instruction:
Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.
question:
CONTEXT: Save the veggies in a freezer bag or air-tight bowl (in the freezer) and when it's full you've got most of vegetable soup without it taking so long.Additional veggies that taste amazing after being slow-cooked with meat for 12 hours: rather, ask, Are there any veggies that won't taste amazing?  <sep>  Q: How can I use leftover vegetables from the slow cooker? A: Save the veggies in a freezer bag or air-tight bowl (in the freezer 
answer:
What if I don't want to freeze them?


question:
CONTEXT: Caffeine is bitter, tea isn't too bitter because as you mentioned it's only got 40mg of caffeine. If you then triple the amount in there it's going to taste that way. Try adding 3 tea bags to your cup and I'm certain it'll taste just as bitter.Energy drinks have copious amounts of sweeteners added hence why they don't taste like caffeine. If you are hell bent on more caffeine without the associated bitterness but not adding sugar maybe a sweetener like stevia would be the way forward...  <sep>  Q: Why does caffeine taste bitter when added to tea?###Black tea contains about 40 mg of caffeine. When adding 80 mg of caffeine powder, the tea tastes bitter.###Why doesn't caffeine that is already in the tea or in an energy drink taste bitter A: Caffeine is bitter  Q: how should caffeine be added to drinkable fluids so it has no taste? A: If you are hell bent on more caffeine without the associated bitterness but not adding sugar maybe a sweetener like stevia would be the way forward 
answer:
yeah. that might work###any other suggestions you may have


question:
CONTEXT: I would consider the professional equivalent of the electric carving knife to be the meat slicer, i.e. the rotating blade device most often seen behind the deli counter.At home, to break down a roast bird, take the meat off of a lamb-leg, etc., a good manual knife is most likely the proper tool.If, on the other hand, I have a large ham (cooked or cold), or some other chunk of boneless meat that I want to slice more-or-less uniformly, then I will break out my electric knife. For the home user, it is a fairly practical device, not taking up too much space, etc.But its uniformity and speed cannot compare to the slicer. As to a professional kitchen, you may or may not find one there. Certainly in deli-type restaurants you would have them. In a more traditional restaurant they are not as concerned with quick production of sliced meat, so any slicing is probably done by hand.  <sep>  Q: Are electric knives used in foodservice? A: I would consider the professional equivalent of the electric carving knife to be the meat slicer, i.e. the rotating blade device most often seen behind the deli counter  Q: I see, but is there such thing as a "foodservice-grade" electric carving knife. For roast not deli meat. A: its uniformity and speed cannot compare to the slicer 
answer:

It's possible that they just go by another name (e.g. foodservice immersion blenders are often called "power mixers"?