We might have to have a special week for capers.

I want to try them, now.  I'm intrigued.

So this coming week, we might all have to #1--find them, and #2--cook with them!

[TrudieC]

I'm game!

[kennedydp5]

ooh, i can do that too!  i didn't get my tilapia last night (but i did get salmon tonight!).  i've always wanted to learn how to make chicken picata...  i know that recipe calls for capers!

[AndiJ78]

I made wannabenana's recipes tonight and it was great, in fact I was just coming to post a review of it.

Capers are very "brine-y" sort of remind me of a spanish olive in flavor. We used them for the flavor, but pushed them to the side whiel actually eating the dish.

I am not sure if I could handle a lot of capers in a week, maybe a once a month type thing.

[1nana]

You're right about the briney type flavor. I love the tartness and saltiness to them.

I'm glad they gave off enough flavor without actually eating them.

[Sandymac]

Think I heard they came from the nasturtium (?) flower.. ???? Maybe somebody knows for sure.. But they're great on anything "seafoody"  

[TrudieC]

Capers are actually the unopened buds of the Mediterraneon Bush.  But, nasturtium flowers themselves are edible and very nice in a salad

[swampcritter]

Learn something new everyday -- the leaves of the caper bush can be used as rennet substitute.

[Sandymac]

Yes, I agree... learning something new everyday.. I don't use rennet either.. Why do I associate that with pudding?? Hmmm .. my mind playing usual tricks..