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

[Q]: I was in the middle east for a few weeks a few months ago. Anyways, I was introduced to the following Nestle cream: It didn't really taste like the cream I'm used to here in North America.Have any of you tried this before? Can I make it at home?
[A]: Nestle Cream "Ashta"


[Q]: I'm reheating a bunch of leftovers, all stored in aluminum tins. I don't have enough oven rack space to lay it all out flat. Can I stack the tins?(Additionally, is it safe to leave on the paper/aluminum covers - the ones that are cardboard on one side and silver on the other?)
[A]: If I'm reheating things in tins and I don't have enough oven space, can I stack them on top of each other?


[Q]: Is there a special tool available just for cracking open pistachio nuts? I'm asking because as I have gotten older, I have developed severe arthritis and joint pains, making opening them with my fingers very painful. I've always loved pistachios and hate having to ask my wife to crack them open for me.I have tried using regular nut crackers, but the pistachio either slips out without cracking or the nut inside gets crushed.
[A]:
Cracking open a pistachio