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02-09-2016, 11:18 PM
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#21
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 21,742
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As a child, I hated green beans. Then when I started cooking in my own home, I discovered wax beans. Fell in love with them. Now I buy them by the small cans and keep them in the fridge. I use a dash of Ranch Dressing on a full bowl of them. But for the green beans, I use fresh ones. Then chill them and do the same as the wax beans.
I first tasted capers a couple of years ago. I thought I was not going to like them. Now I put them in potato and macaroni salad. I even add them to a baked potato.
Oddly enough, even growing up in this community, I am still not too fond of Italian food. I won't eat Lasagna if there is Ricotta cheese in it. I prefer to eat just a meatball and leave the pasta on the plate. But I love Italian sausages in the gravy.
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Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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02-10-2016, 09:11 AM
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#22
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,741
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I'm one who doesn't care for capers.
As a child, I hated butternut squash which was a staple at our home. It was so bad I'd gag. Now I love it as a favorite veggie.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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02-10-2016, 10:59 AM
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#23
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Executive Chef
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,788
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Quote:
Originally Posted by rodentraiser
What are capers, exactly? I used to think they were chick peas or garbanzo beans.
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Quote:
Originally Posted by Dawgluver
Not beans at all. They are little plant buds that kind of taste like olives. They're mostly pickled with salt and vinegar.
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Quote:
Originally Posted by rodentraiser
Thanks. Hmmm, I'm not sure if I'd like them. I only like olives baked on a pizza.
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Capers are pickled, unopened flower buds. The flower looks like this (I took this while in Tuscany a few years ago) when in bloom. At the very bottom you can see an unopened bud that would be a caper if properly pickled. I've never thought that they tasted anything like olives. They are mostly just salty.
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Rick
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02-12-2016, 08:23 AM
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#24
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Master Chef
Join Date: Jan 2011
Posts: 6,043
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Never thought I'd like Uni. Brussels sprouts are the bomb!
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Emeralds are real Gems! C. caninus and C. batesii.
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02-12-2016, 10:10 PM
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#25
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Head Chef
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,293
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Quote:
Originally Posted by GotGarlic
They remind me of pickles more than olives; in fact, I replace olives with capers in recipes because DH doesn’t like olives, but we both love capers  If you like pickles, give them a try.
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I don't like pickles either, although I will put a small bit of sweet relish into a tuna melt.
TUNA MELT!
Now there's something I never thought I would eat. But I was hungry one day and someone offered me a half of their tuna melt and it looked like it might be good. I've been eating them ever since. However, I won't eat cold tuna in a salad.
Quote:
Originally Posted by Addie
As a child, I hated green beans. Then when I started cooking in my own home, I discovered wax beans. Fell in love with them. Now I buy them by the small cans and keep them in the fridge. I use a dash of Ranch Dressing on a full bowl of them. But for the green beans, I use fresh ones. Then chill them and do the same as the wax beans.
I first tasted capers a couple of years ago. I thought I was not going to like them. Now I put them in potato and macaroni salad. I even add them to a baked potato.

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I've always hated green beans. A neighbor of mine said I needed to try them fresh off the vine. So I planted them and naturally, they grew like Jack's beanstalk. I took one off the vine, bit into it and promptly spit it out again. It tasted like eating grass. So my neighbors got all those millions of green beans
Quote:
Originally Posted by RPCookin
Capers are pickled, unopened flower buds. The flower looks like this (I took this while in Tuscany a few years ago) when in bloom. At the very bottom you can see an unopened bud that would be a caper if properly pickled. I've never thought that they tasted anything like olives. They are mostly just salty.

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Well, you guys have me convinced. I may not like capers, but I'm going to try them at least once. Yes, trust me, that was an earthquake you all just felt. Because I think I must be the pickiest eater alive and I only say I'm going to try something new about once every 20 years.
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02-13-2016, 12:56 PM
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#26
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Executive Chef
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,788
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Quote:
Originally Posted by rodentraiser
I've always hated green beans. A neighbor of mine said I needed to try them fresh off the vine. So I planted them and naturally, they grew like Jack's beanstalk. I took one off the vine, bit into it and promptly spit it out again. It tasted like eating grass. So my neighbors got all those millions of green beans
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You're supposed to cook them first.
I wouldn't like raw green beans either. Blanche them until tender, then they can be tossed with a flavored olive oil, a little hot bacon grease and crumbled bacon, sliced mushrooms... etc. Lots of ways to add some interest to plain old string beans.
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Rick
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02-13-2016, 01:53 PM
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#27
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 21,742
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Quote:
Originally Posted by RPCookin
You're supposed to cook them first.
I wouldn't like raw green beans either. Blanche them until tender, then they can be tossed with a flavored olive oil, a little hot bacon grease and crumbled bacon, sliced mushrooms... etc. Lots of ways to add some interest to plain old string beans.
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Gee as kids, we would pick them from the kitchen garden all the time and eat them raw while outside playing. It was the only way I would eat them. We sort of had a salad every day when playing outside and not doing chores. Raw beans, carrots, lettuce, right from the garden. Wash them off with the hose and we were good to go.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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02-13-2016, 02:36 PM
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#28
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 21,984
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Quote:
Originally Posted by Addie
As a child, I hated green beans.
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Quote:
Originally Posted by RPCookin
You're supposed to cook them first.
I wouldn't like raw green beans either. Blanche them until tender, then they can be tossed with a flavored olive oil, a little hot bacon grease and crumbled bacon, sliced mushrooms... etc. Lots of ways to add some interest to plain old string beans.
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Quote:
Originally Posted by Addie
Gee as kids, we would pick them from the kitchen garden all the time and eat them raw while outside playing. It was the only way I would eat them.
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So which is it? You hated green beans, or you ate them raw all the time?
You might think about having your memory checked next time you go to Winthrop.
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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02-13-2016, 02:40 PM
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#29
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 11,955
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Quote:
Originally Posted by RPCookin
You're supposed to cook them first.  ...
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Not according to our son. When he was in high school, he'd grab a handful off of my cutting board as he was on his way to his room. I always passed it off as a hungry teen coming home from sport's practice willing to eat the first thing he saw. One day when I yelled at him, he said "but I like them better raw". After that, I always set some aside so he could grab and go.
Now he doesn't even like the things. Go figure...
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Popcorn for breakfast! Why not? It's a grain. It's like, like, grits, but with high self-esteem. ~ James Patterson
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02-13-2016, 03:37 PM
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#30
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Head Chef
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,192
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Quote:
Originally Posted by RPCookin
You're supposed to cook them first.
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I guess I didn't read the rule book. I like them both raw and cooked.
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