3. Dee Randall Oct 2, 12:52 pm show options

Newsgroups: rec.food.cooking
From: "Dee Randall" > - Find messages by this
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Date: Sun, 2 Oct 2005 13:52:17 -0400
Local: Sun, Oct 2 2005 12:52 pm
Subject: Caper Berries
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"Dave Smith" > wrote in message


...


rosie wrote:
> I was recently vacationing at Jackson Hole. While there, I enjoyed a
> Bloody Mary, accompanied by a pickled green bean and Caper Berries.

> I have had the green beans before but the caper berries wrere
> comletely unfamilier to me, I would say they were pickled too, and had
> a hot spicey taste.


> Has any one else had these?? What else can you use them for??


> Also dinner that night was a roulad with elk, rabbit, pheasant, and
> boar sausage, delicious.



Capers are a classic in a lot of seafood dishes. They are often served
with smoked salmon canap=E9=B3=AE They are pickled (or brined?) and are
available in most grocery stores.

In a big jar of olives I bought recently, there were these big caper -
flowers, I would guess they would be, they were sorta in the shape of a

banana flower, tho, of course they were small & green. They are quite
tasty. Pucker up!
Dee Dee



These are not capers, these look like Olives about the same size,
green and sed inside. They were on a stem. I would imagine they may be
part of the Caper plant, but have not seen them in the grocery stores.
Rosie