I like capers. I like the little, delicate capers. I like the fat capers. I even like the caperberries. But they are, essentially, vinegar delivery vehicles.
I've taken to making my own pickled onions and cucumbers. They're pretty good - and really very easy.
Yes, but that is literally the most difficult bit (apart from heating the vinegar with the various pickling spices, which can make a bit of a honk). You then salt them on kitchen towel for a day to leach out the moisture and ensure crispness when pickled.
Yes, but that is literally the most difficult bit (apart from heating the vinegar with the various pickling spices, which can make a bit of a honk). You then salt them on kitchen towel for a day to leach out the moisture and ensure crispness when pickled.
My least favourite kitchen activity is peeling onions. Of any size. Also shallots. And garlic. Let's say all the aliums. Alia?
My least favourite kitchen activity is peeling onions. Of any size. Also shallots. And garlic. Let's say all the aliums. Alia?
Pro-tip (at least as far as onions are concerned): Sacrifice the first layer of onion. Cut through the skin and first layer and you're no longer fúcking about with the stupid papery bit and can do it in half the time.
Pro-tip (at least as far as onions are concerned): Sacrifice the first layer of onion. Cut through the skin and first layer and you're no longer fúcking about with the stupid papery bit and can do it in half the time.