instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
Recently, I observed that there is some brown slimy stuff on the underside of my plates. I don't know what they are or how they form. I tried removing it with a tooth pick, but was too hard to come off. Does anyone know what this is? How can it be cleaned?
answer:
What is this slimy coloured stuff growing in my plates?


question:
I read a short blurb in Cooking for Geeks that said vinegar can be used as a substitute for salt, as a flavor enhancer, to make food less bland. I plan on experimenting, but I don't know where to start.From Cooking for Geeks: We were reading Thomas Keller, and he talked about how salt is a flavor enhancer, and he mentioned that vinegar does a similar thing. It doesn't add a new taste, but it often alters the taste that's there.What are the distinct advantages of using vinegar over salt as a flavor enhancer?
answer:
Advantages of using vinegar as a salt substitute for enhancing flavor?


question:
My wife's chicken cake recipe calls for mayonnaise as one of the batter ingredients. In my opinion, mayonnaise is completely unsuitable for high-temperature processing (as in baking), but I was unable to come up with a substitute for it.So, my question is, what can we put into cake batter instead of mayonnaise?Update: I think mayonnaise is unsuitable for baking because it is an emulsion which separates into its ingredients when heated, emulsifying agents used in a commercial mayo are not particularly healthy, and mayonnaise does not taste any good when it is broken into its components.The components of the batter are: 6 table spoons of flour, 3 eggs, 200gram mayo, 200gram sour cream. The components of the filling are: chopped prepared chicken meat, chopped sauteed onions, boiled eggs, etc.
answer:

Mayonnaise substitute in cake batter


