- when making fish stock out of dried anchovies the guts should be removed first. Heads can be kept for maximum flavor.
Dear Journal,
I have been wondering ever since last week on the type of curry I can produce that can taste good even when it is cold. This has gotten me stumped for the longest time yet I think I am reaching an answer. Speaking of curry, every nationality has their own type of curry even though they might not call it curry because it does not contain any of the spices that would make it a curry. Out of all the recipes I have analyzed cold curry is possible; Infact, curry filled bun or even curry flavored samosa is truly delicious when it's cold.
Curry is delicious, yet it has grease which might taste disgusting when it is cold as it's just one lump of fat. Yet in the case of the bread, the grease gets absorbed by the bread and it is not noticeable. With the samosa, it is the same thing, since it was deep fried you would not notice the difference anyway.
Maybe, frying is the solution. A fried good can keep well in the refrigerator
now I just need something that has properties similar to bread to feel good about eating that cold piece of grease.
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