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

[EX Q]: For Xmas I was given a steamer.This is good as I, as I expect a lot of people in the world have done, have resolved to lose some weight this year. Now I understand that steamers are good for cooking fish. One of my favourite accompaniments to make for fish is a white wine and parsley sauce, basically a thin Bechamel with white wine and parsley (occasionally with tarragon or dill depending on my fancy).What I'm wondering is how to achieve the same effect with fewer calories. A white herby, winey sauce that's lower in fat... What do you think?
[EX A]: How can I reduce the fat in a white wine and parsley sauce?

[EX Q]: In the poor student or youth worker days it was popular to have never ending soup; a large pot on the stove that was topped up with new and leftover ingredients when available.Normally the pot was stored in the fridge overnight.Food items added were sometimes plate leftovers from fellow flat (share house) mates, who would in turn be eating the soup, too.Most days other ingredients would be fresh(ish) vegetables, beans, grains, and fresh meat products sourced from the local butcher as money allowed.Brussels sprouts where banned, and so were strong spices (you added those to your bowl before serving).Also, for irony, a large (cleaned) stone is always left in the pot.Fresh bread was sometimes baked in the oven while cracked bones were browning, but the oven was often an electrical and environmental death trap.The pot kept going till the summer holidays, and no one got food poisoning in my time, or from any student stories I have ever heard.This sort of activity is recorded in history as being a popular resource-saving idea.Are there any real food safety implications with this method of cooking? And have any actual studies of this technique ever been published?I still recommend this money-saving idea to current students, not keen on bad practices being continued though.
[EX A]: Never ending soup; is it actually safe?

[EX Q]: Our local grocery store's produce section has a few areas of refrigerated produce along the walls--mostly "wet" vegetables like lettuce, squash, peppers, green beans, etc. The rest, in the middle of the produce section is simply on shelves in bins, like potatoes, onions, corn and bananas.For the most part, our home storage tends to follow the store's--we keep lettuce in the crisper and onions out.However, there are a few pieces of produce that tend to generate some controversy in our house, and they tend to be small and round, like grapes, cherries, and berries. The questionable item this week is blueberries. My tendency is to follow the store's practice of leaving this out, whereas my wife seems convinced they will rot in a matter of hours and insists they should be refrigerated.I'm more or less satisfied with refrigerating them--as long as it won't cause a problem. I've heard that some items will actually go soft faster, or lose flavor, if stored cold.
[EX A]:
Is unnecessary refrigeration problematic?