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

Q: I received several different pepper (spice) for christmas. One of them is a white pepper. Whenever I use (very) little of this white pepper in my dishes, the odor/flavor is very dominant cutting out all other flavors. How can I use this pepper without losing the other flavors?

A: How can I use white pepper without having the odor dominate the food flavour?
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Q: Recently, I observed that there is some brown slimy stuff on the underside of my plates. I don't know what they are or how they form. I tried removing it with a tooth pick, but was too hard to come off. Does anyone know what this is? How can it be cleaned?

A: What is this slimy coloured stuff growing in my plates?
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Q: Other forms of poultry are regarded as undercooked at the slightest sign of pink juices and yet it is common practice to cook duck so that it's medium rare. Is the risk of food poisoning significantly lower with duck meat than other birds?On the other hand, if we could be sure that a piece of chicken could was salmonella-free, would its texture and flavor be improved by not overcooking it? I expect the sight of pink would put most people off but if one could overcome that, could it actually taste better?

A:
Is rare duck breast safe?
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