[Sca-cooks] Capers caper

[Philip W. Troy & Susan Troy]

Susan Fox-Davis wrote:

> "Philip W. Troy & Susan Troy" wrote:
>>Also excellent with ultra-fresh raw, skinless and boneless herring fillets, traditionally accompanied by the capers, chopped onion, and riced hard-boiled egg yolk sprinkled on top. Eaten with bread (real whole wheat or rye) and butter
>>
>>Adamantius
>>
>
> Swedish Sashimi!
>
>>From what plant do the buds which become capers grow?  I don't like capers much either, but it may be how they are prepared, so I'd like to try my hand at pickling them at home and see if that helps.
>
> Selene in Caid


Possibly more Danish, but  expect it would go over well in Sweden.

Capers come from a nasturtium relative, I believe. The plant also
produces berries which can be pickled, while green.

BTW, thank you for _not_ using the word "sushi" in connection with this ;  )



Adamantius

--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98