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:`.

[EX Q]: CONTEXT: Assuming you didn't do some kind of "flavor injection" treatment, there is absolutely no reason why one part of a bird would taste radically different from another. I'm going to go with "Bad Duck."Cooking the bird slowly seriously reduces the possibility of a "hot spot" causing some kind of local taste variance. Breast meat will become overdone at the point where dark meat is still tasty, but that wouldn't explain smell or taste, and unpleasant smells are almost always related to bacterial issues.If it was discolored, it could have been local bruising, which would cause some taste issues, but, again, wouldn't explain the smell.  <sep>  Q: I tied cooking a duck and the smell was terrible, what happened? A: I'm going to go with "Bad Duck  Q: My wife complained about the horrible taste of the breast, while I was happily eating the leg, wouldn't it all tast bad? A: Breast meat will become overdone at the point where dark meat is still tasty, but that wouldn't explain smell or taste, and unpleasant smells are almost always related to bacterial issues  Q: I tried cooking it a low temperature, but for a longer time, was this wrong? A: Cooking the bird slowly seriously reduces the possibility of a "hot spot" causing some kind of local taste variance 
[EX A]: I did not turn the duck, should I have?

[EX Q]: CONTEXT: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock.  <sep>  Q: How can I make a Japanese Restaurant style soup ? A: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors 
[EX A]: How can I make it as clean and clear as in a Restaurant ?

[EX Q]: CONTEXT: Shortbread ships well, especially if you make the individual biscuits fairly thick. Walker's should be your guide here: theirs are about 0.75 to 1cm thick, which helps prevent crumbling in transit. Shipping them in a tin is also advised.Shortbread is also fairly shelf-stable. Freshness time depends on storage conditions, of course, but below 75F they should be good for one to two weeks.  <sep>  Q: I am planning to ship some shortbread and the journey will take at least 3 days. Will it still be good by the time it gets there? A: they should be good for one to two weeks  Q: Is there any chance at all of them going rancid? A: Freshness time depends on storage conditions, of course, but below 75F  Q: Must it stay below 75F while shipping as well? A: Shipping them in a tin is also advised  Q: Are there any other precautions I can take to maintain freshness? A: make the individual biscuits fairly thick. Walker's should be your guide here: theirs are about 0.75 to 1cm thick, which helps prevent crumbling in transit 
[EX A]:
Does this effect the taste of the shortbread at all?