Capers

[Dionysus]

I don't even know where a caper comes from nor do I care to look it up, but damn those things are good sprinkled on some pasta or a salad.

About ten years ago we went into this Italian restaurant outside Dallas -- I think it was pretty new because I asked the waitress for some capers and she said "papers?" ... I was going to type 'LOL' here but I didn't really LOL so that would be misleading.

 

[DallasCowpoke]

Capers are the flower buds of Capparis spinosa, a prickly, perennial plant native to the Mediterranean and some parts of Asia. They're dried then cured in a vinegar brine, hence their sharp flavor.

A poor man's caper is also made using nasturtium seed pods.

 

[Not that Bob]

Get the smaller ones. The big ones are nasty.

 

[Brak]

I thought I've read that you should rinse them off before using in a recipe since the brine is so salty.

 

[ADMIRALSTOCKDALE]

they are delish! a few for the salad, a few for me, a few for the salad, a few for me... that's how it goes in my kitchen...

 

[recycle bin]

They're are phenomenal in chicken cacciatore.

 

[IRC]

...and absolutely essential in chicken picatta.

 

[Bye Week]

love emin any pasta dish or salad, or really anything. yummy

 

[Y Sanchez]

Some dishes that are already going to be salty it is best to rinse your capers. Pasta Putanesca comes to mind because you are using (or should be anchovies). Dishes that are not salty already or can stand some salt do not need the caper brine rinsed off.

 

[Perham1]

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