Food & Drink

I'm Chris - or Christopher - or Mr. Dean - or Master Christopher - or just plain Sir. I'm a self-professed foodie. I love to cook and I take great pleasure in all things edible. My husband and I are relatively new to Portland, Oregon and are enjoying our culinary explorations of the area!

Food is NOT just fuel!

Saturday, December 3, 2011


For years I've bought capers in glass jars that are floating in a brine solution. For years I've read and listened to people like Mario Batali (not in person...on his shows...seriously I WISH I knew Mario Batali) tell me that I should buy salt-packed capers, because the taste is amazingly fresher. Well I finally did as I was told. I found a jar of salt-packed capers. They require a tiny bit more prep than the brine-soaked ones. At least 10 minutes before you need them you simply need to shake out your desired amount into a small bowl, and then soak them in water for 10 minutes or so. Drain them, and they're ready to go. All the salt melts away and doesn't impact the flavor. And speaking of flavor - so much more true and sharp. The brine-soaked capers often just taste like the brine they come in. So if you are wondering about capers, go for the salt-packed. It will make all the difference in the world!


  1. Who knew? Not me for one! I LOVE capers. Yeah! Thanks for this. I will check out the new variety for sure. Now if I could only find duck eggs...

  2. I know, right? You'll love the salt-packed ones. Do you ever eat caperberries? I love those as well - big & juicy. They go great as an after work snack (before dinner) with a glass of white wine. :)