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Old 04-15-2005, 06:14 PM   #11
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I want some of those large Caperberries.
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Old 04-15-2005, 06:46 PM   #12
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I must admit that I've never run across a recipe that specified a size of capers ... they just said, x amount of "capers". Thanks to one of the caper links I did recognize the 16-oz bottle of Roland's Capers .... humm ... after digging around in the back of the 'fridge I discovered mine are not "Nonpareil". I was just curious .... doubt that I could taste the difference.

However, I did notice that one site was selling capers in "White Balsamic Vinegar" ... and found that most curious. I've never heard of "white" balsamic (whick looked clear to me) before.

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Old 04-16-2005, 08:38 AM   #13
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The capers I buy are salted in seasalt and in jars. They are much more 'crispy' than the ones in brine. I prefer to use them in cooked dishes (I just rinse them under the tap to remove all the excess salt granules) and the brined ones in salads and uncooked dishes.
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Old 04-16-2005, 05:38 PM   #14
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Quote:
Originally Posted by Ishbel
The capers I buy are salted in seasalt and in jars. They are much more 'crispy' than the ones in brine. I prefer to use them in cooked dishes (I just rinse them under the tap to remove all the excess salt granules) and the brined ones in salads and uncooked dishes.
Salt packed capers are the best. They're a little more pricey and harder to find than bottled capers, but taste and texture wise they are so much better.

White balsamic has been around for awhile. To me, it's just a novelty though. Regular dark balsamic has so much more depth in flavor.
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Old 04-16-2005, 06:56 PM   #15
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I find there is a difference between the small and the larger varieties, and much prefer the smaller ones, less bitter.
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Old 04-17-2005, 10:02 AM   #16
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Both types are readily available here in the UK. Most supermarkets have more than one variety (and both types) on sale.

I'm glad you agree that the salted ones are much better than the brined ones!
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Old 04-25-2005, 02:52 PM   #17
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I just found 2 jars of salt packed capers hiding in my cupboard and I am dying to make something good with them!
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Old 04-27-2005, 06:25 PM   #18
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Originally Posted by Michael in FtW
I must admit that I've never run across a recipe that specified a size of capers ... they just said, x amount of "capers". Thanks to one of the caper links I did recognize the 16-oz bottle of Roland's Capers .... humm ... after digging around in the back of the 'fridge I discovered mine are not "Nonpareil". I was just curious .... doubt that I could taste the difference.

However, I did notice that one site was selling capers in "White Balsamic Vinegar" ... and found that most curious. I've never heard of "white" balsamic (whick looked clear to me) before.

You can learn something new around here every day!
bleach?????
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Old 04-28-2005, 01:30 AM   #19
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roflmao norge - they just use coke-a-cola to turn that vinegar clear - why use bleach when good ol' cola does the same thing ! lol Now marachino cherries - they ARE bleached and I won't touch one!!!!!!!!!
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Old 04-29-2005, 06:56 PM   #20
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roflmao norge - they just use coke-a-cola to turn that vinegar clear - why use bleach when good ol' cola does the same thing ! lol Now marachino cherries - they ARE bleached and I won't touch one!!!!!!!!!
certainly ruins the old hot fudge sundae, 'hold the marachino.' Why do we have to consume pounds of stuff before the FDA says OOPS.
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