On 2 Oct 2005 10:17:38 -0700, "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.
>
The mixed wild game grill sounds wonderful.

Caper berries are the fruit of the caper bush. What we ordinarily
call capers are pickled flower buds from the bush. Ordinarily caper
berries are not picante, but they are usually put up in brine like the
buds are. I've minced them and used them in salads (tuna, egg,
potato, etc.). I've also had them in martinis. You can cook with
them, too. Think mediterranean meat dishes with olives, lemons, and
herbs. But the caper berries I've used had an unpleasant grainy,
almost sandy, texture. On the whole I prefer the buds.


modom