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(The Takeout)   Everything you wanted to know about capers but never really cared enough to even ask Siri   (thetakeout.com) divider line
    More: Interesting, Caper, gravelly soils, Capers, salty little flavor bombs, Hodgepodge Pasta, sort of food, caper bush, easy weeknight pantry pasta calls  
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616 clicks; posted to Food » on 01 Dec 2021 at 8:20 AM (8 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



55 Comments     (+0 »)
View Voting Results: Smartest and Funniest


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2021-12-01 8:34:06 AM  
I keep my own, personal Skynet disabled.

It was not a question I was afraid to ask google some years ago.

/capers are delicious
 
2021-12-01 8:44:14 AM  
Chicken and veal piccata
Puttanesca sauce for pasta
Puttanesca-derived sauce for pizza
Steak tartare
 
2021-12-01 9:31:31 AM  
I actually did want to know about capers so that is useful.
 
2021-12-01 9:36:20 AM  
Those f****** are goddamn awful.
 
2021-12-01 9:45:16 AM  

WTFDYW: Those f****** are goddamn awful.


I think they're quite tasty. Very useful in Italian cuisine.
 
2021-12-01 9:47:46 AM  
I rarely use them, but oddly have two jars on hand for some reason.

Anyway. Toasted everything bagel, cream cheese of your liking, smoked salmon, fresh dill, capers, quick pickled red onion.

This last one may be a bit controversial, but I have a large bottle of Mikes Hot Honey on hand, and will add a SLIGHT drizzle on top to give it another dimension.
 
2021-12-01 9:58:18 AM  

FrancoFile: Chicken and veal piccata
Puttanesca sauce for pasta
Puttanesca-derived sauce for pizza
Steak tartare


Lemon/ caper sauce on grilled swordfish.  Mmmm
 
2021-12-01 10:04:01 AM  

blodyholy: I rarely use them, but oddly have two jars on hand for some reason.

Anyway. Toasted everything bagel, cream cheese of your liking, smoked salmon, fresh dill, capers, quick pickled red onion.

This last one may be a bit controversial, but I have a large bottle of Mikes Hot Honey on hand, and will add a SLIGHT drizzle on top to give it another dimension.


That sounds pretty damn tasty.
 
2021-12-01 10:11:19 AM  
I like em with baking soda.
 
2021-12-01 10:13:01 AM  

olrasputin: blodyholy: I rarely use them, but oddly have two jars on hand for some reason.

Anyway. Toasted everything bagel, cream cheese of your liking, smoked salmon, fresh dill, capers, quick pickled red onion.

This last one may be a bit controversial, but I have a large bottle of Mikes Hot Honey on hand, and will add a SLIGHT drizzle on top to give it another dimension.

That sounds pretty damn tasty.


Thanks! The only attribute I can claim is the addition of honey. Otherwise, it's got a pretty standard thing going on.

Also, yes to the use of capers in pasta - duh, I forgot about that. Probably why I have two jars on hand. Spaghetti/pasta puttanesca anyone?
 
2021-12-01 10:15:03 AM  
I sprinkle them on top of my deviled eggs.
 
2021-12-01 10:26:46 AM  
A friend told me in the 90s that he was in a restaurant in Miami and Ringo Starr was there.  Ringo ordered his meal without capers and he exclaimed to the waiter "No capers!  I hate capers!" and so I can't eat capers without thinking of Ringo Starr.
 
151 [OhFark]
2021-12-01 10:27:08 AM  
I strongly dislike capers themselves, but their flavor in a sauce (picatta etc) as mentioned above is fantastic. Fried capers are tolerable in certain circumstances, for me personally.
 
2021-12-01 10:34:59 AM  
We call them "salt bombs". We put them in lots of things but mostly chicken and veal piccata where they blend with lemon and white wine to make a fantastic silky sauce. I don't care what they are.

You might recall them from the most vivid scene in Donald Sutherland's Invasion of the Body Snatchers. He plays a health inspector making a surprise visit to the kitchen of a posh San Francisco restaurant. He spies a suspicious tiny orb floating in a pot and scoops it out. Then, he extends the offending ball of matter to the chef.

-It's a rat turd.
-No, it's a caper.
-Then eat it.

You might object to my characterization of the scene as the most vivid one, but other than the final image of Sutherland pointing at Victoria Cartwright do you remember anything else from the movie?
 
2021-12-01 10:39:25 AM  

blodyholy: olrasputin: blodyholy: I rarely use them, but oddly have two jars on hand for some reason.

Anyway. Toasted everything bagel, cream cheese of your liking, smoked salmon, fresh dill, capers, quick pickled red onion.

This last one may be a bit controversial, but I have a large bottle of Mikes Hot Honey on hand, and will add a SLIGHT drizzle on top to give it another dimension.

That sounds pretty damn tasty.

Thanks! The only attribute I can claim is the addition of honey. Otherwise, it's got a pretty standard thing going on.

Also, yes to the use of capers in pasta - duh, I forgot about that. Probably why I have two jars on hand. Spaghetti/pasta puttanesca anyone?


They're also really good in sauteed veggies. Like, sear some zucchini or yellow squash slices in olive oil, caramelize some cherry tomato halves in there, turn down the heat to low, and add 1-2 tsp capers along with your seasoning.
 
2021-12-01 11:09:28 AM  
I've only ever had capers once, and it was in a sauce draped over some grilled salmon.  I have to admit, it was pretty farking tasty.  The capers delivered a punchy, salty hit that drove through a peppery sauce which complemented the mild salmon steak very well.  I liked it. I'd kind of like to find a place to use them but I can't see them fitting into my usual repertoire of foods I normally cook, so I may need to expand my horizons a bit.  The difficulty is finding one that my wife will like, too; she's not big on saltiness in her foods, even if they only come in little pops of flavour.
 
2021-12-01 11:10:35 AM  
Picattatata from Lake Titicaca
Fark user imageView Full Size
 
Ant
2021-12-01 11:25:48 AM  
I love capers, especially with smoked salmon
 
2021-12-01 11:26:55 AM  
I've also tried them in tuna, it works.
 
Ant
2021-12-01 11:45:35 AM  
As much as I love them though, capers always make me think of this:
images.squarespace-cdn.comView Full Size
 
2021-12-01 11:56:30 AM  
I hate capers and any dish with them, dnrtfa.
 
2021-12-01 12:23:47 PM  
We love cooking with them, and tried raising a few nasturtium plants last summer. Unfortunately, the little buds remain under the leaves until they flower, so it's tough to find enough of them to harvest and brine. Pretty plants, but it's much easier to just get a jar when we need them.
 
2021-12-01 12:26:45 PM  
My favorite dish with capers.

Pork Scallopini with butter caper sauce.  I do add sautéed mushrooms with it.

https://www.food.com/recipe/pork-scallopini-with-butter-caper-sauce-445869
 
Ant
2021-12-01 12:37:15 PM  
How do all the caper haters here feel about olives?
 
2021-12-01 1:16:32 PM  

Ant: How do all the caper haters here feel about olives?


I love capers. Can't stand olives.
 
2021-12-01 2:51:18 PM  
I neither dislike nor care for capers per se. I'm annoyed that in the back of my brain, the delicious meal I am about to enjoy had them added because they are pretentiously exotic, and the meal would have been fine without them. If I can ever get over myself, I might enjoy them more.
 
2021-12-01 2:56:30 PM  

NINEv2: Ant: How do all the caper haters here feel about olives?

I love capers. Can't stand olives.


Does not compute.
 
2021-12-01 3:14:32 PM  

Cortez the Killer: NINEv2: Ant: How do all the caper haters here feel about olives?

I love capers. Can't stand olives.

Does not compute.


*shrugs*
One tastes like barf. The other doesn't. Though my only real pavlovian type get-that-shiat-away reaction is reserved for raw tomato.
 
2021-12-01 3:21:46 PM  
they go well in Kraft Mac n cheese. they also go well with bagels and lox. I am a fan.
 
2021-12-01 3:32:55 PM  

fasahd: I neither dislike nor care for capers per se. I'm annoyed that in the back of my brain, the delicious meal I am about to enjoy had them added because they are pretentiously exotic, and the meal would have been fine without them. If I can ever get over myself, I might enjoy them more.


I don't really think of them as exotic.  They're cheap to buy (like $2-4 a jar, and you don't need to use a lot), I think it's more than there aren't a lot of common dishes that they go well in.
 
2021-12-01 3:40:59 PM  
Capers grow absolutely wild on Mediterranean coasts, so you can pick and pickle a bushel for a few hours of time. If you are paying good money for a 3 oz jar, they are simply not worth it.
 
Ant
2021-12-01 4:56:06 PM  

fasahd: because they are pretentiously exotic


What? A jar of them is like $2 at Safeway. Not exactly exotic.
 
Ant
2021-12-01 4:57:29 PM  

NINEv2: Cortez the Killer: NINEv2: Ant: How do all the caper haters here feel about olives?

I love capers. Can't stand olives.

Does not compute.

*shrugs*
One tastes like barf. The other doesn't. Though my only real pavlovian type get-that-shiat-away reaction is reserved for raw tomato.


Your taste buds might be broken.
 
2021-12-01 4:59:18 PM  

Ant: NINEv2: Cortez the Killer: NINEv2: Ant: How do all the caper haters here feel about olives?

I love capers. Can't stand olives.

Does not compute.

*shrugs*
One tastes like barf. The other doesn't. Though my only real pavlovian type get-that-shiat-away reaction is reserved for raw tomato.

Your taste buds might be broken.


somethingwhatidontlikesomething
 
2021-12-01 7:04:26 PM  

fasahd: I neither dislike nor care for capers per se. I'm annoyed that in the back of my brain, the delicious meal I am about to enjoy had them added because they are pretentiously exotic, and the meal would have been fine without them. If I can ever get over myself, I might enjoy them more.


Nothing in the world tastes like a caper - I miss them if they aren't included.  Capers are mandatory on lox bagels and in a good remoulade.  Caponata and puttanesca too.

I'm looking forward to trying a lemon-caper sauce on fishies.  That sounds awesome.

They're inexpensive little flavor bombs, and they do exactly what it says on the tin.  I vote not pretentious.
 
2021-12-01 7:21:14 PM  

rosekolodny: fasahd: I neither dislike nor care for capers per se. I'm annoyed that in the back of my brain, the delicious meal I am about to enjoy had them added because they are pretentiously exotic, and the meal would have been fine without them. If I can ever get over myself, I might enjoy them more.

Nothing in the world tastes like a caper - I miss them if they aren't included.  Capers are mandatory on lox bagels and in a good remoulade.  Caponata and puttanesca too.

I'm looking forward to trying a lemon-caper sauce on fishies.  That sounds awesome.

They're inexpensive little flavor bombs, and they do exactly what it says on the tin.  I vote not pretentious.


It's farking delicious. What fish you planning to use?

And agree on the remoulade, except when I do a Cajun one. That gets minced pickled okra and a little of the pickle juice.
 
151 [OhFark]
2021-12-01 7:24:28 PM  

rosekolodny: fasahd: I neither dislike nor care for capers per se. I'm annoyed that in the back of my brain, the delicious meal I am about to enjoy had them added because they are pretentiously exotic, and the meal would have been fine without them. If I can ever get over myself, I might enjoy them more.

Nothing in the world tastes like a caper - I miss them if they aren't included.  Capers are mandatory on lox bagels and in a good remoulade.  Caponata and puttanesca too.

I'm looking forward to trying a lemon-caper sauce on fishies.  That sounds awesome.

They're inexpensive little flavor bombs, and they do exactly what it says on the tin.  I vote not pretentious.


If you're not opposed to gorgonzola or blue cheese, try that in a lemon/caper sauce on some salmon. Cook salmon, deglaze with lemon juice, add cream and capers, maybe some garlic, reduce, then cheese right towards the end just enough to get melty. It's heavenly.
 
2021-12-01 7:27:09 PM  

151: rosekolodny: fasahd: I neither dislike nor care for capers per se. I'm annoyed that in the back of my brain, the delicious meal I am about to enjoy had them added because they are pretentiously exotic, and the meal would have been fine without them. If I can ever get over myself, I might enjoy them more.

Nothing in the world tastes like a caper - I miss them if they aren't included.  Capers are mandatory on lox bagels and in a good remoulade.  Caponata and puttanesca too.

I'm looking forward to trying a lemon-caper sauce on fishies.  That sounds awesome.

They're inexpensive little flavor bombs, and they do exactly what it says on the tin.  I vote not pretentious.

If you're not opposed to gorgonzola or blue cheese, try that in a lemon/caper sauce on some salmon. Cook salmon, deglaze with lemon juice, add cream and capers, maybe some garlic, reduce, then cheese right towards the end just enough to get melty. It's heavenly.


Just bought 3 lbs of salmon today--it was on sale.

*adds gorgonzola to the grocery list*
 
2021-12-01 7:28:20 PM  

olrasputin: rosekolodny: fasahd: I neither dislike nor care for capers per se. I'm annoyed that in the back of my brain, the delicious meal I am about to enjoy had them added because they are pretentiously exotic, and the meal would have been fine without them. If I can ever get over myself, I might enjoy them more.

Nothing in the world tastes like a caper - I miss them if they aren't included.  Capers are mandatory on lox bagels and in a good remoulade.  Caponata and puttanesca too.

I'm looking forward to trying a lemon-caper sauce on fishies.  That sounds awesome.

They're inexpensive little flavor bombs, and they do exactly what it says on the tin.  I vote not pretentious.

It's farking delicious. What fish you planning to use?

And agree on the remoulade, except when I do a Cajun one. That gets minced pickled okra and a little of the pickle juice.


We don't have a lot of variety in the fish department in Northern AZ.

Cod seems like a good choice.  Or scallops.

I made a great little meal a few weeks ago that was pan-fried salmon, with sliced avocado and capers on the avocado.  I really liked that combination.  Next time I think a bit of hollandaise will be nice.
 
2021-12-01 7:31:44 PM  

151: rosekolodny: fasahd: I neither dislike nor care for capers per se. I'm annoyed that in the back of my brain, the delicious meal I am about to enjoy had them added because they are pretentiously exotic, and the meal would have been fine without them. If I can ever get over myself, I might enjoy them more.

Nothing in the world tastes like a caper - I miss them if they aren't included.  Capers are mandatory on lox bagels and in a good remoulade.  Caponata and puttanesca too.

I'm looking forward to trying a lemon-caper sauce on fishies.  That sounds awesome.

They're inexpensive little flavor bombs, and they do exactly what it says on the tin.  I vote not pretentious.

If you're not opposed to gorgonzola or blue cheese, try that in a lemon/caper sauce on some salmon. Cook salmon, deglaze with lemon juice, add cream and capers, maybe some garlic, reduce, then cheese right towards the end just enough to get melty. It's heavenly.


Noice.  I have a PescatariFriend who I like to cook with.  I bet she'd go for that.
 
2021-12-01 7:47:40 PM  

NINEv2: Cortez the Killer: NINEv2: Ant: How do all the caper haters here feel about olives?

I love capers. Can't stand olives.

Does not compute.

*shrugs*
One tastes like barf. The other doesn't. Though my only real pavlovian type get-that-shiat-away reaction is reserved for raw tomato.


While I don't understand the disparity in your tastes between capers and olives, I have to agree with the raw tomato thing. I have a very limited appetite for raw tomato, and the tomato better be the right one for the application.  I like practically flavorless ones for hamburgers, to provide moisture. I like homegrown for caprice salads. Other than that, I'm not big on them raw.

Turn them into a sauce for pasta or pizza? One of my most favorite things in the world.
 
2021-12-01 7:50:19 PM  
OK I can't find a picture of the salmon and stuff, and honestly it probably wasn't that pretty.

But now I want to do this again.  Bok choy, mushrooms, and probably skirt steak.  Definitely with garlic, maybe with oyster sauce.

Fark user imageView Full Size
 
2021-12-01 8:02:12 PM  

rosekolodny: OK I can't find a picture of the salmon and stuff, and honestly it probably wasn't that pretty.

But now I want to do this again.  Bok choy, mushrooms, and probably skirt steak.  Definitely with garlic, maybe with oyster sauce.

[Fark user image 850x637]


Looks good. Something like that on rice is a pretty typical weeknight meal for us. Except usually oyster or shiatake for the mushroom type. Fresh ginger's always good too, if you can get that for a non-stupid price.

I typically pair mushrooms, broccoli, etc. with the sweeter sauces like oyster or hoisin.

Most leafy green things are pretty neutral in that regard, so anything's fair game.

Asparagus is excellent with a little more bite--usually black vinegar in the sauce.

Regarding the fish selection...I kinda figured you guys would at least get access to some of the same freshwater farmed varieties as we do in Dallas (it's about the same distance). There's some outstanding trout coming out of Colorado these days. Maybe just the disparity in metro populations not producing enough demand.
 
2021-12-01 8:11:31 PM  

olrasputin: rosekolodny: OK I can't find a picture of the salmon and stuff, and honestly it probably wasn't that pretty.

But now I want to do this again.  Bok choy, mushrooms, and probably skirt steak.  Definitely with garlic, maybe with oyster sauce.

[Fark user image 850x637]

Looks good. Something like that on rice is a pretty typical weeknight meal for us. Except usually oyster or shiatake for the mushroom type. Fresh ginger's always good too, if you can get that for a non-stupid price.

I typically pair mushrooms, broccoli, etc. with the sweeter sauces like oyster or hoisin.

Most leafy green things are pretty neutral in that regard, so anything's fair game.

Asparagus is excellent with a little more bite--usually black vinegar in the sauce.

Regarding the fish selection...I kinda figured you guys would at least get access to some of the same freshwater farmed varieties as we do in Dallas (it's about the same distance). There's some outstanding trout coming out of Colorado these days. Maybe just the disparity in metro populations not producing enough demand.


Yeah, my store has trouts.  I guess I think of them as camping food, where you put up with all the bones because someone caught it and there's a campfire.

I love bok choy in soup.  These are a bit unwieldy but they sure tasted good.

Fark user imageView Full Size


Fark user imageView Full Size


Fark user imageView Full Size
 
2021-12-01 8:16:44 PM  

rosekolodny: olrasputin: rosekolodny: OK I can't find a picture of the salmon and stuff, and honestly it probably wasn't that pretty.

But now I want to do this again.  Bok choy, mushrooms, and probably skirt steak.  Definitely with garlic, maybe with oyster sauce.

[Fark user image 850x637]

Looks good. Something like that on rice is a pretty typical weeknight meal for us. Except usually oyster or shiatake for the mushroom type. Fresh ginger's always good too, if you can get that for a non-stupid price.

I typically pair mushrooms, broccoli, etc. with the sweeter sauces like oyster or hoisin.

Most leafy green things are pretty neutral in that regard, so anything's fair game.

Asparagus is excellent with a little more bite--usually black vinegar in the sauce.

Regarding the fish selection...I kinda figured you guys would at least get access to some of the same freshwater farmed varieties as we do in Dallas (it's about the same distance). There's some outstanding trout coming out of Colorado these days. Maybe just the disparity in metro populations not producing enough demand.

Yeah, my store has trouts.  I guess I think of them as camping food, where you put up with all the bones because someone caught it and there's a campfire.

I love bok choy in soup.  These are a bit unwieldy but they sure tasted good.

[Fark user image 850x1133]

[Fark user image 850x1133]

[Fark user image 850x637]


Haha yeah, those bowls look amazing. But I'm doubting there's a dignified way to actually eat it...

The farm-raised trout I'm talking about is either boneless, or they're so small that you don't notice them after cooking.

I mean, I loves me some salmon too, but a good trout fillet is just as sturdy in the pan while providing a much cleaner slate to pile flavors onto.
 
2021-12-01 8:18:37 PM  

olrasputin: rosekolodny: olrasputin: rosekolodny: OK I can't find a picture of the salmon and stuff, and honestly it probably wasn't that pretty.

But now I want to do this again.  Bok choy, mushrooms, and probably skirt steak.  Definitely with garlic, maybe with oyster sauce.

[Fark user image 850x637]

Looks good. Something like that on rice is a pretty typical weeknight meal for us. Except usually oyster or shiatake for the mushroom type. Fresh ginger's always good too, if you can get that for a non-stupid price.

I typically pair mushrooms, broccoli, etc. with the sweeter sauces like oyster or hoisin.

Most leafy green things are pretty neutral in that regard, so anything's fair game.

Asparagus is excellent with a little more bite--usually black vinegar in the sauce.

Regarding the fish selection...I kinda figured you guys would at least get access to some of the same freshwater farmed varieties as we do in Dallas (it's about the same distance). There's some outstanding trout coming out of Colorado these days. Maybe just the disparity in metro populations not producing enough demand.

Yeah, my store has trouts.  I guess I think of them as camping food, where you put up with all the bones because someone caught it and there's a campfire.

I love bok choy in soup.  These are a bit unwieldy but they sure tasted good.

[Fark user image 850x1133]

[Fark user image 850x1133]

[Fark user image 850x637]

Haha yeah, those bowls look amazing. But I'm doubting there's a dignified way to actually eat it...

The farm-raised trout I'm talking about is either boneless, or they're so small that you don't notice them after cooking.

I mean, I loves me some salmon too, but a good trout fillet is just as sturdy in the pan while providing a much cleaner slate to pile flavors onto.


Er...the fillets were cut to mostly avoid bones, that is. I hope it's not a gelatinous mass of fish.
 
2021-12-01 8:20:56 PM  

olrasputin: The farm-raised trout I'm talking about is either boneless, or they're so small that you don't notice them after cooking.

I mean, I loves me some salmon too, but a good trout fillet is just as sturdy in the pan while providing a much cleaner slate to pile flavors onto.


I thought about picking some up the other day.  They're about 8" from stem to stern and I could make delicious fish powder out of the heads and bones and stuff.  This gal says I should do it for better broths.

BETTER THAN TAKEOUT - Wonton Noodle Soup Recipe
Youtube fT14pV6oxvI
 
2021-12-01 8:26:42 PM  
Oh.  I could do whole fried fishies, either Chinese style or Thai.  One trout per person.  They're just so small.

thewoksoflife.comView Full Size
 
2021-12-01 8:33:19 PM  

rosekolodny: olrasputin: The farm-raised trout I'm talking about is either boneless, or they're so small that you don't notice them after cooking.

I mean, I loves me some salmon too, but a good trout fillet is just as sturdy in the pan while providing a much cleaner slate to pile flavors onto.

I thought about picking some up the other day.  They're about 8" from stem to stern and I could make delicious fish powder out of the heads and bones and stuff.  This gal says I should do it for better broths.

[YouTube video: BETTER THAN TAKEOUT - Wonton Noodle Soup Recipe]


Oh wow, those are much smaller than what's available here. Let's see...

Fark user imageView Full Size


From a Palestinian dish I tried a while ago. That's about 1/2 a fillet. Maybe 1/3 lb on its own.
 
2021-12-01 9:44:44 PM  

Cortez the Killer: NINEv2: Cortez the Killer: NINEv2: Ant: How do all the caper haters here feel about olives?

I love capers. Can't stand olives.

Does not compute.

*shrugs*
One tastes like barf. The other doesn't. Though my only real pavlovian type get-that-shiat-away reaction is reserved for raw tomato.

While I don't understand the disparity in your tastes between capers and olives, I have to agree with the raw tomato thing. I have a very limited appetite for raw tomato, and the tomato better be the right one for the application.  I like practically flavorless ones for hamburgers, to provide moisture. I like homegrown for caprice salads. Other than that, I'm not big on them raw.

Turn them into a sauce for pasta or pizza? One of my most favorite things in the world.


Ohfersure. I finally got around to making a marinara from fresh tomatoes this year. White tomatoes, dry vermouth, etc... I got the sweet/sour balance perfect (for me). Prep was a bit unpleasant though.
 
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