Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

Q: CONTEXT: Breads get their structure from glutens--a type of protein formed by the combination of glutenin with gliaten. Kneading and resting the dough helps the formation of glutens--I assume by shifting glutenin and gliatin molecules around, this increases the odds of bindings occurring.Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control.It prevents the dough from getting too elastic, which controls texture. This elasticity change would also change the maximum air bubble size. Altering resting times and yeast quantity also change these, but trading off for a different flavor. Oil may play other roles, but these are what I recall reading about off the top of my head. Yes, it does contribute to flavor as well.  <sep>  Q: What is the purpose of oil or butter in Wheat and potato breads? A: Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control  <sep> FOLLOWUP_Q: Do they effect anything else in the breads?

A: It prevents the dough from getting too elastic, which controls texture
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Q: CONTEXT: You can either bake them in something, and typically be fine (there are lots of cookie recipies out there that use them; search on the internet for 'biscotti ai pinoli'), or you can toast them ahead of time, and then encorporate them. (often, you toast them, then mix in, and bake).But a word of caution on toasting them -- they burn very easily. I've typically done it in a dry skillet, where I can keep an eye on them, and quickly get them off and to a try to cool. I seem to recall an interview with Alton Brown where he mentioned that toasting pine nuts was the number one ruined dish on Iron Chef America, because of chefs leaving them alone for too long.  <sep>  Q: can i bake pine nuts?###I was thinking of adding pine nuts to a caneloni filling, but wasn't too sure if the heat would make the nuts release anything nasty A: You can either bake them in something, and typically be fine  Q: good to know, can I do the same with other nuts? A: But a word of caution on toasting them -- they burn very easily. I've typically done it in a dry skillet, where I can keep an eye on them, and quickly get them off and to a try to cool  Q: how about other nuts? A: Alton Brown where he mentioned that toasting pine nuts was the number  Q: what's are some more add ins for caneloni? A: one ruined dish on Iron Chef America, because of chefs leaving them alone for too long  <sep> FOLLOWUP_Q: how do you toast coconut?

A: one ruined dish on Iron Chef America, because of chefs leaving them alone for too long
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Q: CONTEXT: If I have to cook for a big group, 9 times out of 10, I go for scampi.But if you use scampi as the second course, I'm not sure what to serve it with.(I make it as an entree). Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course.But I don't know if two times fish (in a broad meaning) works for you.You can also make your meat in advance (stewing, ragout (of chicken, in vol-au-vent), meatballs) so you just need to warm it.Edit: Oops, I just saw that this is an old question...  <sep>  Q: I need help to plan a Menu: 10 people, dinner with lovely friends at home A: If I have to cook for a big group, 9 times out of 10, I go for scampi.But if you use scampi as the second course, I'm not sure what to serve it with  <sep> FOLLOWUP_Q: What else could I serve?

A:
Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course
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