I thought some of you folks would appreciate this...

My wife makes a wonderful Japanese Style Curry. After dining...she leaves it in the pan on the stove. Yeah-that right, the chicken curry doesn't get refrigerated simply stays on the stove. She reheats it to get it hot, which kills any bacteria, and then its as good as the moment first made.

Upon further questioning- this is standard for japanese style curry. They make a big batch and leave it on the stove until it the pot is empty. Anyone who wants to eat it-simply reheats and enjoys.

Now there have been some studies that show curry does contain some ingredients that are anti-carcinogenic but it still is weird when Im eating a bowl of curry that was made 3 days ago and has never been refrigerated.