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:'.

Input: Consider Input: CONTEXT: Traditionally, mozzarella is sold extremely fresh - as in made that day or the day before. If it's held for more than a day or so, it comes packaged in a brine. Most of the American stuff is just too soft to be held for packaging like other shredded cheese in the mega-mart.In the US, being extreme gluttons for convenience, we tend to make do with part-skim shredded mozzarella instead of the good stuff. Slight temperature variations can make the shreds stick together in a globby mass. It's harmless from a safety point of view, and the expiry date can be long after the occurrence of perfectly safe globbiness.Pro-Tip: Put the globby pieces in the freezer for 20 minutes, and then shred it like a block of harder cheese. Upon heating, it will melt (almost) as if the the globbiness had never happened. I have taken advantage of a few good sales that way. Mozzarella will become... ehem... colorful before it becomes unsafe. While this answer is more for mozzerella than for other types of cheese; the last paragraph works for any mega-mart shredded cheese.  <sep>  Q: Why would unopened shredded cheese get soggy in the fridge? A: Slight temperature variations can make the shreds stick together in a globby mass  Q: Is this normal? A: It's harmless from a safety point of view  <sep> FOLLOWUP_Q: Is it safe to use the soggy parts?

Output: It's harmless from a safety point of view, and the expiry date can be long after the occurrence of perfectly safe globbiness


Input: Consider Input: CONTEXT: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge.  <sep>  Q: How can I safely re-heat a chicken pie without burning the crust? A: Foil is the way to go, combined with not too fierce a heat  Q: How hot should the oven be? A: You want to cook at about 160C until the centre of the pie is piping hot  <sep> FOLLOWUP_Q: Is it safe to re-heat the pie considering it contains already cooked and cooled chicken? The pie was placed into the fridge about 10-15 minutes after cooking.

Output: Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge.


Input: Consider Input: CONTEXT: Back meat on poultry tends to be rubbery, inaccessible, and there is relatively little of it. The meat is almost like other dark meat but is found only in thin sheets. Also since, during tradition roasting the back meat is down in the pan, it tends to be less cooked than is pleasant for dark meat.It isn't practical to try and carve it because it is a ton of effort for just a little bit of not-very-good meat. After carving off the major cuts I will use my hands to pull off any useful scraps- including some of the larger pieces of back meat. I save these pieces for my standard poultry scraps applications: pie, soup, and enchiladas.Whatever is left gives up it's goodness into the broth when the carcass is boiled and is then fed, with the spent carcass, back to the chickens.  <sep>  Q: Why do instructions for carving a chicken disregard the back? A: Back meat on poultry tends to be rubbery, inaccessible, and there is relatively little of it. The meat is almost like other dark meat but is found only in thin sheets  <sep> FOLLOWUP_Q: Keep it for myself?


Output: It isn't practical to try and carve it because it is a ton of effort for just a little bit of not-very-good meat