I like to hollow out a caper berry and stuff it with a sliver of almond, a sliver of garlic and a sliver of pimento and paste it all together with blue cheese. This gets crammed up an olive hole and the whole thing gets wrapped in an anchovy fillet
Olives? No, capers are pickled peas to me. I remember making some recipe I saw in the New York Times (bucatini with capers and sardines) and realizing as I took the first bite that I had made mac and cheese with tuna and peas.
That's like saying anchovies are wannabe sardines, except that capers are incredibly cheap relative to any decent olive. What the fuck are you even talking about?
NYT is one of the most reliable sources of good quality, proven recipes outside of just buying cookbooks.
nice bait have a (You)
I prefer gapers
They’re great.
Chicken piccata, tuna salad, puttanesca, the list goes on
You forgot directly in my mouth
Much sweeter than olives, different taste, olive is more bitter. Work amazing in some dishes
>he doesnt eat caper stuffed olives
I like to hollow out a caper berry and stuff it with a sliver of almond, a sliver of garlic and a sliver of pimento and paste it all together with blue cheese. This gets crammed up an olive hole and the whole thing gets wrapped in an anchovy fillet
only a fillet? you can cram three of those in whole chovy
they don't even taste like olives
Olives? No, capers are pickled peas to me. I remember making some recipe I saw in the New York Times (bucatini with capers and sardines) and realizing as I took the first bite that I had made mac and cheese with tuna and peas.
>some recipe I saw in the New York Times
There's your problem, exaggeration or no
That's like saying anchovies are wannabe sardines, except that capers are incredibly cheap relative to any decent olive. What the fuck are you even talking about?
NYT is one of the most reliable sources of good quality, proven recipes outside of just buying cookbooks.
Try eating a steak tartare, you'll never badmouth capers again.
Also it's nice with nachos.
they're literally only used to make tartare sauce, which is just mayo and capers
they're more like a condiment than an actual food.
you just add a few to season a dish, and that's it
They taste nothing like olives you dumb retard homosexual
they go good with lox
I dice a few tablespoons of these and add them to my potato salad. They are also good in a chef style green salad.
>he doesn't fry his capers
Crispy lil guys easily elevate 9/10 dishes.