instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I'd like to prepare a few meals for a cousin who recently gave birth. She lives about an hour and a half away, and I will be walking and taking public transportation to get there. Does anyone have any suggestions or tips for convenient ways to tranport the food? I am looking for sturdy, easy to carry bags that will keep the food from sliding around and will keep hot foods hot and cold foods cold.
answer:
Suggestions for convenient and safe methods of transporting a few meals without a vehicle?


question:
In the metropolitan area where I live, there is truly a great selection of dried fish in various ethnic food stores, my favorite of which is herring. However, it is always very salty and I have a somewhat high blood pressure so the doc said keep my salt intake under control as well as I don't really like salty food very much. Is the saltiness essential to the preparation of dried fish? Can the fish be as nicely dried/smoked without using so much salt? Finally, the most important question is, is there a way to desalinate the dried herrings that I otherwise like so much? E.g. I would make eggs with minced dried herring and not add any salt to the eggs, hoping that would neutralize the saltiness and the mix is still so salty I can barely eat it.
answer:
Desalinating dried/smoked fish


question:
This is the second avocado from the same bag that is tough and rubbery. The pit won't come out without leaving a skin, and it won't peel out of it's skin without cutting the skin off. I made sure it was soft and was at room temperature before I cut it open. How can I de-rubberize them?
answer:

Why is my avocado tough and rubbery?