TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: 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.

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

PROBLEM: Broadly speaking UK recipes will specify amounts by weight (lbs/ounces or metric), whereas American recipes will specify amounts by volume (cups).Is there an explanation for how the two different approaches arose in the first place? I'm not talking about whether or not metric is used, but specifically about volume versus weight.

SOLUTION: Cups v. weighing scales - is there an historical explanation?

PROBLEM: My wife was planning to make us pad thai, but accidentally bought tamarind puree instead of tamarind paste. We would like to still use the puree if possible - is there any way we could use the puree instead? Is the difference noticeable enough that our recipe can't be made with the puree?

SOLUTION:
What can we do if we accidentally buy tamarind puree instead of paste?