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:'.

[EX Q]: CONTEXT: Ok, first of all make sure you are getting French or Italian truffles, not Chinese or Oregon. Some people like the latter but they are quite a bit different. Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish. When I use them, I like to use them in a situation where I will really be able to taste them. A few classic ideas are an omelette, risotto, or pasta with a cream sauce. Those all carry the flavor and aroma of truffles very well. Chop some of it very fine and put it in the dish and then slice the rest paper thin (with a mandoline if possible) over the finished food right before serving.  <sep>  Q: What should I look out for when cooking with truffles? A: Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish  <sep> FOLLOWUP_Q: How should they be handled while cooking with them?
[EX A]: Chop some of it very fine and put it in the dish and then slice the rest paper thin

[EX Q]: 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?
[EX A]: 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

[EX Q]: CONTEXT: The first thing I have to say is kebabs and overcooked are synonymous. If you want all your meats and/or veggies to be cooked right, I would advise you to put each item on it's own skewer so you can take them off as they are finished.As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute, but you will at least get the high temperature cooking and caramelization you would expect from a grill (you will just be missing the smoke flavor).  <sep>  Q: Can a broiler function as a grill substitute when making kebabs? A: As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute  Q: What can it do similarly? A: you will at least get the high temperature cooking and caramelization you would expect from a grill (you will just be missing the smoke flavor  <sep> FOLLOWUP_Q: What would I be missing compared to a grill?
[EX A]:
you will just be missing the smoke flavor