TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: In the poor student or youth worker days it was popular to have never ending soup; a large pot on the stove that was topped up with new and leftover ingredients when available.Normally the pot was stored in the fridge overnight.Food items added were sometimes plate leftovers from fellow flat (share house) mates, who would in turn be eating the soup, too.Most days other ingredients would be fresh(ish) vegetables, beans, grains, and fresh meat products sourced from the local butcher as money allowed.Brussels sprouts where banned, and so were strong spices (you added those to your bowl before serving).Also, for irony, a large (cleaned) stone is always left in the pot.Fresh bread was sometimes baked in the oven while cracked bones were browning, but the oven was often an electrical and environmental death trap.The pot kept going till the summer holidays, and no one got food poisoning in my time, or from any student stories I have ever heard.This sort of activity is recorded in history as being a popular resource-saving idea.Are there any real food safety implications with this method of cooking? And have any actual studies of this technique ever been published?I still recommend this money-saving idea to current students, not keen on bad practices being continued though.

SOLUTION: Never ending soup; is it actually safe?

PROBLEM: I'm a regular consumer of tea (since about 2 years ago), usually from commercial tea bags.They advise to infuse tea for 3 to 5 minutes, but there is some times that I have left it longer by accident.So I have been wondering what are the consequences -if any- of infusing tea bag longer than recommended by sellers (sometimes up to 10 minutes). My question is general, but I'm especially interested in black tea.

SOLUTION: What are the consequences of infusing a tea bag longer than recommended?

PROBLEM: I need to make chicken stock so I bought a 3 lb fryer chicken today. Obviously my plan was to roast the chicken tonight, take meat off the bones and then use the carcass to make the stock tomorrow. My roommate, however, is begging me to make my chicken and sausage gumbo. To do this, I usually boil the chicken whole in a large pot of boiling water for an hour, take out the chicken, use the water as the base for the gumbo, add the chicken to the gumbo, and discard the bones. I really need chicken stock though. Can I make the gumbo tonight and then boil the carcass again tomorrow to make stock? I'm worried the stock will be weaker in flavor since the bones already went through a similar process, but maybe its no different than roasting it. Anyone have experience with this?

SOLUTION:
Submerging chicken carcass twice