these are just wannabe olives

[Anonymous No.19827576]

and overpriced. why the fuck do people even use these?

[Anonymous No.19827583]

>>19827576
nice bait have a (You)

[Anonymous No.19827597]

>>19827576
I prefer gapers

[Anonymous No.19827600]

>>19827576
They’re great.
Chicken piccata, tuna salad, puttanesca, the list goes on

[Anonymous No.19827602]

>>19827576
Much sweeter than olives, different taste, olive is more bitter. Work amazing in some dishes

[Anonymous No.19827657]

>he doesnt eat caper stuffed olives

[Anonymous No.19827672]

>>19827657
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

[Anonymous No.19827678]

>>19827600
You forgot directly in my mouth

[Anonymous No.19827686]

>>19827657
kek

[Anonymous No.19827716]

>>19827576
they don't even taste like olives

[Anonymous No.19827733]

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.

[Anonymous No.19827789]

>>19827733
>some recipe I saw in the New York Times
There's your problem, exaggeration or no

[Anonymous No.19828027]

>>19827672
only a fillet? you can cram three of those in whole chovy

[Anonymous No.19828042]

Try eating a steak tartare, you'll never badmouth capers again.

Also it's nice with nachos.

[Anonymous No.19828301]

>>19827576
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?
>>19827789
NYT is one of the most reliable sources of good quality, proven recipes outside of just buying cookbooks.

[Anonymous No.19828931]

>>19827576
they're literally only used to make tartare sauce, which is just mayo and capers

[Anonymous No.19829388]

>>19827576
they're more like a condiment than an actual food.
you just add a few to season a dish, and that's it

[Anonymous No.19829394]

>>19827576
They taste nothing like olives you dumb retard faggot

[Anonymous No.19829982]

>>19827576
they go good with lox

[Anonymous No.19830584]

>>19827576
I dice a few tablespoons of these and add them to my potato salad. They are also good in a chef style green salad.

[Anonymous No.19830785]

>>19827576
>he doesn't fry his capers
Crispy lil guys easily elevate 9/10 dishes.

[Anonymous No.19830812]

>>19830785
This is really good with a ceasar salad