Given the background description of some cooking related query, summarize the question into a title
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Question: Our local grocery store's produce section has a few areas of refrigerated produce along the walls--mostly "wet" vegetables like lettuce, squash, peppers, green beans, etc. The rest, in the middle of the produce section is simply on shelves in bins, like potatoes, onions, corn and bananas.For the most part, our home storage tends to follow the store's--we keep lettuce in the crisper and onions out.However, there are a few pieces of produce that tend to generate some controversy in our house, and they tend to be small and round, like grapes, cherries, and berries. The questionable item this week is blueberries. My tendency is to follow the store's practice of leaving this out, whereas my wife seems convinced they will rot in a matter of hours and insists they should be refrigerated.I'm more or less satisfied with refrigerating them--as long as it won't cause a problem. I've heard that some items will actually go soft faster, or lose flavor, if stored cold.

Answer: Is unnecessary refrigeration problematic?


Question: I have a caramel candy recipe that uses spiced honey instead of corn syrup that I really love. I also have a caramel syrup recipe that uses rum and it was a huge hit with the family. I am hoping to merge the two and make a spiced caramel candy that has rum flavor. I saw a recipe that called for 1/4 cup of Rum in its recipe, but I was afraid to add too much moisture to a recipe with honey in it (especially since the reviews for this particular recipe complained a lot about the caramels not setting properly), so I tried adding 2-3 tablespoons of rum during the initial heating of the sugar and honey. They turned out well as far as firmness goes but the rum seemed to evaporate and leave no flavor behind. Second attempt I tried adding a teaspoon of strong, dark spiced rum at the end after taking the whole batch off the heat, much like you would vanilla extract, but yet again there was no flavor left. This time they also turned out a bit soft.I guess I'm wondering... is there a better way to do this, or should I just use a rum extract instead? Do you have any experience adding rum or other alcohol flavors to candy? Thanks so much for your time!

Answer: Best way to impart rum flavor in caramel candies?


Question: I know that there's a risk of bacteria in any area where you defrost chicken, but what about the chicken itself? Will running water over it (unwrapped) reduce the taste or change the texture?

Answer:
Is it OK to defrost chicken by running water over it?