They are sort of an acquired taste, but are sorta salty and pungent. I
think they are the flower or berry of some plant, pickled. I had some
in Greece that were very different from what you get in the US, which
taste kinda "green", those were spicy and sweet, and made a wicked good
pasta sauce. They tend to amplify some flavors, and are a counterpoint
to others. Good on smoked salmon.
I had about a pound of sizable shrimp, there were a few left over but we
had salmon and scallops too. Lunch today!!!
--R
Redghost wrote:
Capers are these nasty pickled little sort of spice/pepper nut thing
that is just better left out of food
clay
On Dec 21, 2008, at 9:42 PM, Craig McCluskey wrote:
On Sun, 21 Dec 2008 21:01:31 -0500 Rich Thomas
<richthomas79td...@constructivity.net> wrote:
Well tonight I made some of this and it was mighty yummy, with fresh
local shrimp
http://huggingthecoast.com/2008/10/29/spanish-style-garlic-shrimp-with-capers/
I was missing the capers, but it came out fine, though they would have
added a good counterpoint to the sweetness of the shrimps.
So what are capers?
Would wine substitute for the brandy?
Craig
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