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

Ex Input:
Which potatoes in the US are best for twice baked potatoes? My twice baked potatoes didn't turn out right. The skins broke, and punctured to easily. I was using Yukon golds of medium size lightly washed, and punctured with a fork.

Ex Output:
Which potatoes are best for twice baked potatoes


Ex Input:
I got out some wild sockeye salmon that had been in the freezer for quite a while (several months at least, not more than a year). It was vacuum-packed, no freezer burn, sealed properly, etc. I cooked it very well but while it smells and looks okay it tastes earthy and a bit undercooked (even though it's flaky and opaque). The texture is fine. I stopped eating it but wondering what this is about. I cut it in half while it was still raw and washed the knife and then used it for salad ingredients. If the knife wasn't washed well enough could the raw salmon cause me a problem? Thanks!Edit: Does anyone know what the taste might mean? Or if it might mean it's not really edible? I did eat a bit and am fine but I guess we have taste buds for a reason so I should probably avoid it. I am curious as to what might have gone wrong.

Ex Output:
Earthy tasting frozen salmon


Ex Input:
I heard on a film the other day that you shouldn't crowd mushrooms when cooking them? What does this mean and how do you avoid doing it?

Ex Output:

What does "crowding mushrooms" mean?