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:`.

[EX Q]: CONTEXT: Yes that's exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak.I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior.  <sep>  Q: What does it mean to 'salt' a steak prior to frying? A: apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak  Q: Should salt be applied to both sides of the steak, or just one? A: I suggest about 1 tsp per side for a good ribeye  Q: Does the type of salt matter? (i.e. table salt, sea salt, etc.) A: You shouldn't coat it, but you should apply salt very liberally  Q: Should salt be used instead of seasoning blends? A: It's actually hard to over-salt a steak 
[EX A]: Will the salt burn onto the grill?

[EX Q]: CONTEXT: This really depends on the locale. For example in Seattle we have a couple of Washington State grain farms and mills that do sell their product at farmer's markets. If you have trouble tracking down a miller directly, you might do well to ask at your local natural foods co-op if they can source this or direct you to people who can help. Another place to ask would be at your best local artisanal bakeries, as they may well be using local flours.  <sep>  Q: I was wondering Where can I get local grains in bulk? A: This really depends on the locale 
[EX A]: Is there a good source to buy them online?

[EX Q]: CONTEXT: Substitution in preserved foods are generally considered unsafe. Food chemistry is a complicated affair, and cooking is inherently imprecise. Sure, you can find a way to reduce the pH to that of the original recipe. But a salami is a fermented food. Your pH might be the same, but other things will change, for example the composition of the available sugars, and you can catch a different strain of bacteria. Safe preservation recipes have either been extensively tested in a lab, or used for centuries. Making a small change can destroy the delicate balance which leads to a tasty, safe food. The solution here is to look for another recipe, one which is safe but does not contain wine. For something as risky as cured meat, I'd suggest not getting some random recipe off the Internet, but choosing from a book, or maybe from the blog of a known, respectable author. This way, you get both good taste and safety, things which are hit-and-miss when making your own substitutions.  <sep>  Q: Wine substitutions for homemade salami A: Substitution in preserved foods are generally considered unsafe 
[EX A]:
what would you suggest I use?