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: In most wheat-based recipes, gluten strands are formed while you work the dough. If you don't rest the dough, rolling can be more difficult and you may get a tougher texture in the final product.Additionally, refrigerating the dough up to a certain point will firm up the fats in the recipe (butter, etc), which will make the dough less mushy and will making rolling out the dough evenly a bit easier. Unless the dough is so firm it becomes brittle, refrigeration will make the dough less fragile in most cases.Perhaps less important, the moisture levels may become a bit more consistent throughout the dough as well.  <sep>  Q: Why should I rest gingerbread dough? A: In most wheat-based recipes, gluten strands are formed while you work the dough. If you don't rest the dough, rolling can be more difficult and you may get a tougher texture in the final product 
[A]: How long should I let it rest?


[Q]: CONTEXT: Oversalting is best dealt with by serious dilution. I'd make a large, not very meaty dish from it, with lots of vegetables, cooked for a while. Fry onions and other veg, add liquid, and stir in the cooked beef. But soaking the meat should help as well. Either soak in plain water and discard the water, or soak in something you might add to the sauce (wine, beer, diluted citrus juice... ). I'd also cut it small before soaking/cooking. Most of the salt will be on the surface but you want to expose add much as possible of the meat to the liquid. Soaking should be done in the fridge, for a few hours.You could go for a tomato-based sauce, a curry using coconut milk, or a sticky orange and chilli sauce, so long as the ratio of beef to everything else (and beef to initial liquid) is small. The initial liquid shouldn't bring any more salt with it, which rules out most cmmercial stock preparations, and possbile home-made stock. These are just ideas, many beef in sauce dishes would adapt. I wouldn't add more meat, but many people would.  <sep>  Q: What can be done with accidentaly oversalted beef? A: Oversalting is best dealt with by serious dilution  Q: How would I dilute it? A: I'd make a large, not very meaty dish from it, with lots of vegetables, cooked for a while 
[A]: Is there anything else I could do with it?


[Q]: CONTEXT: Apparently the chicken haddie plant had fire damage and we have not been able to buy it for over a year now in New Brunswick, Canada. I too grew up with it for making the best fish cakes. Anyway, the plant is up and running again as of January 2012 and I've been buying at Sobeys.  <sep>  Q: Are chicken haddies still available? A: the plant is up and running again as of January 2012  Q: Where exactly is it located? A: New Brunswick, Canada  Q: Do you know exactly what companie?###companies*? A: I've been buying at Sobeys  Q: Do you get good ones over there? A: I too grew up with it for making the best fish cakes  Q: Have you ever tried its chowder? A: we have not been able to buy it for over a year now 
[A]:
What exactly do you like about chicken haddies?