PCS Nation Jacked-Up G Fact

Culinary Edition! 😄

I'm 56 years old and I've been eating for every day of it, and I still can't reconcile myself with "capers", as in chicken piccata.

What are these things, for crying out loud?

They don't taste like anything.

Do they add flavor to the things they're in and then just lay there dead & ugly?

Are you even supposed to eat them? 😳

Are they used for anything but <insert meat> piccata?

What other vegetable, if any, are they most closely related to, because they look like shriveled up peas a little bit, but they could be little micro Brussels sprouts, too. It would help to know, so then next time it'd be easier to find the taste, if any, because I'd kinda know what to look for.

If it's a visual thing, that's a fail. They look like something fell in the pot when no one was paying attention, then you said "Aw crap..." and looked around and brought it to the table anyway...and everybody just figured it was shrively peas or mini Brussels sprouts and ate it.

Maybe I'm just getting shitty capers? Are there like "gourmet capers" that they use in fine-dining establishments that I just don't know about? Maybe they're greener, or more pungent? Maybe better capers have some distinctive flavor or chew, that you just don't get from those ugly-ass gray squishy jar capers. I'd give capers the benefit of the doubt if I knew they brought something to the game at some level.

I have a lot more pent-up questions about capers than I even thought I did. 😆

Those who knows, help me out!

Management note...

If you use the "It's The Great 'Caper' Caper" line, I'm gonna roll my eyes really, really hard. I managed not to. Contain yourselves. 😏