Kali
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 04:58 PM
Original message |
|
Looking around for recipes because YOU PEOPLE have not been very forthcoming :P ;-) see this : http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=105x5883912and am coming across a lot of things with capers. I just don't get capers. Crunchy gross little THINGS that seem to make perfectly good food or sauces have a disgusting texture. Why?
|
crim son
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:02 PM
Response to Original message |
|
I love capers. Aren't they flower buds or something?
|
Kali
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:05 PM
Response to Reply #1 |
3. Not the kind of flower buds I would be interested in.... |
|
:smoke:
(I AM a little crazy - can't stand raisins, olives or nuts mixed into real food either, although I do like them alone)
Ewww and whole green peppercorns....gag. I LOVE black pepper, but whole crunchy balls of it...:puke:
|
crim son
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:07 PM
Response to Reply #3 |
6. I've one sister like you. |
|
She also hates anything even vaguely sweet or sweet/spicy. No chinese or indian food for her. Me, I love everything except bananas and squid in ink. At least, that's all I know I don't like.
|
Kali
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:09 PM
Response to Reply #6 |
8. With me it is usually a texture thing. |
|
Used to pick mushrooms out too but now I can eat them.
|
crim son
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:11 PM
Response to Reply #8 |
13. Well thank gawd for that. |
|
I'd have to put you on ignore if you didn't like mushrooms!
|
flamingyouth
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:05 PM
Response to Original message |
|
And btw, they're not normally crunchy. :shrug:
|
Kali
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:06 PM
Response to Reply #2 |
5. How would you describe the texture? |
|
and do they actually have flavor?
|
flamingyouth
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:09 PM
Response to Reply #5 |
|
Edited on Mon Nov-27-06 05:10 PM by flamingyouth
And they're quite flavorful. They're pickled in a vinegar brine.
|
Kali
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:11 PM
Response to Reply #7 |
12. Really? I must be mixing them up with something else. |
|
I was thinking they were kind of like pickled peppercorns without the flavor - wonder what I had when I thought it was capers????
|
flamingyouth
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:12 PM
Response to Reply #12 |
17. Oh, there are pickled peppercorns out there. |
|
I don't care for those too much. :(
|
trackfan
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:20 PM
Response to Reply #12 |
22. They can get that way (crunchy), in certain recipes, if they're fried first. |
|
I actually like them that way in a salad dressing.
|
Kali
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:23 PM
Response to Reply #22 |
24. aha! So maybe it was them? |
GOPisEvil
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:06 PM
Response to Original message |
4. Four words: lemon, butter, caper, sauce. |
|
Heaven over chicken and/or pasta.
|
Kajsa
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:11 PM
Response to Reply #4 |
|
Now that's what I'm talking about!
A good caper sauce on fish is heaven on earth.
:9
|
GOPisEvil
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:12 PM
Response to Reply #11 |
15. Oh yeah, I forgot about over fish! |
leftofthedial
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:09 PM
Response to Original message |
|
personally, I love capers. But they are a little faddish.
|
Phillycat
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:10 PM
Response to Original message |
10. What the hell kind of capers are you eating?? They're not crunchy. |
|
Edited on Mon Nov-27-06 05:12 PM by janesez
They are soft and have a very innocuous salty, somewhat olive-like flavor. They are wonderful in sauces and on bagels and lox.
|
HarukaTheTrophyWife
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:12 PM
Response to Reply #10 |
16. I was wondering about the crunchy thing myself. |
|
I like them. They're even a good addition into tuna pasta salad.
|
Kali
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:13 PM
Response to Reply #10 |
18. I'm not sure now - I know what peppercorns are like and it wasn't them, so I wonder what |
|
it was that I thought were capers????
|
Phillycat
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:14 PM
Response to Reply #18 |
|
Well, you are unfairly maligning the poor capers. Perhaps you should describe what you were eating and we can suss it out for you. :D
|
Kali
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:21 PM
Response to Reply #19 |
23. It was some kind of creamy sauce with crunchy things in it and I don't recall |
|
Edited on Mon Nov-27-06 05:22 PM by Kali
much flavor from them (and I definitely bit into a few before deciding to avoid as many as possible. Crispier than say a walnut but not quite to peppercorn level and no real flavor. And I am pretty sure capers were in the description of the dish on the menu - so forgive me as I have had this prejudice for a long time and don't really remember the place or time. And I am now totally embarrassed to realize I may have even been wrong about what ever it was that offended me!:blush: :crazy:
Now I need to go buy some capers and try them for real. I am curious.
|
Phillycat
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:29 PM
Response to Reply #23 |
26. Wouldn't it be awesome if you turned out to love them? |
|
A whole other food that will be new to you! :)
|
Midlodemocrat
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:12 PM
Response to Original message |
mainegreen
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:17 PM
Response to Original message |
20. I'm with you there. Capers are a quick and easy way to ruin food. |
Gormy Cuss
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:17 PM
Response to Original message |
21. Well SOME PEOPLE have stars |
|
and could post that recipe request over in the Cooking & Baking Group, ya know. Is that a whole snapper you have, or some cut? Whole or large roast, I'd slice lemon very thinly and line the cavity with it, add a few sprigs of fresh herbs (parsley or thyme would be great),then lightly oil the skin, sprinkle on a generous dose of black pepper, wrap it in aluminum foil and poach it in the oven.
I love capers. I'm growing a caper bush with the hope of being able to pickle my own some day.
|
Kali
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Nov-27-06 05:27 PM
Response to Reply #21 |
25. USUALLY the lounge is faster. |
|
:rofl:
Got a whole fish - a little over 2.5 lbs. You have pretty much described how I was going to grill it, so I guess if it starts raining (and it has cleared off since I posted so...) I can just wrap it and put it in the oven as is.
|
DU
AdBot (1000+ posts) |
Fri Apr 26th 2024, 10:37 AM
Response to Original message |