Quote:
Originally Posted by montsnmags
Excellent. Making your own curry paste via mortar and pestle can be a chore, and set against a source of good curry paste (we can get Spirit House, which is better than my own) not worth the effort. I'm not a dogmatic "must make own curry pastes" person but rather one who gets a lot of meditative and aromatic pleasure from using a mortar and pestle, whether curry paste, spice grinds or pesto. I'm not the one in the house that tends to do the most dinner-preparing, but pastes, sauces, pestos, jams/preserves, relishes & pickles are some things I like making. Oddly, now I think, I've yet to make any kind of chutney...odd, since a cheese-and-chutney or devon-and-chutney sandwich was a lunchtime staple and favourite while growing up, as well as one of the standard sides for Mum's curries. I must look into that.
Cheers,
Marc
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ok, let's expand on what you do with curry. I recently picked up a jar of curry mostly because the ingredients made my mouth water. but... I haven't a clue what to do with it. this is I guess a "red" curry and savory. anything with coconut milk or any other kind of sweet gets immediately shut down in my kitchen
Quote:
Originally Posted by Stitchawl
Beets are far more popular in Oz, I think, than anywhere else. Don't you folks put them on hamburgers too? I guess they were a food staple in eastern Europe too, but for some reason, other than as Borscht, they didn't catch on in North America.
I didn't care for them as a kid, and I haven't tasted any in probably 40-50 years. I really should give them another try.
Stitchawl
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I LOVE beets! and as much as I hear people say they don't like them, they always are in salad bars. I never would have thought of putting one on my burger though!