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:`.
--------
Question: CONTEXT: Yes that's exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak.I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior.  <sep>  Q: What does it mean to 'salt' a steak prior to frying? A: apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak  Q: Should salt be applied to both sides of the steak, or just one? A: I suggest about 1 tsp per side for a good ribeye  Q: Does the type of salt matter? (i.e. table salt, sea salt, etc.) A: You shouldn't coat it, but you should apply salt very liberally  Q: Should salt be used instead of seasoning blends? A: It's actually hard to over-salt a steak 

Answer: Will the salt burn onto the grill?


Question: CONTEXT: Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers). A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor. Also, given that capsaicin is very soluble in fat but not very soluble in water/vinegar, such a sauce will have a very uneven distribution of heat and will likely end up with a very harsh, unpleasant heat no matter how diluted - similar to throwing chile powder into a lean soup.  <sep>  Q: How much pepper sauce could you get out of a Carolina Reaper pepper? A: Pepper sauces  Q: Should the seeds be removed? A: A hotter pepper will not necessarily be stronger in  Q: If the pepper is 1 500 000 SHU, how much sauce could you actually make from one such pepper? A: using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor  Q: How do you get a good flavour using hot peppers? A: sweet/sour/salty element (from the pickling ingredients mostly 

Answer: Anything else in terms of getting a good flavour delivery


Question: CONTEXT: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast. There is a perception amongst the dutch that Americans eat nothing but meat and fat in huge portions. I did a semester abroad in the Netherlands. For the first few days, the host family fed me eggs and sausages for breakfast. I usually have some toast or cereal for breakfast. So, after a couple days I asked them if this is what they had for breakfast every day. My host mother said, "No, this is what we were told Americans have for breakfast everyday!"After a chat, they said they were buying British breakfast sausages and eggs for me. Their typical breakfast was a slice of bread, some cheese, and a very strongly flavored liverwurst. My tastes were not as developed back then. After two days of that I asked if there was any other breakfast choices. My host mother bought me suikerbrood. It is a loaf of bread with sugar baked in it. It was delicious! I told them that I enjoyed this new breakfast very much. This caused a lot of chortling for my two host siblings. It turns out that suikerbrood is a small children's breakfast.  <sep>  Q: Small emulsified breakfast sausages in Dutch countries? A: The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast 

Answer:
Are you referring to the what they serve in Amsterdam?