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: Garlic roasted as a head, as unpeeled cloves, or as peeled cloves is all much the same. It is just easier to handle unpeeled, and even easier when kept as a headFor easy results just trim the excess paper skin and roots of a whole garlic head, carefully trim just the tops of most of the clovesDon't drizzle with oil and wrap in foil, this will just make a mess, and steam them more than roast them. Garlic is already very oily, it shouldn't need any more. Roasting items should be exposed to dry heat, not steamRoast until soft and medium-dark brown. When cooled slightly, pull cloves apart and lay them out on a board. Squeeze out each clove using a firm spatula or other blunt tool. This should not be too messy. Wear disposable gloves if you don't like garlic on your hands  <sep>  Q: What's the easiest way to roast a large amount of garlic? A: For easy results just trim the excess paper skin and roots of a whole garlic head, carefully trim just the tops of most of the cloves  <sep> FOLLOWUP_Q: Will it effect the taste if I roast an entire head of garlic instead of roasting peeled cloves?

A: It is just easier to handle unpeeled, and even easier when kept as a head
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Q: CONTEXT: For a few months I would really not worry too much about your storage, half a year at 80F is not going to destroy your wine. If you have the space in your fridge then that is a better option, but I doubt even the most dedicated wine snob would be able to tell much of a difference. Humidity only matters if you have wine with traditional corks as low humidity will dry them out and spoil the wine, if you are buying twist caps and synthetic corks then humidity is not a consideration. A few months in low humidity should not result in cork drying, but year will. Vibration used to be a problem with older fridges, most newer fridges are pretty quiet and low vibration so I wouldn't worry there, especially for shorter term storage. Colder temperatures for storage will not cause a noticeable effect on wine's flavor over a few months, you'll want to let it warm up some for the best flavor though. Storing an opened bottle of wine in the fridge is a good idea in fact, as it will keep it drinkable longer. So unless you are buying expensive wine to keep for a long time you should be fine no matter which option you choose.  <sep>  Q: How important are each of temperature, humidity, and vibration for storing wine? A: ont  <sep> FOLLOWUP_Q: I need to know which of these actually matter for a casual wine drinker like myself?

A: half a year at 80F is n
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Q: CONTEXT: The easiest solution that comes to mind would be to figure out how much you need for a sandwich, remove that from the jar, set it on the counter to come to room temp (or put it in the microwave for 10-15 seconds) and then spread it when it's warmed up. "Refrigerate after opening" doesn't mean that it must be in the fridge every second, though... so even if you left the entire jar on the counter for 30 minutes to warm up, it shouldn't pose much of a problem.  <sep>  Q: How to spread peanut butter that is required to stay refrigerated? A: The easiest solution that comes to mind would be to figure out how much you need for a sandwich  <sep> FOLLOWUP_Q: Then what should I do next?

A:
remove that from the jar, set it on the counter to come to room temp (or put it in the microwave for 10-15 seconds) and then spread it when it's warmed up
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