Post by ukbill on Nov 29, 2016 16:44:27 GMT -5
Capers are the flower buds of a plant I know nothing about so I will not spout on about it.. The flower buds of the caper plant are usually sold in little jars of brine.
This is proper Brine i.e Water with salt (NaCl) and NO added sugar!
They are tart little pips of explosive flavour which sparks up and cuts through just about any greasy food you can imagine.
I finely chop them and mash them into unsalted butter with fresh chopped parsley and put them into fresh cooked hot pasta or onto the top of a pan fried beef steak.. or just about any steak including Salamon for that matter.
Last night for a snack I opened a jar of Caper Berries. these are the fruit of the caper flower (i presume as I say I know nothing about these plants) I needed a quick snack so toast with tinned sardines it was.
I "buttered" the toast with soft white cream cheese, mashed the sardines on top then sliced the berries and placed them over the surface and with a little black pepper made a very tasty snack.
Now I know there will be a tiny amount of fructose in both the flower buds and the berries.. however the pickling in brine will reduce this substantially and to be honest if you are eating a teaspoon full of the capers it will be enough so maybe 1% fructose of 5g = 0.05g which is so small as not to cause anyone but the most stressed HFI any problem at all.
The Caper berries are bigger of course and have far less flavour by size and weight but at least can be eaten by themselves without bringing on a coughing fit.. As I say capers are tiny flavour bombs..
If semtex had taste it would be like capers.
Enjoy!
Keep smiling.
This is proper Brine i.e Water with salt (NaCl) and NO added sugar!
They are tart little pips of explosive flavour which sparks up and cuts through just about any greasy food you can imagine.
I finely chop them and mash them into unsalted butter with fresh chopped parsley and put them into fresh cooked hot pasta or onto the top of a pan fried beef steak.. or just about any steak including Salamon for that matter.
Last night for a snack I opened a jar of Caper Berries. these are the fruit of the caper flower (i presume as I say I know nothing about these plants) I needed a quick snack so toast with tinned sardines it was.
I "buttered" the toast with soft white cream cheese, mashed the sardines on top then sliced the berries and placed them over the surface and with a little black pepper made a very tasty snack.
Now I know there will be a tiny amount of fructose in both the flower buds and the berries.. however the pickling in brine will reduce this substantially and to be honest if you are eating a teaspoon full of the capers it will be enough so maybe 1% fructose of 5g = 0.05g which is so small as not to cause anyone but the most stressed HFI any problem at all.
The Caper berries are bigger of course and have far less flavour by size and weight but at least can be eaten by themselves without bringing on a coughing fit.. As I say capers are tiny flavour bombs..
If semtex had taste it would be like capers.
Enjoy!
Keep smiling.