TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: I have roasted a goose ready for tomorrow. Would the flavour and/or texture be better if I carved it tonight when it is warm, or wait until tomorrow when it is cold from the fridge.

SOLUTION: When to carve a goose - hot or cold

PROBLEM: I've read somewere in the net that sushi is an extremely difficult food to prepare. It will take at least one year just to learn to cook the rice, and ten year to complete the experience.It's so difficult? To do a comparison, one could prepare a decent home sushi like one can prepare a decent home dish after some years of home cooking?It's more like a western chef that needs anyway to study and practice for a long time?

SOLUTION: Is sushi so difficult?

PROBLEM: Can I use sprouting vegetables? Are they poisonous? When cooked, does the sprouting have an effect to foods taste?Can I use my potatoes or carrots if they already has some roots...?How about when my onion is sprouting?

SOLUTION:
Are vegetables poisonous if they have roots, are sprouting or are many weeks old?