steamed vegetables.
>
> Makes 4 servings.
>
>
> May 21, 2009: Didn't have capers!! Used 6 drumsticks, can of Reese's
> quartered artichokes, dry vermouth, and the liquid from a 7-1/2 ounce
> jar of Reese's grilled marinated artichoke hearts. We'll see how it
> tastes. . . .
>
>

I'm keeping this recipe!

I've never used capers in cooking yet. What are they like?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Zeppo" > wrote:

> "Gloria P" > wrote in message
> ...
> > Melba's Jammin' wrote:
> >> In article >,
> >
> >>
> >> Capers go a long way at my house; one of those jars that can live in the
> >> fridge for years. :-0) ]
> >
> >
> > Mine, too. The only recipe I can think of offhand is chicken piccata
> > and we have that about 4x a year. Long ago I made a caponata that called
> > for them but Haven't made it in forever.
> >
> > gloria p
>
> I've been going through a lot of capers in the last few years. I use them in
> several chicken and fish recipes as well as pasta salads and veggie omelets.
> I've gone through most of a Costco size jar in less than a year.
>
> I do, however, have a jar of sweet pickle relish in my fridge that predates
> the age of enlightenment.
>
> Jon
>
> Jon

Sweet pickle relish is good in deviled eggs and meat salads like tuna or
chicken salad...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

brooklyn1 wrote:

> On Sun, 27 Sep 2009 18:34:45 -0700 (PDT), "U.N."
> > wrote:
>
>> On Sep 27, 8:10 pm, Serene Vannoy > wrote:
>>> Serene Vannoy wrote:
>>>> ...but went ahead and bought so that I can make Chicken Marbella
>>>> today (well, marinate it today and cook it tomorrow), are capers
>>>> and white wine.
>>>
>>>> We'll see how it goes. I forgot to buy brown sugar (another thing I
>>>> rarely buy, and usually only use for baking), so I'll grab it on
>>>> the way home tomorrow, since it's in the steps that happen
>>>> tomorrow.
>>>
>>> Replying to myself, the chicken's marinating in the fridge. My
>>> biggest
>>> bowl was just enough to hold the ten pounds of chicken the recipe
>>> calls
>>> for. (One of the reasons I decided to do this now is that I was
>>> able to
>>> find ten-pound bags of chicken leg quarters for 58 cents a pound.)
>>>
>>> It smells fabulous so far. I'll try to remember to take pics
>>> tomorrow.
>>>
>>> Serene
>>> --
>>> 42 Magazine, celebrating life with meaning. Inaugural issue is
>>> here!http://42magazine.com
>>>
>>> "But here's a handy hint: if your fabulous theory for ending war and
>>> all other human conflict will not survive an online argument with
>>> humourless feminists who are not afraid to throw rape around as an
>>> example, your theory needs work." -- Aqua, alt.polyamory
>>
>> 10 pounds of chicken is a lot of damn chicken.
>
> Not really... a couple oven stuffer roasters, smallish ones... most
> gals I know fit ten pounds in their bras.


Well, I dunno about the "gal" part, but IME bone - in chicken yields about
30% meat...10 lbs. of chicken is not all that much. This past weekend I
cooked up six pounds of boneless skinless breast for chicken salad, I bet I
got *mebbe* 3 lbs. total, and that is bone - free...chicken is hardly what
ya'd call "Sanfornized...".

OH, actually Sheldon right this minute I am watching a _Peter Gunn_ episode
from c. 1959, remember Lola Albright, who played the "Edie Hart" role as
Peter Gunn's galfriend, now THERE is some "breast". I like the classy way
she warbles a jazz tune in the smoky confines in "Mother's" nightclub on
that show. Lola Albright was called "The thinking man's Marilyn
Monroe"...the sexy interplay between her and Peter Gunn on that old TV show
is MILES more erotic than anything today...


--
Best
Greg

On Sep 28, 2:22*am, Omelet > wrote:

> Sweet pickle relish is good in deviled eggs and meat salads like tuna or
> chicken salad...

I think we're going to have to file that under "De gustibus non est
disputandum".
No sugar in my deviled eggs or meat salads, thankyouverymuch.

Sometimes I buy cold-smoked salmon and eat it with capers and thinly
sliced
sweet onion for lunch. With (for preference) Carr's Table Water
Crackers or
(more recently) whatever wholegrain crackers I have on hand. And
sliced
cucumber. That's pretty much all I do with capers.

Speaking of wholegrain crackers, I have the devil's own time finding
those without
a bunch of sugar in them. I settle for "least sugar" most of the
time. Ak-maks
are good, but would be better with some salt. A lot of salt, frankly.

Cindy Hamilton

On Sep 27, 8:00 pm, Gloria P > wrote:
> Melba's Jammin' wrote:
> > In article >,
>
> > Capers go a long way at my house; one of those jars that can live in the
> > fridge for years. :-0) ]
>
> Mine, too. The only recipe I can think of offhand is chicken piccata
> and we have that about 4x a year. Long ago I made a caponata that
> called for them but Haven't made it in forever.
>
They are also excellent with fish. in sauces from as simple as lemon
butter to as complex as huachinango a la veracruzana. -aem

In article
>,
aem > wrote:

> On Sep 27, 8:00 pm, Gloria P > wrote:
> > Melba's Jammin' wrote:
> > > In article >,
> >
> > > Capers go a long way at my house; one of those jars that can live in the
> > > fridge for years. :-0) ]
> >
> > Mine, too. The only recipe I can think of offhand is chicken piccata
> > and we have that about 4x a year. Long ago I made a caponata that
> > called for them but Haven't made it in forever.
> >
> They are also excellent with fish. in sauces from as simple as lemon
> butter to as complex as huachinango a la veracruzana. -aem

Ok, I finally had to look these up. I've never used capers so had no
idea how they tasted or how to use them.

This looks like a good site with good info. I might try these in a
sauce next time I make my lemon tarragon chicken recipe:

<http://homecooking.about.com/od/cookingfaqs/f/faqcapers.htm>

Or:

<http://tinyurl.com/8fazev>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote on Mon, 28 Sep 2009 13:22:03 -0500:

>> On Sep 27, 8:00 pm, Gloria P > wrote:
> >> Melba's Jammin' wrote:
> > >> In article >,
> >>
> > >> Capers go a long way at my house; one of those jars that
> > >> can live in the fridge for years. :-0) ]
> >>
> >> Mine, too. The only recipe I can think of offhand is
> >> chicken piccata and we have that about 4x a year. Long ago
> >> I made a caponata that called for them but Haven't made it
> >> in forever.
> >>
>> They are also excellent with fish. in sauces from as simple
>> as lemon butter to as complex as huachinango a la
>> veracruzana. -aem

> Ok, I finally had to look these up. I've never used capers so
> had no idea how they tasted or how to use them.

> This looks like a good site with good info. I might try these
> in a sauce next time I make my lemon tarragon chicken recipe:

As others have said, there are lots of good recipes and sauces using
capers. I even like the enough to eat half a teaspoon of them straight!
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Omelet wrote:
> In article
> >,
> "U.N." > wrote:

>> 10 pounds of chicken is a lot of damn chicken.
>
> Yes, but if Serene does major cooking on weekends like I do,

I don't. In fact, I usually cook specifically to *avoid* leftovers, but
this worked out like this, because: (a) the recipe calls for 10 lbs. of
chicken (though it does say you can make less); (b) I happened to find
ten-pound bags of chicken for cheap; and (c) I'm going out of town for
five days, and I figured James and the kid wouldn't mind having
something to eat besides bologna sandwiches and cold cereal while I'm
gone. :-)

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Omelet wrote:

[Artichoke Chicken With Capers]
> I'm keeping this recipe!

Me, too!

>
> I've never used capers in cooking yet. What are they like?

Like little bitter pickles. I found them to be an acquired taste, and I
still don't *love* them, but they go well in certain dishes.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

In article
>,
aem > wrote:

> On Sep 27, 8:00 pm, Gloria P > wrote:
> > Melba's Jammin' wrote:
> > > In article >,
> >
> > > Capers go a long way at my house; one of those jars that can live in the
> > > fridge for years. :-0) ]
> >
> > Mine, too. The only recipe I can think of offhand is chicken piccata
> > and we have that about 4x a year. Long ago I made a caponata that
> > called for them but Haven't made it in forever.
> >
> They are also excellent with fish. in sauces from as simple as lemon
> butter to as complex as huachinango a la veracruzana. -aem

My oldest son has a dish he makes. There isn't a recipe. I think he
adds to taste. It is like pasta puttanesca but with no anchovies.

Saute some onion and garlic in a generous amount of olive oil (the oil
will be part of the sauce). Add a 15oz can of diced tomatoes, capers to
taste and some balsamic vinegar. If he can find a small can of sliced
black olives, that goes in also. Cook until it thickens (the tomatoes
have a lot of liquid, you basically evaporate that). While the sauce is
thickening, cook up a pound of spaghetti. Put spaghetti on plate and
top with sauce. Eat. Serves one hungry young man.

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:

> My oldest son has a dish he makes. There isn't a recipe.

Sure there is. It's right he

> Saute some onion and garlic in a generous amount of olive oil (the oil
> will be part of the sauce). Add a 15oz can of diced tomatoes, capers to
> taste and some balsamic vinegar. If he can find a small can of sliced
> black olives, that goes in also. Cook until it thickens (the tomatoes
> have a lot of liquid, you basically evaporate that). While the sauce is
> thickening, cook up a pound of spaghetti. Put spaghetti on plate and
> top with sauce. Eat. Serves one hungry young man.

That's a recipe.

Serene

--
42 Magazine, celebrating life with meaning. Issue 2 is here!
http://42magazine.com

"The fact that a believer is happier than a sceptic is no more to the
point than the fact that a drunken man is happier than a sober one. The
happiness of credulity is a cheap and dangerous quality."
-- George Bernard Shaw, Preface to Androcles and the Lion

On Sun, 27 Sep 2009 21:16:28 -0500, Melba's Jammin'
> wrote:

>In article >,
> Serene Vannoy > wrote:
>(snippage_
>> for. (One of the reasons I decided to do this now is that I was able to
>> find ten-pound bags of chicken leg quarters for 58 cents a pound.)
>
>Dang! I thought my 89 cents/lb. was good.

49 cents here this week and you don't have to buy 10 pounds. But we
seem to always be cheaper than the prices I read here. People can
bash Chicago all they want but it's a good place to shop. I even like
living here.

Lou

On Mon, 28 Sep 2009 17:55:59 -0400, "James Silverton"
> wrote:

>As others have said, there are lots of good recipes and sauces using
>capers. I even like the enough to eat half a teaspoon of them straight!

Just a half teaspoon? Why deny yourself such pleasure?

Lou

On 2009-09-29, Lou Decruss > wrote:

> bash Chicago all they want but it's a good place to shop. I even like
> living here.

Better you than me.

nb

"Serene Vannoy" schrieb :
> Omelet wrote:
>
> [Artichoke Chicken With Capers]
>> I'm keeping this recipe!
>
> Me, too!
>
>>
>> I've never used capers in cooking yet. What are they like?
>
> Like little bitter pickles. I found them to be an acquired taste, and I
> still don't *love* them, but they go well in certain dishes.
>

Bitter ? Nothing bitter in capers unless they've gone bad.

Cheers,

Michael Kuettner

On Mon, 28 Sep 2009 17:55:59 -0400, James Silverton wrote:

> Omelet wrote on Mon, 28 Sep 2009 13:22:03 -0500:
>
>>> On Sep 27, 8:00 pm, Gloria P > wrote:
>>>> Melba's Jammin' wrote:
>>> >> In article >,
>>>>
>>> >> Capers go a long way at my house; one of those jars that
>>> >> can live in the fridge for years. :-0) ]
>>>>
>>>> Mine, too. The only recipe I can think of offhand is
>>>> chicken piccata and we have that about 4x a year. Long ago
>>>> I made a caponata that called for them but Haven't made it
>>>> in forever.
>>>>
>>> They are also excellent with fish. in sauces from as simple
>>> as lemon butter to as complex as huachinango a la
>>> veracruzana. -aem
>
>> Ok, I finally had to look these up. I've never used capers so
>> had no idea how they tasted or how to use them.
>
>> This looks like a good site with good info. I might try these
>> in a sauce next time I make my lemon tarragon chicken recipe:
>
> As others have said, there are lots of good recipes and sauces using
> capers. I even like the enough to eat half a teaspoon of them straight!

love 'em on a bagel with lox, cream cheese and bermuda onion.

your pal,
blake

Michael Kuettner wrote:
>
> "Serene Vannoy" schrieb :
>> Omelet wrote:
>>
>> [Artichoke Chicken With Capers]
>>> I'm keeping this recipe!
>>
>> Me, too!
>>
>>>
>>> I've never used capers in cooking yet. What are they like?
>>
>> Like little bitter pickles. I found them to be an acquired taste, and
>> I still don't *love* them, but they go well in certain dishes.
>>
>
> Bitter ? Nothing bitter in capers unless they've gone bad.
>
> Cheers,
>
> Michael Kuettner
>
>
Right. They're not bitter. They are sharp--unless you buy the
large salt-packed ones, in which case they are very salty.

--
Jean B.

On Tue, 29 Sep 2009 06:56:05 -0500, Lou Decruss wrote:

> On Sun, 27 Sep 2009 21:16:28 -0500, Melba's Jammin'
> > wrote:
>
>>In article >,
>> Serene Vannoy > wrote:
>>(snippage_
>>> for. (One of the reasons I decided to do this now is that I was able to
>>> find ten-pound bags of chicken leg quarters for 58 cents a pound.)
>>
>>Dang! I thought my 89 cents/lb. was good.
>
> 49 cents here this week and you don't have to buy 10 pounds. But we
> seem to always be cheaper than the prices I read here. People can
> bash Chicago all they want but it's a good place to shop. I even like
> living here.
>
> Lou

jesus. y'all have heard me complain about meat and especially chicken
prices here in maryland, so i took a little census at the grocery store
(store brands except for maybe the cornish hens):

wings: 2.99 lb

drumsticks: 1.79 lb (thighs about the same)

whole chickens (two per pack): 1.49 lb

backs: .89 lb

gizzards and hearts: 1.69 lb

feet: 1.69 lb

cornish hens: 2.69 lb

....and most of the cornish hens weigh enough to be over $4.50 apiece.
there was one midget for $4.22.

it's crossing-the-road robbery, i tells ya!

(granted, this isn't ten pounds at a whack, but still.)

your pal,
blake

"Jean B." schrieb :
> Michael Kuettner wrote:
>>
>> "Serene Vannoy" schrieb :
>>> Omelet wrote:
>>>
>>> [Artichoke Chicken With Capers]
>>>> I'm keeping this recipe!
>>>
>>> Me, too!
>>>
>>>>
>>>> I've never used capers in cooking yet. What are they like?
>>>
>>> Like little bitter pickles. I found them to be an acquired taste, and
>>> I still don't *love* them, but they go well in certain dishes.
>>>
>>
>> Bitter ? Nothing bitter in capers unless they've gone bad.
>>
>>
> Right. They're not bitter. They are sharp--unless you buy the
> large salt-packed ones, in which case they are very salty.
>
The large salt-packed ones are caper berries. Taste also good
but slightly different from the buds.

Cheers,

Michael Kuettner

In article >,
Serene Vannoy > wrote:

> Omelet wrote:
>
> [Artichoke Chicken With Capers]
> > I'm keeping this recipe!
>
> Me, too!
>
> >
> > I've never used capers in cooking yet. What are they like?
>
> Like little bitter pickles. I found them to be an acquired taste, and I
> still don't *love* them, but they go well in certain dishes.
>
> Serene

Thanks.

I'll probably be experimenting with them soon...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Omelet wrote:
> In article >,
> Serene Vannoy > wrote:
>
>> Omelet wrote:
>>
>> [Artichoke Chicken With Capers]
>>> I'm keeping this recipe!
>> Me, too!
>>
>>> I've never used capers in cooking yet. What are they like?
>> Like little bitter pickles. I found them to be an acquired taste, and I
>> still don't *love* them, but they go well in certain dishes.
>>
>> Serene
>
> Thanks.
>
> I'll probably be experimenting with them soon...


I wouldn't call them bitter. Very salty in general.

gloria p

In article >,
Gloria P > wrote:

> Omelet wrote:
> > In article >,
> > Serene Vannoy > wrote:
> >
> >> Omelet wrote:
> >>
> >> [Artichoke Chicken With Capers]
> >>> I'm keeping this recipe!
> >> Me, too!
> >>
> >>> I've never used capers in cooking yet. What are they like?
> >> Like little bitter pickles. I found them to be an acquired taste, and I
> >> still don't *love* them, but they go well in certain dishes.
> >>
> >> Serene
> >
> > Thanks.
> >
> > I'll probably be experimenting with them soon...
>
>
> I wouldn't call them bitter. Very salty in general.
>
> gloria p

I like that shark recipe that someone posted earlier. The meat is mild
enough, it should go well together. Along with the anchovies. I'll
probably soak both a bit first. <g> That same recipe might also go well
with a pounded pork loin or chicken breast in place of the shark.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

On Tue, 29 Sep 2009 15:11:40 GMT, notbob > wrote:

>On 2009-09-29, Lou Decruss > wrote:
>
>> bash Chicago all they want but it's a good place to shop. I even like
>> living here.
>
>Better you than me.

As long as we're both happy where we are. There's places I don't care
for myself. My mom is having breast cancer surgery soon and I have to
go to Florida for awhile. I hate Florida as much as you hate Chicago.
If money were not an Issue I think I'd consider the Carolinas. I came
close to moving there many years ago and sometimes wonder if I made
the right decision by staying here.

Lou

On Tue, 29 Sep 2009 15:13:53 GMT, "l, not -l" > wrote:

>
>On 29-Sep-2009, Lou Decruss > wrote:
>
>> On Sun, 27 Sep 2009 21:16:28 -0500, Melba's Jammin'
>> > wrote:
>>
>> >In article >,
>> > Serene Vannoy > wrote:
>> >(snippage_
>> >> for. (One of the reasons I decided to do this now is that I was able to
>> >>
>> >> find ten-pound bags of chicken leg quarters for 58 cents a pound.)
>> >
>> >Dang! I thought my 89 cents/lb. was good.
>>
>> 49 cents here this week and you don't have to buy 10 pounds. But we
>> seem to always be cheaper than the prices I read here. People can
>> bash Chicago all they want but it's a good place to shop. I even like
>> living here.
>>
>> Lou
>
>One chain here (STL) has them on special this week at 50 cents/pound, in 10
>pound packages.

That's when it's time to load the freezer. I prefer not to freeze
beef but chicken I don't mind.

Lou

On Tue, 29 Sep 2009 14:07:07 -0400, blake murphy
> wrote:

>> As others have said, there are lots of good recipes and sauces using
>> capers. I even like the enough to eat half a teaspoon of them straight!
>
>love 'em on a bagel with lox, cream cheese and bermuda onion.

Perfect! When I smoke a salmon I sometimes make a spread with the
capers mixed in the cream cheese with lemon and pepper and whatever
else strikes my fancy that day.

Lou

On Tue, 29 Sep 2009 14:21:39 -0400, blake murphy
> wrote:

>On Tue, 29 Sep 2009 06:56:05 -0500, Lou Decruss wrote:

>> 49 cents here this week and you don't have to buy 10 pounds. But we
>> seem to always be cheaper than the prices I read here. People can
>> bash Chicago all they want but it's a good place to shop. I even like
>> living here.
>>
>> Lou
>
>jesus. y'all have heard me complain about meat and especially chicken
>prices here in maryland, so i took a little census at the grocery store
>(store brands except for maybe the cornish hens):
>
>wings: 2.99 lb
>
>drumsticks: 1.79 lb (thighs about the same)
>
>whole chickens (two per pack): 1.49 lb
>
>backs: .89 lb
>
>gizzards and hearts: 1.69 lb
>
>feet: 1.69 lb
>
>cornish hens: 2.69 lb
>
>...and most of the cornish hens weigh enough to be over $4.50 apiece.
>there was one midget for $4.22.
>
>it's crossing-the-road robbery, i tells ya!
>
>(granted, this isn't ten pounds at a whack, but still.)
>
>your pal,
>blake

A new flyer came today and no great deals. Breasts are .89,
drumsticks are .79 Gerber (yuppie) oven roasters are $1.29. Not a
great sale week for chicken.

But they do have Wisconsin feta for $1.99. And Dietz and Watson Swiss
for $2.99. I love feta for this:

Roasted Tomatoes With Shrimp And Feta

5 large tomatoes, cut into eights
3 tb. olive oil
2 tb. minced garlic
3/4 tsp. kosher salt
3/4 tsp. fresh ground black pepper
1 1/2 lbs. medium shrimp, peeled-deveined
1/2 cup chopped fresh parsley
2 tb. lemon juice
1 cup crumbled feta

Preheat oven to 450F

Shake excess liquid from tomatoes and place in large baking dish.

Spoon olive oil and garlic all over. Sprinkle with salt and pepper.
Toss to coat.

Place in oven for 20-25 minutes.

Stir in shrimp, parsley, and lemon juice.

Sprinkle with crumbled feta

Return to oven for 10-15 minutes or until shrimp are done.

Serve with crusty bread or crudettes.

In article >,
Lou Decruss > wrote:

> >One chain here (STL) has them on special this week at 50 cents/pound, in 10
> >pound packages.
>
> That's when it's time to load the freezer. I prefer not to freeze
> beef but chicken I don't mind.
>
> Lou

I was at our local Wal-mart this morning, and chicken hindquarters were
$5.60 per 10 lb. bag.

I have no freezer space. :-(

I'm taking vacation time the end of this month and cleaning out the
freezer is one of the projects in mind, but I just won't have time until
then. <sigh>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Michael Kuettner wrote:
>
> "Jean B." schrieb :
>> Michael Kuettner wrote:
>>>
>>> "Serene Vannoy" schrieb :
>>>> Omelet wrote:
>>>>
>>>> [Artichoke Chicken With Capers]
>>>>> I'm keeping this recipe!
>>>>
>>>> Me, too!
>>>>
>>>>>
>>>>> I've never used capers in cooking yet. What are they like?
>>>>
>>>> Like little bitter pickles. I found them to be an acquired taste,
>>>> and I still don't *love* them, but they go well in certain dishes.
>>>>
>>>
>>> Bitter ? Nothing bitter in capers unless they've gone bad.
>>>
>>>
>> Right. They're not bitter. They are sharp--unless you buy the large
>> salt-packed ones, in which case they are very salty.
>>
> The large salt-packed ones are caper berries. Taste also good
> but slightly different from the buds.
>
> Cheers,
>
> Michael Kuettner
>
I don't like them. They don't have the flavor I expect from capers.
--
Jean B.