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/ck/ - Food & Cooking

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File: 288 KB, 2000x1111, capers.jpg [View same] [iqdb] [saucenao] [google]
10757449 No.10757449 [Reply] [Original]

What the fuck am I supposed to do with capers? I can't make them not taste like a chemically salt bomb that ruins everything they're put on/in.

>> No.10757465

>>10757449
yea i hate capers too
they taste like pickled dirt

>> No.10757484

>>10757449
chop them in meatballs or in some sort of sauce, works fine

>> No.10757490

>>10757449
They're great in many tomato based sauces, and obviously with lox and cream cheese.

>> No.10757500
File: 224 KB, 1008x756, Blanquette de Porc.jpg [View same] [iqdb] [saucenao] [google]
10757500

>>10757449
Add them in a velouté sauce. I wanted to add them in pic related, but I completely forgot when I was at the store that week.

>> No.10757540

Great for Königsberger Klopse - basically meatballs with finely chopped anchovis (those are be left out in some recipes) in a bechamel sauce made with some lemon juice and capers, served with boiled mealy potatoes. Very typical dish of Northern German cuisine.

>> No.10757552

>>10757449
my rich friends parents took me too a fancy restaurant and i ordered a dish with capers and they tasted like shit

>> No.10757558

>>10757449
Acidic sauces
‘za
I like to eat them with yogurt, olives and flat bread

>> No.10757673

>>10757449
You're supposed to realize you don't like capers and move on I guess.
>I like em. I basically only use them when making puttanesca or making a pan sauce to go over swordfish.

>> No.10757685
File: 10 KB, 236x177, efa80fdd7bcb254efc50487175bfb23a--bobby-hill-taco-bells[1].jpg [View same] [iqdb] [saucenao] [google]
10757685

they work with the salmon, they work with the little pickles, and I think they might work with fruit pies

>> No.10757698

>>10757685
Caper fruit pie?
>go on....

>> No.10757700

>>10757685
lol just saw this episode on my latest KotH rewatch last night

>> No.10757707
File: 40 KB, 460x230, Zesty_Spaghetti_la_Puttanesca_001.jpg [View same] [iqdb] [saucenao] [google]
10757707

http://bitchinlifestyle.tv/recipe/nadia-gs-spaghetti-alla-puttanesca/

>>10757673
Sooo good. It's the only reason I keep capers (and anchovies, as well) on hand.

>> No.10757719

>>10757449
I thought a caper was a fish

>> No.10757731

>>10757449
I love those things with salmon and some other fish, but it really doesn't fit with almost anything else.

Maybe with a turkey sub.

>> No.10757736

They're good on a slice of rye with a hardboiled egg and a little mayo.

>> No.10757793

>>10757449
Put them on bagels with cream cheese and smoked salmon. Good shit, man.

>> No.10757885 [DELETED] 
File: 40 KB, 491x491, behindthispost.jpg [View same] [iqdb] [saucenao] [google]
10757885

>>10757793

>> No.10757904

You're RINSING them before use, right? Capers are needed in puttanesca and they're great in salads. And in chicken piccata.

>> No.10757922

>>10757885
You wish your bubbe made rugulah and lekach as well as mine, goy.

>> No.10757925

>>10757449
Isn't tartar sauce made of these, chopped pickles, and mayo?

>> No.10757929

>>10757922
https://www.youtube.com/watch?v=atuFSv2bLa8

>> No.10757941

>>10757925
No, it's made of tartar. You know, that white stuff on your teeth that the toothbrush brushes away?

>> No.10758012

>>10757904
>He rinses his capers

Fucking faggot.

>> No.10759099
File: 71 KB, 1024x576, 1528880235488m.jpg [View same] [iqdb] [saucenao] [google]
10759099

Trout + brown butter + lemon juice + capers + parsley + choice of cooked veg or potato cut into coins + saute spinach

Thank me later

>> No.10759349

If you deep fry them they open up and get a crunchy texture.

>> No.10759538
File: 58 KB, 447x448, 1524638471728.jpg [View same] [iqdb] [saucenao] [google]
10759538

Used them for chicken piccata today. Learn to cook fag

>> No.10759944

Great for for fish sauces. I like them on my Greek salads too.

>> No.10759950

>>10759538
is this loss?

>> No.10760020

>>10757449
Smoked trout/salmon bruschetta, cream cheese, a couple capers and diced raw red onion. Sprinkled over a salad. Some ideas.

>> No.10760098
File: 337 KB, 800x800, Koenigsberger_Klopse.jpg [View same] [iqdb] [saucenao] [google]
10760098

>>10757449
Königsberger Klopse, aka prussian meat balls.

>> No.10760201

>>10760098
>aka prussian meat balls.
>not kings mountain meatballs

>> No.10760365

>>10757685
capers, smoked salmon, a little bit of sour cream and chives on a cracker is amazing

>> No.10760403

>>10760201
Königsberg is a city in Prussia (now Russian Kaliningrad)
Königsberger Klopse is East Prussian meal

there are no Königsberge as far as I know
there are Kaiserberge, but they are in the South

>> No.10760433

>>10760098
looks bland af
but then germanic, so....

>> No.10760514

>>10760433
It tastes delicious. Creamy, hearty, with a nice combination of pork and beef minced together with juicy onions and a little bit of parsley to round it up. The capers and the slight acidity from the splash of lemon make it a very light but solid dish matched with cooked potatoes in butter, maybe stop beeing a shitskin which needs to kill of his tastebuds with overspiced rotten ingridients.
t. polack inb4 german butthurt

>> No.10760990

i just eat them straight from the can

>> No.10761433
File: 490 KB, 800x1200, fullsize.jpg [View same] [iqdb] [saucenao] [google]
10761433

Make puttanesca sauce

>> No.10761500

>>10760514
>bland af confirmed

>> No.10761517

>>10760514
>i like my food to be no more colourful than off-white
>i like my food to be no more flavourful than wonder bread

>> No.10761841

>>10761517
All white is all right

Also biscuits and gravy are delicious and flavorful, don't judge the flavor of food by the color. His description sounds tasty.

>> No.10761854
File: 114 KB, 1024x889, 1024px-Koenigsberger.jpg [View same] [iqdb] [saucenao] [google]
10761854

>>10760514
>>10760098
this sounds great except for the disgustingly plain looking potatoes
what is it with you central and eastern euros and not even putting a bit of effort into making potatoes the delicious side they're supposed to be

>> No.10762571

>>10761854
Cooked potatoes with a bit of butter and salt are delicous, not really sure what you are on about. Sure baked, fried etc are great too but honestly, mashed and cooked ones are a suberp comfy food. Just add a little sauce over it and mash them with your fork into comfy pieces of hearty carb-love.

But I guess it depends on the kind of potato you use. There are something around 200 kinds of different tasting and behaving tatoes on germany, which do taste differently. The best in my opinion are especialy the young small ones, which have so much flavour that you simply don't need a shitton of toppings. Culinary puritism.

>> No.10762614

>>10757719
That’s kipper.

>> No.10762618

>>10757904
Was going to say, put in a glass of cold water for some time before you use them...

>> No.10762627

>>10757449
>>10757465
Never had them, but if they are earthy then try using them like beets:
-thyme
-ginger
- pie-like spices, nutmeg cloves cinnamon etc

>> No.10762831

chicken picatta, my favorite chicken dish

>> No.10763000
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10763000

Ah, yes. Capers. The last ingredient I needed to perfect my recipe. I can impregnate the gum with capers and bring it to a slow roast so they dont fall out. Thank you OP.

>> No.10763009

>>10763000
You summoning an ethereal being?

>> No.10763079
File: 98 KB, 1600x1108, mediterranean-tuna-pasta-horiz-a-1600.jpg [View same] [iqdb] [saucenao] [google]
10763079

>>10757449
In Mediterranean Tuna Pasta.

>> No.10763090

Make lemon caper chicken, I love capers I can eat em by the spoonful

>> No.10764485

I like them in a wrap with roast beef and cream cheese
They're pretty good on a bagel with cream cheese as well.