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: You are better off making the crumpets in advance and then reheating them. The rising agent in crumpets is usually bicarbonate of soda or baking powder, and so the batter can't be 'held' in the fridge like a yeasted batter - it would be very dense if you left it too long.So, make the crumpets, then reheat them. I'd suggest using the toaster - this is how crumpets are sold and prepared in the UK. Make sure you have plenty of salted butter on hand too!  <sep>  Q: Can I make crumpet batter in advance? A: You are better off making the crumpets in advance and then reheating them  <sep> FOLLOWUP_Q: How long do I reheat them?

Output: I'd suggest using the toaster - this is how crumpets are sold and prepared in the UK


Input: Consider Input: CONTEXT: If you live in Poland, you should easily find the "normal" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller. For more American style beans, you could also use the pinkish-brown or spotted type.There are so many types of beans, that I can't give a specific "name". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better.  <sep>  Q: What bean species are best for baked beans? A: There are so many types of beans, that I can't give a specific "name". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better  <sep> FOLLOWUP_Q: So you recommend any specific type of beans?

Output: For more American style beans, you could also use the pinkish-brown or spotted type


Input: Consider Input: CONTEXT: The short answer is yes, you most definitely can but with a few caveats. First, if the skin has any significant amount of sugar on/in it from a glaze or cure it will burn fairly quickly and likely impart a bitter flavor before you are going to achieve the proper crisp a crackling is known for. Also, with hams, there is likely going to be a ton of salt in the skin to begin with and this is likely going to be intensified when you fry it up so be aware of that. I've never had good luck baking pork skin for crackling since the texture is never the same and it takes a lot longer. Deep frying is a much better/authentic way to go.  <sep>  Q: Can I make crackling from cured ham skin? A: you most definitely can but with a few caveats  Q: I have a cured ham, which I have removed the skin to glaze. A: with hams, there is likely going to be a ton of salt in the skin to begin with and this is likely going to be intensified when you fry it up  Q: Can I bake the skin and make it into crackling? A: I've never had good luck baking pork skin for crackling since the texture is never the same and it takes a lot longer  <sep> FOLLOWUP_Q: Are there any suggestions for me?


Output: Deep frying is a much better/authentic way to go