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

[Q]: My soup tastes almost like someone poured some lemon juice into it. It smells fine, and other than being a little lemony, tastes OK. When I put it in the fridge a week ago, it didn't have that tart flavor.What would cause this to happen? Is it safe to eat?The soup was made from:Chicken brothGround turkeyHamBroccoli Green beansOnion
[A]: My soup tastes tart... Is it safe to eat?


[Q]: I got an apple chutney recipe from a friend. It's an old family recipe and it specifically says to chop the apples but to NOT core or peel them. The recipe is basically just apples and pears, red onions, raisins, brown sugar, cider vinegar and various spices which you simmer gently for a couple of hours. It says nothing about straining or grinding. The onions are finely sliced and it says "chop apples and pears roughly but without coring."Does the vinegar somehow soften the seeds and core of the apple? Is that important to the taste or texture? I am hesitant to used the whole apple as most recipes I have found online say to core or even peel and core.
[A]: Using whole uncored apples in chutney?


[Q]: Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.
[A]:
How do I keep meringue from "weeping"?