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

Input: Consider Input: 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?

Output: Nestle Cream "Ashta"


Input: Consider Input: When the heat of a charcoal grill gets too hot, what is the best way to douse the fire; the objective being to lower the temperature without putting the fire out completely?How much water should be used when burning charcoal in a very primitive grill or pit without a lid or adjustable vents, and how should it be added (poured, sprayed, etc.)?

Output: What is the best way to douse a charcoal grill?


Input: Consider Input: Currently there is a question about magnetic stripes vs wood blocks, but I was wondering what the general concensus is regarding knife sheaths (like this one) They seem great if you only have a couple knives -- they don't require counter space and aren't at risk of causing accidental harm by falling off a wall. What are the pros and cons of using these instead?


Output: Storing knives in knife sheaths