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

[EX Q]: If I have some fresh, raw corn on the cob, how do I roast the corn kernels so that they can be used as croutons or eaten as a salty-snack? I don't want to make popcorn, but something that looks like these
[EX A]: How to make corn nuts from fresh corn on the cob

[EX Q]: Recipes for grape jam (e.g. from Gourmet) commonly say to separate the skins, puree the skins for inclusion in the jam, cook them, cook the pulp, and remove the seeds with a food mill.Is there any reason one couldn't instead just cook the entire grapes for long enough for everything to intermingle (i.e. long enough to fully cook the skins), then use a food mill to remove the seeds and skins?
[EX A]: Should I separate grape skins when making jam?

[EX Q]: While making some focaccia this afternoon, my wife said, "sure the house is 'warm'; it'll be fine." One hour later, no rising. It may be worth noting that our house is 66F. So we stuck it in a warm oven and it rose just fine. It turned out fine, I'm just glad we weren't trying to get it done for a meal. So the question is, how warm does dough need to be to rise properly?
[EX A]:
How warm must dough be in order to rise?