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

Ex Input:
I've read several question about slow cooking, but I don't know what is it and what it's good for. Can someone explain it? Thank you!

Ex Output:
What is slow cooking and what it is good for?


Ex Input:
Is there any way to tell if fish is infected/subjected to ciguatera.I understand that if you ingest fish that is infected with ciguatera you run the risk of becoming violently ill, and that subsequent ingestions will make you even more ill. Therefore is there any way to tell if a fish has ciguatera?I ask as I know not to eat certain fishes that I have caught in the tropics, but still do not know enough about the subject.

Ex Output:
How to tell if fish is subjected to Ciguatera?


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