On Wed, 28 Jul 2004 14:53:54 -0500, "Z GIRL"
> wrote:

>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!
>
>Barbara
>
I like regular brine if I can't get salt packed.

I put capers in all sorts of salads. Potato salad, tuna salad, egg
salad, etc.

Also look up veal (or chicken) piccata for a classic caper recipe.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Wed, 28 Jul 2004 14:53:54 -0500, "Z GIRL"
> wrote:

>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!
>
>Barbara
>
I like regular brine if I can't get salt packed.

I put capers in all sorts of salads. Potato salad, tuna salad, egg
salad, etc.

Also look up veal (or chicken) piccata for a classic caper recipe.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

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!

Barbara

I put capers in Fettucini Puttanesca

Nancree

I put capers in Fettucini Puttanesca

Nancree

On Wed, 28 Jul 2004 14:53:54 -0500, "Z GIRL"
> wrote:

>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!
>
>Barbara
>
Capers also come packed in dry salt. You want to rinse those off
before using them, or you lose control over the salting of whatever
you are making.



Rodney Myrvaagnes NYC J36 Gjo/a

"Happy is he that taketh thy little ones and dasheth them upon the stones." __Psalm 137

On Wed, 28 Jul 2004 14:53:54 -0500, "Z GIRL"
> wrote:

>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!
>
>Barbara
>
Capers also come packed in dry salt. You want to rinse those off
before using them, or you lose control over the salting of whatever
you are making.



Rodney Myrvaagnes NYC J36 Gjo/a

"Happy is he that taketh thy little ones and dasheth them upon the stones." __Psalm 137

>regular brine and a balsamic
>brine. I your opinion which is better?

Capers themselves are strong flavored. I wonder whether the flavor you find
"strong" is the balsamic or the caper.

You can put them on salads.

Neil

>regular brine and a balsamic
>brine. I your opinion which is better?

Capers themselves are strong flavored. I wonder whether the flavor you find
"strong" is the balsamic or the caper.

You can put them on salads.

Neil

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...

Made as of 12th July 2004 - 89 cards, 64 SB pages (plus 3 small giftbooks), 59 decos & more!

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

On 28 Jul 2004 21:58:41 GMT, onono (Nancree) wrote:

>I put capers in Fettucini Puttanesca
>
>Nancree

I hope so. Isn't that part of the definition?

Variations I have seen include using two very different kinds of
olives. Myself, I like Morrocan oil-cured olives well enough that I
pit them by hand for puttanesca. THey make bitter accents, like
punctuation marks.



Rodney Myrvaagnes NYC J36 Gjo/a

"Happy is he that taketh thy little ones and dasheth them upon the stones." __Psalm 137

On 28 Jul 2004 21:58:41 GMT, onono (Nancree) wrote:

>I put capers in Fettucini Puttanesca
>
>Nancree

I hope so. Isn't that part of the definition?

Variations I have seen include using two very different kinds of
olives. Myself, I like Morrocan oil-cured olives well enough that I
pit them by hand for puttanesca. THey make bitter accents, like
punctuation marks.



Rodney Myrvaagnes NYC J36 Gjo/a

"Happy is he that taketh thy little ones and dasheth them upon the stones." __Psalm 137

In article > ,
Dog3 <dognospam@adjfkdla;not> wrote:

> Don't forget the lemon caper butter as a sauce. It is delicious on fish.

Capers are also great in veal or chicken piccata, and Konigsberger
Klopse (mentioned in a recent thread here).

--
Julian Vrieslander

In article > ,
Dog3 <dognospam@adjfkdla;not> wrote:

> Don't forget the lemon caper butter as a sauce. It is delicious on fish.

Capers are also great in veal or chicken piccata, and Konigsberger
Klopse (mentioned in a recent thread here).

--
Julian Vrieslander

Kajikit wrote:
> 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
(snip)

How on earth do you "shred" capers? They are tiny!

Jill

Kajikit wrote:
> 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
(snip)

How on earth do you "shred" capers? They are tiny!

Jill

"Z GIRL" > wrote in message
...
> 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!
>
> Barbara
>
>

They are also packed in salt.

"Z GIRL" > wrote in message
...
> 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!
>
> Barbara
>
>

They are also packed in salt.

"Z GIRL" > wrote in message
...
> 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!
>
> Barbara
>
>

http://www.herbsandspices.org/herbs.html

"Z GIRL" > wrote in message
...
> 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!
>
> Barbara
>
>

http://www.herbsandspices.org/herbs.html

"WardNA" > wrote in message
...
> >regular brine and a balsamic
> >brine. I your opinion which is better?
>
> Capers themselves are strong flavored. I wonder whether the flavor you
find
> "strong" is the balsamic or the caper.
>
> You can put them on salads.
>
> Neil

I think it is from the balsamic. I rinsed some and to me they are "similar"
an olive as far as the strength of flavor they have. I am thinking just a
salted brine might be better.

Barbara

"WardNA" > wrote in message
...
> >regular brine and a balsamic
> >brine. I your opinion which is better?
>
> Capers themselves are strong flavored. I wonder whether the flavor you
find
> "strong" is the balsamic or the caper.
>
> You can put them on salads.
>
> Neil

I think it is from the balsamic. I rinsed some and to me they are "similar"
an olive as far as the strength of flavor they have. I am thinking just a
salted brine might be better.

Barbara

"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





> Made as of 12th July 2004 - 89 cards, 64 SB pages (plus 3 small
giftbooks), 59 decos & more!
>
> Visit my webpage: http://www.kajikitscorner.com
> Allergyfree Eating Recipe Swap:
http://groups.yahoo.com/group/Allergyfree_Eating
> Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

"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





> Made as of 12th July 2004 - 89 cards, 64 SB pages (plus 3 small
giftbooks), 59 decos & more!
>
> Visit my webpage: http://www.kajikitscorner.com
> Allergyfree Eating Recipe Swap:
http://groups.yahoo.com/group/Allergyfree_Eating
> Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

Z GIRL wrote:
>
> 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)

Capers are strong so there's a high chance it was the capers not
the vinegar flavored brine that caused to strength.

> What does the other brine taste like?

Brine is salt water. It tastes like very wet salt.

> And what are some other uses for capers?

Sprinkle a few on a salad or a pizza.

Recipes that include a little anchovy fillet curled into a round
nuggest often include putting a caper in the middle. The strong
caper complements the differently strong anchovy.

When doing homemade pickled veggies, add a few capers to add a
little zing to the final product.

I like green or red olives that have been stuffed with capers
rather than pimentos.

In article >,
"Kswck" > wrote:

> "Z GIRL" > wrote in message
> ...
> > 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!
> >
> > Barbara
> >
> >
>
> They are also packed in salt.

We tried the salt-packed capers. WAY TOO SALTY. You have to rinse the
bejabbers out of them to get them near to the taste of the
vinegar-packed ones.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article >,
"Kswck" > wrote:

> "Z GIRL" > wrote in message
> ...
> > 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!
> >
> > Barbara
> >
> >
>
> They are also packed in salt.

We tried the salt-packed capers. WAY TOO SALTY. You have to rinse the
bejabbers out of them to get them near to the taste of the
vinegar-packed ones.

Cindy

--
C.J. Fuller

Delete the obvious to email me

jmcquown wrote:
> Kajikit wrote:
>
> > Capers are very much an acquired taste. If you find them too strong
> > used whole, you can shred them
>
> How on earth do you "shred" capers? They are tiny!

Use an itty-bitty knife!

I've mashed capers with the flat of a knife like a clove of garlic
but have'nt shredded any.

In article >,
says...
> Kajikit wrote:
> > 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
> (snip)
>
> How on earth do you "shred" capers? They are tiny!
>

I bet it takes lots of patience.

In article >,
says...
> Kajikit wrote:
> > 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
> (snip)
>
> How on earth do you "shred" capers? They are tiny!
>

I bet it takes lots of patience.

"Z GIRL" > wrote in message
...
> 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!
>
> Barbara
>
>

In general, they're used wherever you want that piquant 'bite' to occur in a
random spoon/forkful of the dish you're enjoying. More specifically, some
of the others have posted excellent suggestions but I didn't see anyone
mention Steak Tartare, where they're critical IMO.

Jack Spinosa

jmcquown had something important to tell us on Thu, 29 Jul 2004
05:42:53 -0500:

>Kajikit wrote:

>> Capers are very much an acquired taste. If you find them too strong
>> used whole, you can shred them
>(snip)
>
>How on earth do you "shred" capers? They are tiny!

Just put a handful on a plate, squoosh them together into a little
heapand run the knife through a couple of times. Because they're
actually flower buds that'll seperate them. They turn into a sort of
mush, but it works! That's the way my mother taught me to deal with
them anyway