[Variable]

Okay let's talk capers. How much do you like them and what do you put them on?

I like them a lot and I put them on almost everything.

[PhDGirl]

Originally Posted by Variable

Okay let's talk capers. How much do you like them and what do you put them on?

I like them a lot and I put them on almost everything.

I like them too. I use them mostly with chicken and fish.

[iTz_NoT_Me_iTzZu]

Originally Posted by sumiyia

dinner last night: chinese chicken & corn soup, chicken chow mein, garlic chicken, and sweet and sour chicken.

that looks great! I wish I took more care in making my food look pretty before I start consuming it

[Timbit]

Looks great but too much chicken for me. Am on a vegetarian kick again.
Capers: no. Can't stand them. I think they're an acquired taste.

[sumiyia]

Originally Posted by Timbit

Looks great but too much chicken for me. Am on a vegetarian kick again.
Capers: no. Can't stand them. I think they're an acquired taste.

haha.. chicken is ALL my in-laws eat... veggies are a foreign concept.

i'll post the recipes as soon as i get the chance iA

[hijabihoodlum]

Originally Posted by sumiyia

yup

that's a lot of chicken. looks good though

Okay let's talk capers. How much do you like them and what do you put them on?

I like them a lot and I put them on almost everything.

i like your food questions. capers are still a mystery to me. i have a small tall jar (hard to get those buggers out) of them, but only because i feel like i should. i haven't figured out what they're supposed to go on, or why. it's the why that bugs me. to me, they're just mini pickled little things. so i've put them in cooked things (like red sauces for pasta), but i dont think they add anything. i've put them on salads, and i think they make sense there. oh and i like them on top of smoked salmon with cream cheese. but again...they don't seem very versatile. so what's the big appeal? and why?

[Variable]

Originally Posted by hijabihoodlum

but again...they don't seem very versatile. so what's the big appeal? and why?

Well, to me any time I want sort of a vinegary "mediterranean" flavor - on go the capers. Which is pretty much all the time. One thing I like them with is angel hair pasta with cherry tomatoes/black olives/fresh basil emulsified in an olive oil glaze. Fish and chicken too (I'd say anything that goes with white wine but I have to remember where I am haha)

But I've been trying them in quick sorts of things like grill cheeses (with red peppers and onions) and yeh it can really liven that kind of thing up too. Just a little extra acidity is sometimes all you need.


In other news, I got a George Foreman Grill from a friend - best bachelor appliance ever (aside from a Broil King). I cooked a frozen chicken breast tonight in under fifteen minutes!!

AND

I just got loaded up on mole from the local Latin market... Doño María - my favourite brand. So, armed with my new grill, I'm gonna make up some enmoladas tomorrow. (but they were out of the cheese I needed dammit)

[onetspvanilla]

making chicken pot pie tonight... the inside is delicious (i sneaked a few spoonfulls of yummy, creamy, chicken & mushrooms & carrots & onions & melted marble chedder and mozzerella cheese goodness ) but the crust left much to be desired... inside of an even smooth circle pastry cutout shape, i ended up with random parts of pastry dough that i just stuck on top of the pie. might update this with pics

[Safia]

Originally Posted by onetspvanilla

making chicken pot pie tonight... the inside is delicious (i sneaked a few spoonfulls of yummy, creamy, chicken & mushrooms & carrots & onions & melted marble chedder and mozzerella cheese goodness ) but the crust left much to be desired... inside of an even smooth circle pastry cutout shape, i ended up with random parts of pastry dough that i just stuck on top of the pie. might update this with pics

Wow, you make that sound really good .

But I'm full to the brim .

[hijabihoodlum]

Originally Posted by Variable

Well, to me any time I want sort of a vinegary "mediterranean" flavor - on go the capers. Which is pretty much all the time. One thing I like them with is angel hair pasta with cherry tomatoes/black olives/fresh basil emulsified in an olive oil glaze. Fish and chicken too (I'd say anything that goes with white wine but I have to remember where I am haha)

But I've been trying them in quick sorts of things like grill cheeses (with red peppers and onions) and yeh it can really liven that kind of thing up too. Just a little extra acidity is sometimes all you need.


In other news, I got a George Foreman Grill from a friend - best bachelor appliance ever (aside from a Broil King). I cooked a frozen chicken breast tonight in under fifteen minutes!!

AND

I just got loaded up on mole from the local Latin market... Doño María - my favourite brand. So, armed with my new grill, I'm gonna make up some enmoladas tomorrow. (but they were out of the cheese I needed dammit)

sally i think you officially have someone new to hate i'll be sure to remember the capers with whatever i eat when im drinking white grape juice. and im still slow getting on the mole train- ive seen dona maria at our grocery store, but i cant buy a jar when im leaving for winter break in 2 days, so maybe at home home later this week i'll search the stuff out (i live where the grocery stores carry a LOT of latin foods)

[onetspvanilla]

here are the pics! that puffy stuff on the crust is bits of chopped cheese... the only thing i'd change next time is... the addition of peas! but other than that, alhamdulillah

[onetspvanilla]

another attempt at sushi gone not great, but at least it held its shape so i could cut it... spicy crunchy tempura shrimp, avocado & cucumber rolls are awesome. figuring out how to make the spicy orange sauce at home has been amazingggg... i'm tempted to put it on everything now and lol ignore the horribly ugly serving method, i was too lazy to pull out the sushi dishes

[sumiyia]

Originally Posted by onetspvanilla

here are the pics! that puffy stuff on the crust is bits of chopped cheese... the only thing i'd change next time is... the addition of peas! but other than that, alhamdulillah

mmmmmmmmm that looks GOOD!

recipe?

[onetspvanilla]

Originally Posted by sumiyia

mmmmmmmmm that looks GOOD!

recipe?

thank you!
i ended up doing this by "andaaz" but it's really easy and a fun recipe for cleaning out the fridge leftovers. for that one 8" pie pan, i chopped a few shallots and tossed them around in a good amount of butter for a few minutes. took a little more than a tablespoon of flour, add that in, and whisked it until there were no more lumps... then i added a cup of chicken stock and two splashes of 2% milk (if you're using cream, i'd stick with a much smaller amount obviously) and garlic salt to taste (i ran out of real garlic ). while its bubbling and you're periodically whisking it, shred some cooked chicken, some cheese, and chop up veggies -- i used carrots, mushrooms, thick chunks of red onion, and at the very end, just decided to thinly slice a small potato and add that in as well. toss all of that in the pot, salt & pepper it to taste, and add some dried basil and parsley, or whatever herbs float your boat.
i know some people do a crust on the bottom too, but i only had enough leftover pillsbury cresent dough (yes i cheated ) for the top.. but next time when i plan this right, i'll do both top and bottom.
good luck and let me know how it goes!

[Variable]

Originally Posted by hijabihoodlum

sally i think you officially have someone new to hate i'll be sure to remember the capers with whatever i eat when im drinking white grape juice. and im still slow getting on the mole train- ive seen dona maria at our grocery store, but i cant buy a jar when im leaving for w