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

Ex Input:
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?

Ex Output:
What is this slimy coloured stuff growing in my plates?


Ex Input:
I want to cook red grain quinoa while making breakfast at home in the morning, and then pack it and have it later for lunch at work with a salad. How should I store it after cooking for about 5 hours? More details: I'm planning to cook it and immediately put it in a plastic container, then go to work (travel time: 15 minutes) and then keep it in a refrigerator at work. Then re-heat in a microwave for 20 seconds at lunchtime and consume hot.

Ex Output:
How to store cooked Quinoa for few hours at work?


Ex Input:
We're going to try canning some homemade chili with canned kidney beans. Question: Would it be best to add the beans right before canning so they don't get over cooked or do you think there would be little difference if they were cooked with the chili before canning. I'm trying to avoid mushy beans but would like to cook a big pot and can the left overs. I usually add the beans in the last half hour of cooking anyway.

Ex Output:

Canning chili with beans