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Originally Posted by kindlekitten
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
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Ah, you see, we cook a lot of SE Asian stuff, particularly Thai, and so coconut milk features quite significantly. However The Loved One does a nice "Thai fish cakes", and soon also will experiment with a grilled/broiled version. They use the "red curry paste" I make. The accompaniments (sauces) tend to be a little sweet though (eg. include sweet chilli sauce). I can grab recipe though, if you're interested, and see if I can find more in one of our books.
I don't know if I have any of Mum's curry recipes (she learnt a lot of them in Malaysia, and they tend to the Indian style more), but I think they might be more what you're looking for. While condiments you might serve include some sweet (sultanas, sliced banana, chutney, roasted coconut), I don't know if you'd find the sweet more acceptable, able to control how much you add at the table. I might have to ask her about them though.
Do you have any preferences (eg. meat, known dishes)?
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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!
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Part of the tradition is eating a burger with sliced beetroot on it, and watching the beetroot slide out of the bottom of the burger, dragging the fried onion and sauce with it, to fall on your shoes or lap.
But it does taste quite nice. If you're okay with the sweet acidity of ketchup, you'd probably find a couple of slices of tinned beetroot okay too, if you can get past expectations (I put this last in because I could not get past "pumpkin pie" as a dessert - I tried it, I could see its appeal, but IT WAS PUMPKIN, IN A PIE, AS A DESSERT! Craziness.
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Cheers,
Marc