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

Q: My soup tastes almost like someone poured some lemon juice into it. It smells fine, and other than being a little lemony, tastes OK. When I put it in the fridge a week ago, it didn't have that tart flavor.What would cause this to happen? Is it safe to eat?The soup was made from:Chicken brothGround turkeyHamBroccoli Green beansOnion

A: My soup tastes tart... Is it safe to eat?
****
Q: I bought potatoes today in a different store then I normally do. When I came home I saw that the potatoes look like they are 'shedding', and I can peel of pieces of skin. Is this normal for some kind of potatoes? I'm not familiar with this with the potatoes I normally buy. They feel and smell normal. Also they have normal color, no 'bad' spots and when cutting one in half it also looks fine. Are this potatoes just an other kind then I'm used to, or is there something wrong with it? I bought 'regular' waxy potatoes from some supermarket. Thanks!

A: Is it normal for potatoes to look like they are 'shedding'?
****
Q: In student canteen one of dishes I'd frequently order were soy steaks in corn flakes. I remember them well to this day, because the soy comprised maybe half the volume - the small pieces of soy were crumbed in a thick layer of corn flakes, holding firmly, and forming some kind of fluffy, crunchy crust.I tried to repeat this a few times, following various recipes about different foodstuffs crumbed in corn flakes. I never got this effect.Firstly, most of recipes call for corn flakes smashed/ground into small pieces. These had predominantly regular sized corn flakes. Then, full-sized corn flakes simply don't hold - I cover the piece of soy in egg, then crumb it in corn flakes, and most of the corn flakes fall off, either at once, or upon placing in hot oil. For the life of me, I can't get more of it stuck. I believe I'm missing some ingredients, and the technique might be different than what I'm trying, but I don't know what should it be. So, how do I achieve a thick layer of corn flakes breading?This is pretty much the look I'm striving for.

A:
thick, crunchy, fluffy corn flakes breading
****