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:'.
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Question: CONTEXT: You should dry roast the seeds before putting them in bread dough. It will have a really strong flavour. He used the unhulled seeds for the mild flavour. You can either use hulled or unhealed. I believe that you have washed the sesame seeds, dried them, dry roasted them and then ........ WHOOP in the dough. That will of course taste great....  <sep>  Q: Is it better to bake with unhulled sesame seeds or hulled seeds? A: He used the unhulled seeds for the mild flavour  <sep> FOLLOWUP_Q: How much stronger is the flavor with hulled seeds?

Answer: You should dry roast the seeds before putting them in bread dough. It will have a really strong flavour. He used the unhulled seeds for the mild flavour


Question: CONTEXT: There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce and that fact that you're (hopefully) not drinking it straight, it's fairly insignificant. It's very common for one product produced in different countries to have a range of manufacturing differences, sometimes arbitrary, sometimes to suit the local palate, and sometimes because of costs, hence people calling American Lea & Perrins a "knockoff."I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything. If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking!  <sep>  Q: Is there a difference between US Worcestershire sauce and UK Worcestershire sauce? A: There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce  <sep> FOLLOWUP_Q: Do you have any other suggestions?

Answer: If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking


Question: CONTEXT: Chelo (or Chellow) kebab refers to the entire dish which consists of the kebabs (usually 2), rice, and usually grilled tomatoes. Sometimes other accompaniments are included as well.The most common types of kebabs used for this dish are koobideh (ground beef) and barg (ground lamb). It is sometimes served with one of each. There are exceptions and, though not as common, other types of kebab may be used.If you perform a Google search for Chelo kebab recipe you will get tons of results. Most of the recipes include both the rice and the kebab.  <sep>  Q: What sort of kebab is used with Chellow Kebab? A: Chelo (or Chellow) kebab refers to the entire dish which consists of the kebabs (usually 2), rice, and usually grilled tomatoes. Sometimes other accompaniments are included as well  <sep> FOLLOWUP_Q: Does it have a special dish in which it is served?

Answer:
The most common types of kebabs used for this dish are koobideh (ground beef) and barg (ground lamb