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.

Did you rinse them as usually always recommended?

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

> wrote in message
...
> Did you rinse them as usually always recommended?

No. Recipe just says to drain and the bottle doesn't say to rinse. Hmmm...

"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.

"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. And then to
serve them with lemon? Ouch. In a piccata I maybe use 1 teaspoon. Two
tablespoons makes my mouth pucker just thinking about it.

Its a bad recipe. Hell, even I would say I hate it if you served it to me.
I'd even whine ... but I
haaaaaaaaaaaaaaatttttttttttttteeeeeeeeeeeeeeeeeeee eeeeeeeeeeee it!

"Paul M. Cook" > wrote in message
...
>
> "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. And then to
> serve them with lemon? Ouch. In a piccata I maybe use 1 teaspoon. Two
> tablespoons makes my mouth pucker just thinking about it.
>
> Its a bad recipe. Hell, even I would say I hate it if you served it to
> me. I'd even whine ... but I
> haaaaaaaaaaaaaaatttttttttttttteeeeeeeeeeeeeeeeeeee eeeeeeeeeeee it!

The odd thing is that it tasted fine when it was freshly made and slightly
warm. Apparently letting it sit like that just allowed it to get super
harsh! And the other odd thing is that it looks like tabbouli. I kept
expecting it to taste like that. And it sort of did. Until I hit some
capers. And with that many in there they were pretty hard to avoid.

From what read online, you were supposed to rinse them to get the salt off.
But the finished dish didn't taste overly salty. Just very bitter. And
really like some sort of medicine. Like maybe Nyquil.

"Julie Bove" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "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. And then to
>> serve them with lemon? Ouch. In a piccata I maybe use 1 teaspoon. Two
>> tablespoons makes my mouth pucker just thinking about it.
>>
>> Its a bad recipe. Hell, even I would say I hate it if you served it to
>> me. I'd even whine ... but I
>> haaaaaaaaaaaaaaatttttttttttttteeeeeeeeeeeeeeeeeeee eeeeeeeeeeee it!
>
> The odd thing is that it tasted fine when it was freshly made and slightly
> warm. Apparently letting it sit like that just allowed it to get super
> harsh! And the other odd thing is that it looks like tabbouli. I kept
> expecting it to taste like that. And it sort of did. Until I hit some
> capers. And with that many in there they were pretty hard to avoid.
>
> From what read online, you were supposed to rinse them to get the salt
> off. But the finished dish didn't taste overly salty. Just very bitter.
> And really like some sort of medicine. Like maybe Nyquil.

Sounds like you have a inferior quality caper. They vary quit a lot as does
any ingredient. But capers are typically strong and tart and used in
moderation. Two tablespoons in a cup of rice is just wrong. I'd have used
a half teaspoon. And yes, some flavors get stronger with time.

On Tue, 2 Jul 2013 22:22:09 -0700, Julie Bove wrote:

> 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.

**** your ****ing capers. This is all about Marty and Spin and the
appologists here are just covering up for them by posting food topics
like all this is never happening.

Please go back to stalking the old man who lives in a bus. It really
has defined who you are over the years.

And you know very well what that means, auk-tard!!!!!!

On Wed, 3 Jul 2013 06:53:54 +0100, Janet wrote:

> 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

You're the one that's leading the bunch of A-"UK" tards from across
the pond just because I'm showing how Lamey you are. You Brits need a
new civilization.

And don't think I don't know you're "lamey" that hangs out in AUK
your headers prove it.

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 like Spin and Marty.

"casa bona" > wrote in message
...
> On Tue, 2 Jul 2013 22:22:09 -0700, Julie Bove wrote:
>
>> 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.
>
> **** your ****ing capers. This is all about Marty and Spin and the
> appologists here are just covering up for them by posting food topics
> like all this is never happening.
>
> Please go back to stalking the old man who lives in a bus. It really
> has defined who you are over the years.
>
> And you know very well what that means, auk-tard!!!!!!


Whoa. OK, so count me out as somebody who was at best neutral on you. You
really are just as bad.

"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "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. And then
>>> to serve them with lemon? Ouch. In a piccata I maybe use 1 teaspoon.
>>> Two tablespoons makes my mouth pucker just thinking about it.
>>>
>>> Its a bad recipe. Hell, even I would say I hate it if you served it to
>>> me. I'd even whine ... but I
>>> haaaaaaaaaaaaaaatttttttttttttteeeeeeeeeeeeeeeeeeee eeeeeeeeeeee it!
>>
>> The odd thing is that it tasted fine when it was freshly made and
>> slightly warm. Apparently letting it sit like that just allowed it to
>> get super harsh! And the other odd thing is that it looks like tabbouli.
>> I kept expecting it to taste like that. And it sort of did. Until I hit
>> some capers. And with that many in there they were pretty hard to avoid.
>>
>> From what read online, you were supposed to rinse them to get the salt
>> off. But the finished dish didn't taste overly salty. Just very bitter.
>> And really like some sort of medicine. Like maybe Nyquil.
>
> Sounds like you have a inferior quality caper. They vary quit a lot as
> does any ingredient. But capers are typically strong and tart and used in
> moderation. Two tablespoons in a cup of rice is just wrong. I'd have
> used a half teaspoon. And yes, some flavors get stronger with time.

These are waaay beyond tart! I think I bought the Star brand before. I
could eat those right out of the jar and they were fine. But these? Gonna
toss them. To be fair, the recipe was from 1910. I imagine they had much
fewer seasonings available to them then. I was a bit surprised to see that
rice was used in those days though. I was about to say that my grandparents
didn't eat rice. But they did! At least the ate rice pudding. Hmmm...
Back to the old drawing board!

"casa bona" > wrote in message
...
> On Tue, 2 Jul 2013 22:22:09 -0700, Julie Bove wrote:
>
>> 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.
>
> **** your ****ing capers. This is all about Marty and Spin and the
> appologists here are just covering up for them by posting food topics
> like all this is never happening.
>
> Please go back to stalking the old man who lives in a bus. It really
> has defined who you are over the years.
>
> And you know very well what that means, auk-tard!!!!!!

Uh wha? I don't know anyone who lives in a bus. Had an ex BF who had a
friend who lived in a bus somewhere in Oregon but that was back in the
1970's.

When you first started posting here, I thought you were okay because you
were posting on topic things and they seemed to make sense. And you seemed
nice. But now? You are very close to going into my KF. I really don't
care what goes on in other newsgroups that I have no interest in visiting.
Keep that crap over there!

"Paul M. Cook" > wrote in message
...
>
> "casa bona" > wrote in message
> ...
>> On Tue, 2 Jul 2013 22:22:09 -0700, Julie Bove wrote:
>>
>>> 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.
>>
>> **** your ****ing capers. This is all about Marty and Spin and the
>> appologists here are just covering up for them by posting food topics
>> like all this is never happening.
>>
>> Please go back to stalking the old man who lives in a bus. It really
>> has defined who you are over the years.
>>
>> And you know very well what that means, auk-tard!!!!!!
>
>
> Whoa. OK, so count me out as somebody who was at best neutral on you.
> You really are just as bad.

I was neutral at first but it's not looking that way now.

"casa bona" > wrote in message
...
> On Wed, 3 Jul 2013 06:53:54 +0100, Janet wrote:
>
>> 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
>
> You're the one that's leading the bunch of A-"UK" tards from across
> the pond just because I'm showing how Lamey you are. You Brits need a
> new civilization.
>
> And don't think I don't know you're "lamey" that hangs out in AUK
> your headers prove it.

You have some serious problems.

Julie Bove wrote:

> When you first started posting here, I thought you were okay because
> you were posting on topic things and they seemed to make sense. And
> you seemed nice.

Typical behavior of a moron who wants to dirsupt a group: introduce himself
gently, be kind for a while and then start ruining the group and accusing
soemone of ruining groups. The sad part is: this moron hasn't a tenth of the
brains and guts needed for that.

> But now? You are very close to going into my KF.

I was going to KF him but I'm liking too much the way he's ****ing up
everything, and with this post at you he reached a new low

> I really don't care what goes on in other newsgroups that I have no
> interest in visiting. Keep that crap over there!

LOL, first he brings shit here then he accuses others of doing it, a royal
lamer
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

"ViLco" > wrote in message
...
> Julie Bove wrote:
>
>> When you first started posting here, I thought you were okay because
>> you were posting on topic things and they seemed to make sense. And
>> you seemed nice.
>
> Typical behavior of a moron who wants to dirsupt a group: introduce
> himself gently, be kind for a while and then start ruining the group and
> accusing soemone of ruining groups. The sad part is: this moron hasn't a
> tenth of the brains and guts needed for that.
>
>> But now? You are very close to going into my KF.
>
> I was going to KF him but I'm liking too much the way he's ****ing up
> everything, and with this post at you he reached a new low
>
>> I really don't care what goes on in other newsgroups that I have no
>> interest in visiting. Keep that crap over there!
>
> LOL, first he brings shit here then he accuses others of doing it, a royal
> lamer

I think so. And back to the topic. I did screw up. It clearly states on
the jar to rinse before using but... I wish the recipe would have said
that! All I did was look at the ingredients. The rinsing statement was on
the other side of the jar. But if I ever need capers again, I sure won't
get those.

Julie Bove wrote:

> I think so. And back to the topic. I did screw up. It clearly
> states on the jar to rinse before using but... I wish the recipe
> would have said that! All I did was look at the ingredients. The
> rinsing statement was on the other side of the jar. But if I ever
> need capers again, I sure won't get those.

I find capers in two ways: jarred in sal****er or jarred in salt. If they
come in salt I rinse them, while if they coem in sal****er I just use them
as I get them from the jar. Were they in salt or sal****er?
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Tue, 2 Jul 2013 23:12:32 -0700, "Julie Bove"
> wrote:

>
>"Janet" > wrote in message
et...
>> 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.
>

there's no way to know what capers were like in 1910. Two tablespoons
of capers is way too much. I would think that two teaspoons would be
too much for that amount of rice. Actually, I would make your recipe
without the capers. (for something like that recipe I wouldn't bother
with the expense) If you need a little bit of zingy taste add a
teaspoon or so of pickle juice.
Janet US

On 7/3/2013 1:57 AM, casa bona wrote:

>
> **** your ****ing capers.

<stares> Drunk and stupid is no way to post through life, Flounder.

On 7/2/2013 11:22 PM, Julie Bove wrote:
> 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.
>
>

The best advice would be to go to a higher quality Spanish caper if your
budget allows, but in all cases rinse your capers in cool fresh water
and let them drain well before using. The brine can be rather strong
depending on whose product it is.

On 7/3/2013 12:12 AM, Julie Bove wrote:
> "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.
>
>
As another poster said, that's a LOT of capers!

I'd drop it back to 2 teaspoons, drained and rinsed.

On 7/3/2013 2:57 AM, casa bona wrote:
> On Tue, 2 Jul 2013 22:22:09 -0700, Julie Bove wrote:
>
>> 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.
>
> F

Ah the sporgers are out...

On 7/3/2013 3:04 AM, casa bona wrote:
> On Wed, 3 Jul 2013 06:53:54 +0100, Janet wrote:
>
>> 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
>
> You're

Ah the sporgers are out...

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...

On 7/3/2013 3:13 AM, Paul M. Cook wrote:
> "casa bona" > wrote in message
> ...
>> On Tue, 2 Jul 2013 22:22:09 -0700, Julie Bove wrote:
>>
>>> 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.
>>
>> **** your ****ing capers. This is all about Marty and Spin and the
>> appologists here are just covering up for them by posting food topics
>> like all this is never happening.
>>
>> Please go back to stalking the old man who lives in a bus. It really
>> has defined who you are over the years.
>>
>> And you know very well what that means, auk-tard!!!!!!
>
>
> Whoa. OK, so count me out as somebody who was at best neutral on you. You
> really are just as bad.


I don't post in the wee hours, that's a sporger.

In article >, "ViLco" >
wrote:

> Julie Bove wrote:
>
> > I think so. And back to the topic. I did screw up. It clearly
> > states on the jar to rinse before using but... I wish the recipe
> > would have said that! All I did was look at the ingredients. The
> > rinsing statement was on the other side of the jar. But if I ever
> > need capers again, I sure won't get those.
>
> I find capers in two ways: jarred in sal****er or jarred in salt. If they
> come in salt I rinse them, while if they coem in sal****er I just use them
> as I get them from the jar. Were they in salt or sal****er?

I'm now seeing them jarred in balsamico, too, Vilco.
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

On 7/3/2013 3:46 AM, Julie Bove wrote:
> "casa bona" > wrote in message
> ...
>> On Tue, 2 Jul 2013 22:22:09 -0700, Julie Bove wrote:
>>
>>> 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.
>>
>> **** your ****ing capers. This is all about Marty and Spin and the
>> appologists here are just covering up for them by posting food topics
>> like all this is never happening.
>>
>> Please go back to stalking the old man who lives in a bus. It really
>> has defined who you are over the years.
>>
>> And you know very well what that means, auk-tard!!!!!!
>
> Uh wha? I don't know anyone who lives in a bus. Had an ex BF who had a
> friend who lived in a bus somewhere in Oregon but that was back in the
> 1970's.
>
> When you first started posting here, I thought you were okay because you
> were posting on topic things and they seemed to make sense. And you seemed
> nice. But now? You are very close to going into my KF. I really don't
> care what goes on in other newsgroups that I have no interest in visiting.
> Keep that crap over there!
>
>
It's a sporger, I'm not up in the wee hours playing here, sorry you were
had.

On 7/3/2013 3:47 AM, Julie Bove wrote:
> "casa bona" > wrote in message
> ...
>> On Wed, 3 Jul 2013 06:53:54 +0100, Janet wrote:
>>
>>> 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
>>
>> You're the one that's leading the bunch of A-"UK" tards from across
>> the pond just because I'm showing how Lamey you are. You Brits need a
>> new civilization.
>>
>> And don't think I don't know you're "lamey" that hangs out in AUK
>> your headers prove it.
>
> You have some serious problems.
>
>
Yes, the sporger does, hard to say which of the trolls it is, but I'm
not a wee hours poster.

On 7/3/2013 4:35 AM, ViLco wrote:
> Julie Bove wrote:
>
>> When you first started posting here, I thought you were okay because
>> you were posting on topic things and they seemed to make sense. And
>> you seemed nice.
>
> Typical behavior of a moron who wants to dirsupt a group: introduce himself
> gently, be kind for a while and then start ruining the group and accusing
> soemone of ruining groups. The sad part is: this moron hasn't a tenth of the
> brains and guts needed for that.
>
>> But now? You are very close to going into my KF.
>
> I was going to KF him but I'm liking too much the way he's ****ing up
> everything, and with this post at you he reached a new low
>
>> I really don't care what goes on in other newsgroups that I have no
>> interest in visiting. Keep that crap over there!
>
> LOL, first he brings shit here then he accuses others of doing it, a royal
> lamer
>
I don't post at that hour, you were had.

On 7/3/2013 7:39 AM, Does it really matter? wrote:
> On 7/3/2013 1:57 AM, casa bona wrote:
>
>>
>> **** your ****ing capers.
>
> <stares> Drunk and stupid is no way to post through life, Flounder.
>
Falling for a late night forger isn't either.

You were had.

Notwithstanding that they may have been bad, I put capers in the same category as sage and ginger - go EASY. I usually cut back at least a third to a half of what a recipe calls for.

On the other hand, I am now doubling whatever goes into the sauce for a dish. Too often, the taste is good, but the dish is just too darn dry. My other half always says " You know I like liquid left on the plate" - i.e. swim it, sister.

On Tue, 2 Jul 2013 23:12:32 -0700, "Julie Bove"
> wrote:

>
> "Janet" > wrote in message
> t...
> >
> > 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.
>
Next time, rinse them before adding. I don't use a lot of capers
because hubby doesn't like them and I can only eat so many. I never
put them in salad, so I can't speak to that.

--
Food is an important part of a balanced diet.

"ViLco" > wrote in message
...
> Julie Bove wrote:
>
>> I think so. And back to the topic. I did screw up. It clearly
>> states on the jar to rinse before using but... I wish the recipe
>> would have said that! All I did was look at the ingredients. The
>> rinsing statement was on the other side of the jar. But if I ever
>> need capers again, I sure won't get those.
>
> I find capers in two ways: jarred in sal****er or jarred in salt. If they
> come in salt I rinse them, while if they coem in sal****er I just use them
> as I get them from the jar. Were they in salt or sal****er?

Salt water and vinegar. But the odd thing is that they didn't taste overly
salty. Just bitter and bad.

"casa bona" > wrote in message
...
> On 7/3/2013 3:46 AM, Julie Bove wrote:
>> "casa bona" > wrote in message
>> ...
>>> On Tue, 2 Jul 2013 22:22:09 -0700, Julie Bove wrote:
>>>
>>>> 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.
>>>
>>> **** your ****ing capers. This is all about Marty and Spin and the
>>> appologists here are just covering up for them by posting food topics
>>> like all this is never happening.
>>>
>>> Please go back to stalking the old man who lives in a bus. It really
>>> has defined who you are over the years.
>>>
>>> And you know very well what that means, auk-tard!!!!!!
>>
>> Uh wha? I don't know anyone who lives in a bus. Had an ex BF who had a
>> friend who lived in a bus somewhere in Oregon but that was back in the
>> 1970's.
>>
>> When you first started posting here, I thought you were okay because you
>> were posting on topic things and they seemed to make sense. And you
>> seemed
>> nice. But now? You are very close to going into my KF. I really don't
>> care what goes on in other newsgroups that I have no interest in
>> visiting.
>> Keep that crap over there!
>>
>>
> It's a sporger, I'm not up in the wee hours playing here, sorry you were
> had.

Sporger? You mean like the good Peter Lucas/bad Peter Lucas?

On 7/3/2013 11:44 AM, Julie Bove wrote:
> "ViLco" > wrote in message
> ...
>> Julie Bove wrote:
>>
>>> I think so. And back to the topic. I did screw up. It clearly
>>> states on the jar to rinse before using but... I wish the recipe
>>> would have said that! All I did was look at the ingredients. The
>>> rinsing statement was on the other side of the jar. But if I ever
>>> need capers again, I sure won't get those.
>>
>> I find capers in two ways: jarred in sal****er or jarred in salt. If they
>> come in salt I rinse them, while if they coem in sal****er I just use them
>> as I get them from the jar. Were they in salt or sal****er?
>
> Salt water and vinegar. But the odd thing is that they didn't taste overly
> salty. Just bitter and bad.
>
>
If you've had them a while they can go bitter in time, too long in the
brine does it.

"casa bona" > wrote in message
...
> On 7/3/2013 3:47 AM, Julie Bove wrote:
>> "casa bona" > wrote in message
>> ...
>>> On Wed, 3 Jul 2013 06:53:54 +0100, Janet wrote:
>>>
>>>> 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
>>>
>>> You're the one that's leading the bunch of A-"UK" tards from across
>>> the pond just because I'm showing how Lamey you are. You Brits need a
>>> new civilization.
>>>
>>> And don't think I don't know you're "lamey" that hangs out in AUK
>>> your headers prove it.
>>
>> You have some serious problems.
>>
>>
> Yes, the sporger does, hard to say which of the trolls it is, but I'm not
> a wee hours poster.

Okay...

On Wed, 3 Jul 2013 02:46:53 -0700, "Julie Bove"
> wrote:

>
> "casa bona" > wrote in message
> ...
> > On Tue, 2 Jul 2013 22:22:09 -0700, Julie Bove wrote:
> >
> >> 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.
> >
> > **** your ****ing capers. This is all about Marty and Spin and the
> > appologists here are just covering up for them by posting food topics
> > like all this is never happening.
> >
> > Please go back to stalking the old man who lives in a bus. It really
> > has defined who you are over the years.
> >
> > And you know very well what that means, auk-tard!!!!!!
>
> Uh wha? I don't know anyone who lives in a bus. Had an ex BF who had a
> friend who lived in a bus somewhere in Oregon but that was back in the
> 1970's.
>
> When you first started posting here, I thought you were okay because you
> were posting on topic things and they seemed to make sense. And you seemed
> nice. But now? You are very close to going into my KF. I really don't
> care what goes on in other newsgroups that I have no interest in visiting.
> Keep that crap over there!
>
It wasn't casa bona and the whatever it's called got scenarios mixed
up. Probably posting drunk. Compare headers and set your kill filter
based on that.

--
Food is an important part of a balanced diet.

On 7/3/2013 11:45 AM, Julie Bove wrote:
> "casa bona" > wrote in message
> ...
>> On 7/3/2013 3:47 AM, Julie Bove wrote:
>>> "casa bona" > wrote in message
>>> ...
>>>> On Wed, 3 Jul 2013 06:53:54 +0100, Janet wrote:
>>>>
>>>>> 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
>>>>
>>>> You're the one that's leading the bunch of A-"UK" tards from across
>>>> the pond just because I'm showing how Lamey you are. You Brits need a
>>>> new civilization.
>>>>
>>>> And don't think I don't know you're "lamey" that hangs out in AUK
>>>> your headers prove it.
>>>
>>> You have some serious problems.
>>>
>>>
>> Yes, the sporger does, hard to say which of the trolls it is, but I'm not
>> a wee hours poster.
>
> Okay...
>
>
Thanks, expect more, they find the whole thing very amusing. I'm
generally on during the daytime hours (MDT) and again in the evening
before 11.