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[size=200][b]So What The Hell
Last edited by Goose (3/04/2016 7:05 pm)
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Ah, I have wonderful memories of walking along old stone walls around Tuscany and seeing the little guys hanging there begging to be picked. And I did!
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I love capers... use them in a mix of olives and pimentos called Acaparrado which is sold by Goya and means basically capered olives ... in stews (beef, chicken, goat, bacalao, etc), rice with chicken or other yellow rices, soups, etc... they give a fresh flavor to anything they're in...
Last edited by Tropicalfox (1/15/2016 5:07 pm)
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I always thought capers were brined peppercorns. Hmm. I learned something new today.
I generally put capers on my bagles, cream cheese, and lox. Good stuff
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Try a couple in a martini if you get a chance ............... you want the big, fat ones. Woooo Woooo!