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Capers
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Cylinsier
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PostPosted: Fri Nov 20, 2009 1:18 pm    Post subject: Capers Reply with quote

I had a jar of capers because I use them in a lot of my cooking, but this particular batch of capers got really hard and crunchy and they taste like sasquatch nutted in my food. What happened?
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PostPosted: Fri Nov 20, 2009 1:35 pm    Post subject: Reply with quote

I didn't even know what a "caper" was, so I had to look it up. I found this:

"Storage Tips: Keep brine- or oil-packed capers in the refrigerator for up to nine months (keep the buds covered with liquid). Salt-packed capers can be kept airtight at room temperature for up to six months."

How long did you have them? And I think I'll pick some up to experiment with. They sound interesting.
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PostPosted: Fri Nov 20, 2009 1:38 pm    Post subject: Reply with quote

I had them for like a week in the fridge. They're good for pasta dishes; I think the first time I head them was in a veal scallopini recipe.
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PostPosted: Fri Nov 20, 2009 1:42 pm    Post subject: Reply with quote

I always have a small jar of capers, but I've never had them go hard on me...

I couldn't even begin to come up with a reasonable hypothesis on that one...
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PostPosted: Fri Nov 20, 2009 1:43 pm    Post subject: Reply with quote

ellipses wrote:
I always have a small jar of capers, but I've never had them go hard on me...


That's what she said.
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PostPosted: Fri Nov 20, 2009 2:05 pm    Post subject: Reply with quote

Poor E walked right into that one!!! Razz LOL

I love capers and always buy them...I've never had a problem!!!
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PostPosted: Fri Nov 20, 2009 3:32 pm    Post subject: Reply with quote

i STILL DONT KNOW WHAT THE HELL A CAPER IS! PLEASE HELP.BB
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PostPosted: Fri Nov 20, 2009 3:35 pm    Post subject: Reply with quote

These are capers:



I don't know how to describe the taste, but they're savory...Kinda like olives...
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PostPosted: Fri Nov 20, 2009 3:36 pm    Post subject: Reply with quote

I little tart, like vinegar, a little spicy, like a peppercorn, and a little bit "floral" if that makes sense.
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PostPosted: Fri Nov 20, 2009 3:37 pm    Post subject: Reply with quote

THANKS ONDI..NOW I KNOW..BB
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PostPosted: Fri Nov 20, 2009 3:47 pm    Post subject: Reply with quote

blackballed wrote:
THANKS ONDI..NOW I KNOW..BB


No prob, BB!


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PostPosted: Fri Nov 20, 2009 3:54 pm    Post subject: Reply with quote

I believe they are buds from nasturtium plants.
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PostPosted: Fri Nov 20, 2009 3:56 pm    Post subject: Reply with quote

I stand corrected:

The caper (Capparis spinosa L.) is a perennial spiny bush that bears rounded, fleshy leaves and big white to pinkish-white flowers. A caper is also the pickled bud of this plant. The bush is native to the Mediterranean region, growing wild on walls or in rocky coastal areas throughout. The plant is best known for the edible bud and fruit (caper berry) which are usually consumed pickled. Other species of Capparis are also picked along with C. spinosa for their buds or fruits.
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PostPosted: Fri Nov 20, 2009 4:00 pm    Post subject: Reply with quote

They're very closely related to pepper plants (as in peppercorns, not chili peppers).
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PostPosted: Fri Nov 20, 2009 4:04 pm    Post subject: Reply with quote

I've never heard of them. I wonder what happens when you smoke them? (not really) Wink
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