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

Do I need to store a mixture of olive oil and balsamic vinegar in the refrigerator?
Does olive oil and balsamic vinegar together need to be refrigerated?

I was just putting away my cornstarch when I saw this on the label: To make cake flour: For 1 cup cake flour combine 3/4 cup plus 2 Tbsp. all-purpose flour with 2 Tbsp. Argo Corn Starch.Of course I see this two days after paying a ridiculous amount of money for Softasilk.I usually use AP flour for simple cakes, but I'm making some really fussy desserts for the holidays. Some of those recipes call for cake flour and I've always gone ahead and bought cake flour for that kind of thing. Would I really get as good a result with that substitution?
Is cornstarch and AP flour really a good substiture for cake flour?

Making stock from oily fish is often advised against, but what is the big deal? Does it just taste really bad?

Reason(s) for not making stock with oily fish (salmon)?

