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:`.

CONTEXT: As the bacon cooks the meat reduces in size faster than the fat does. Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough.The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon.  <sep>  Q: Why does bacon curl? A: As the bacon cooks the meat reduces in size faster than the fat does  Q: Is there a way to slow the process down? A: The fat will eventually reduce as well when it renders  Q: What else can I do to slow it down? A: cut into strips 
Can you explain more?

CONTEXT: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture.  <sep>  Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler  Q: I have some plums that have started to go soft and squishy. How do I tell if they are still OK? A: You'll want to have someone else taste them to make sure first 
Is there any other way to tell?

CONTEXT: I'm not sure I've ever seen chipotle paste called for in recipes; I searched around a bit and what I found was consistent with my experience. I saw chipotle en adobo, ground chipotle, and even whole dried chipotle. I also easily found recipes for chipotle en adobo. I don't think you'll have any trouble figuring out what to do with them.The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo. You can make your own by simmering dried chipotles in tomato paste with vinegar, garlic, onion (search for recipes if that's not specific enough). I suspect that most chipotle pastes you might find are something like this, but pureed, and possibly cooked until thicker.The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder. If you're using them in something that gets cooked for a decent amount of time, I'd just do this and add them, instead of making chipotle en adobo or a paste out of them. Just think of them as a spice.  <sep>  Q: What can I do with dried chipotle chillies? A: The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo  Q: How can I make a sauce with them? Any good methods? A: You can make your own by simmering dried chipotles in tomato paste with vinegar, garlic, onion (search for recipes if that's not specific enough  Q: What else could I do with a bag of dried Chipotle chillies besides sauce? All the recipes I see use chipotle paste. A: The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder  Q: Any other ways besides a sauce or powder that you know of? A: I'm not sure I've ever seen chipotle paste called for in recipes; I searched around a bit and what I found was consistent with my experience  Q: Okay then. Any other sauce making methods? A: Just think of them as a spice 

What would go well with chipotle sauce that I make from them?