Given the background description of some cooking related query, summarize the question into a title
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Question: I purchased some dried chile peppers from a local market thinking that I might be able to grind them up in a mortar and pestle. That completely failed - the peppers didn't grind at all, and instead mushed up.Is there any way to grind peppers in a mortar and pestle, or is that purely a job for a blender?Thanks!

Answer: Grinding dried chiles in a mortar and pestle?


Question: I have always roasted my beets in a bit of vinegar in the bottom of the pan like 1/4" or so. It is how I was taught. But why do it? What does the vinegar do for the beets?

Answer: Why roast beets in vinegar?


Question: I need to make chicken stock so I bought a 3 lb fryer chicken today. Obviously my plan was to roast the chicken tonight, take meat off the bones and then use the carcass to make the stock tomorrow. My roommate, however, is begging me to make my chicken and sausage gumbo. To do this, I usually boil the chicken whole in a large pot of boiling water for an hour, take out the chicken, use the water as the base for the gumbo, add the chicken to the gumbo, and discard the bones. I really need chicken stock though. Can I make the gumbo tonight and then boil the carcass again tomorrow to make stock? I'm worried the stock will be weaker in flavor since the bones already went through a similar process, but maybe its no different than roasting it. Anyone have experience with this?

Answer:
Submerging chicken carcass twice