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ISO salt-packed capers

k
katzzz Mar 2, 2012 07:54 AM

Who's got 'em for the best price? While it's no problem finding capers in brine, I only come across salt-packed capers rarely -- and the price is about $7 for a little jar, which seems pricier than they should be. I mean, salt is cheap, right?

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  1. 9
    9lives RE: katzzz Mar 2, 2012 08:32 AM

    My "go to" place is Pace on Cross St in the NE.

    I wrote a longer oiece a few mins ago...but puter crashed.

    We use them a lot...by the olive bar in the deli section on the right.

    1 Reply
    1. re: 9lives
      hotoynoodle RE: 9lives Mar 2, 2012 12:37 PM

      this is where i get them too.

    2. m
      Madrid RE: katzzz Mar 2, 2012 09:41 AM

      Capone's, Mass Ave North Cambridge and Union Square Somerville
      sells them by weight, can't remember price, but very reasonable as are all his prices
      great quality and he's carried them forever.

      2 Replies
      1. re: Madrid
        m
        Madrid RE: Madrid Mar 2, 2012 01:13 PM

        I just checked my supply. $2.75 for 4 oz from Capone. He makes fresh pasta and sauces and lots of other goodies and he really knows his stuff. 4 oz is a lot given how light they are.

        1. re: Madrid
          b
          bear RE: Madrid Mar 2, 2012 06:37 PM

          So good to know about Capone's. Thanks, Madrid.

          I think Formaggio Kitchen sells them in really big bags, which seem expensive but last forever. A smaller amount from Capone's would be perfect.

          If desperate, the condiment bar at Whole Foods usually has them. I can't remember the exact price per pound, but it's probably not cheap!

      2. d
        devilham RE: katzzz Mar 2, 2012 11:06 AM

        hmmm, thought I saw them at Tony's Italian Market in Rozzie, but might be thinking of the salt packed sardines.....the memory she is fuzzy

        1. StriperGuy RE: katzzz Mar 2, 2012 01:56 PM

          I love the salt packed anchovies, definitely more flavor.

          Are the salt packed capers notably different/better?

          3 Replies
          1. re: StriperGuy
            d
            devilham RE: StriperGuy Mar 2, 2012 02:13 PM

            Anchovies, that's right, they were anchovies, not sardines...thanks StriperGuy! Told y'all the memory is going!

            1. re: StriperGuy
              m
              Madrid RE: StriperGuy Mar 2, 2012 04:22 PM

              ooh man stripes,the salt packed capers are a revalation. you soak them first a bit, then drain and dry. got to try it.

              1. re: StriperGuy
                k
                katzzz RE: StriperGuy Mar 2, 2012 06:17 PM

                I am told that the salt-packed capers are vastly superior to the brined version. Looking to verify by cooking with them!

              2. j
                JoJo5 RE: katzzz Mar 2, 2012 04:02 PM

                I but my salt oacked capers at 2 places: Arax Market in Watertown and Salem Market in Waltham.

                JoJo

                7 Replies
                1. re: JoJo5
                  okra RE: JoJo5 Mar 3, 2012 02:13 PM

                  Yup. Just checked, mine came from Arax. They also keep forever.

                  1. re: okra
                    StriperGuy RE: okra Mar 3, 2012 02:53 PM

                    Are they that much tastier?

                    1. re: StriperGuy
                      okra RE: StriperGuy Mar 3, 2012 07:39 PM

                      Striperguy, it's like this. I used the tiny jarred ones for years, with very predictable results. Now, the one's I got at Arax are far saltier, but I get to control how long I rinse/soak them so I can control that. And they're bigger than the jarred ones, so I gain control over if or how small I chop them.

                      And, I was thinking.... now I've got a small supply of 'caper salt' to play with.... :)

                      1. re: okra
                        StriperGuy RE: okra Mar 4, 2012 06:35 AM

                        I got a HUGE jar at Restaurant Depot of the big ones for small money. I also like the tiny ones for some dishes. I just can't imagine, unlike the anchovies, that they taste that different...

                        1. re: StriperGuy
                          m
                          Madrid RE: StriperGuy Mar 4, 2012 07:13 AM

                          I think the salt packed capers taste so different that I can't eat "regular" capers anymore. They are firmer and the taste is pure...now when I taste regular capers, they seem mushy, soggy and taste more like chemicals. Almost as different has homemade salad dressing vs. bottled. Try it and let us know what you think. I usually soak them in cold water a bit first to get some of the salt out.

                          1. re: Madrid
                            StriperGuy RE: Madrid Mar 4, 2012 07:28 AM

                            Ahh, now that's the kick in the pants I need to give them a whirl, thx.

                    2. re: okra
                      k
                      katzzz RE: okra Mar 3, 2012 05:33 PM

                      Went to Arax Saturday afternoon and, after a bit of searching, found two varieties of salt-packed capers. There was a jar (about 8 oz) for $2.50. I went for a plastic container (no label whatsoever) with a whole lot of capers for $4. Used them this evening in a salsa verde. Very tasty. And quite a bargain.

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