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:`.

Q: CONTEXT: I probably would not recommend eating a box of baking soda and chasing that with shots of vinegar. But aside from that silliness, I can't think of a single thing that is actual "food" that is unsafe mixed with another actual "food", assuming reasonable quantities. Certainly anything with alcohol can be dangerous in huge quantities, as can a lot of other ingredients. Allergies or food sensitivities can make certain ingredients dangerous to certain people. But mixing ingredients to which the individual has no special sensitivity and in normal quantities? No, I don't think you are risking anything by doing so other than unpleasant food.  <sep>  Q: How safe is it to combine flavor extracts? A: I can't think of a single thing that is actual "food" that is unsafe mixed with another actual "food  Q: Are there combinations of extracts that should be avoided, if only for flavor alone? A: mixing ingredients to which the individual has no special sensitivity and in normal quantities? No 

A: Does mixing extracts alter their unique chemistry?
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Q: CONTEXT: Most of the things in this are very easy to substitute.Roses lime juice is sweet and non-alcoholic (and can be found in most supermarkets). You can easily sub in heavy cream for Baileys: they don't taste the same, but chemically they react about the same. Grenadine is just a pomegranate juice simple syrup. No alcohol there at all.The only question is what you want to sub for the strawberry vodka. Some kind of soda, most likely. It's a question of taste. It won't be easy to get something that is both fruity and clear, but you might try white cranberry juice, or white grape juice.  <sep>  Q: How can I make the "Bloody Brain" cocktail without alcohol? A: Most of the things in this are very easy to substitute  Q: Is there a non-alcoholic substitute for Bailey's Irish Cream? A: You can easily sub in heavy cream for Baileys: they don't taste the same, but chemically they react about the same 

A: Is there a non-alcoholic flavoring component that would match Bailey's?
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Q: CONTEXT: Sure it's safe, there's no risk in putting jam in baked goods. It says refrigerate after opening so it doesn't spoil after being left out too long - some people don't realize it needs to be refrigerated after opening because it is stored in the cupboard before opening. The important thing for food safety is to make sure that the pastries are eaten soon enough after baking. The cream cheese will go off sooner than the jam will, so don't let them sit around.  <sep>  Q: Can Jam be reheated? A: Sure it's safe, there's no risk in putting jam in baked goods 

A:
Is there a heat limit?
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