Given the background description of some cooking related query, summarize the question into a title

Ex Input:
I made a jalfrezi today for tomorrow and I forgot to add spices, (cumin, tumeric, paprika).Is there a way I can add them now getting the most from them?

Ex Output:
Forgot to add spices to curry


Ex Input:
I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn (I'm in Ohio and sweet corn is getting good right now). My least favorite part of making and eating chili is the beans; I hate selecting them and pick around them in my bowl. (I will probably also be using chiles en adobo, serranos, and roasted jalapenos/tien tsin as my pepper trinity.)The only ones I do actually like are black beans. What would your recommendations be for a good bean, both in choice and preparation to pair with the ingredients above? (Please include other ingredients or flavors to incorporate in the comments.) I want it to be dark and mysterious; typically I name things first and then build them up from there and this one I'm calling Bear's Den Chili (hopefully that will be a note to start you off with).

Ex Output:
Bean selection for a chili recipe


Ex Input:
I made a hot-and-sour soup based on an online recipe, omitting the pork, sugar and dried lilly buds.The major flavoring components were:1tsp White pepper (I used a supermarket-grade pre-ground variety)2tblsp premium brand red wine vinegar1tblsp good soy sauce1tsp Sesame oil1tsp Salt Small package (3oz) assorted dried and reconstituted wild mushrooms4c Chicken stock as the baseI also added a tablespoon of Asian chili-garlic paste for extra heat.The color was pale clear, not the rich brown or reddish-orange I'm used to at Asian restaurants. It smelled terrible - a definite barnyard odor once the white pepper was added. The taste was off as well - instead of a pleasing tangy heat, it was vinegary in an unpleasant way without being tangy, and not particularly hot despite some extra white pepper and chili-garlic paste. While I can fix the heat (more chili paste!), I'm not certain how to fix the sour, the color or the aroma.(Note: I cannot add sugar or solid meat to this dish for medical reasons. Sugar substitute should be OK, if that will really fix it.)

Ex Output:

How to make a restaurant style meatless Hot and Sour Soup