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:'.

Q: CONTEXT: Ribs should not be cooked with direct heat, generally. The directions on the meat are VERY defective. You should turn the left burner on, and put the ribs in the right side of the grill. You should cook at a temperature between 250-300F, typically for 4-5 hours. They're done when the meat pulls back from the bone and when you can easily tear the meat between bones, not when they hit a certain temperature. Check out amazingribs.com, and also get your money back. The instructions on the packaging border on fraud.  <sep>  Q: I burn my ribs to a crisp, what does "medium high" mean? A: You should cook at a temperature between 250-300F  Q: Where should I put the ribs on the grill without them catching on fire? A: You should turn the left burner on, and put the ribs in the right side of the grill  Q: So I shouldn't cook them directly on the flame? A: Ribs should not be cooked with direct heat, generally  Q: oh Okay, I got a new grill and seems like I am just burning food, how long should I cook the ribs to not burn them? A: typically for 4-5 hours  Q: oh wow, okay so I guess I should ignore the instructions from the package? A: The instructions on the packaging border on fraud  <sep> FOLLOWUP_Q: Good to know, it says 12 -15 minutes on each side and then indirect heat for an hour, so yeah, how many hours should I do on each side with your method?

A: typically for 4-5 hours. They're done when the meat pulls back from the bone and when you can easily tear the meat between bones, not when they hit a certain temperature
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Q: CONTEXT: I'm an American cornbread lover living in the UK, so I have some experience with this. In the UK and commonwealth corn flour = US cornstarch, and in the UK corn meals are coarser then their US counterparts. Coarse polenta is like ball bearings, fine polenta is still too coarse for decent cornbread and fritters. You can get fine corn meal in the UK now, which is slightly finer than your average US cornmeal, but not as fine as US corn flour. So if I'm in the US using an American recipe that calls for fine corn meal I'd just use regular corn meal, if I'm in the US using a UK recipe and it calls for fine corn meal it would probably mean fine polenta, which is what you generally get in the US.  <sep>  Q: What is "fine ground cornmeal"? A: I'd just use regular corn meal, if I'm in the US  Q: What is the difference between "regular corn meal" in the US and other places? A: a UK recipe and it calls for fine corn meal it would probably mean fine polenta  <sep> FOLLOWUP_Q: What is fine corn meal in the US?

A: US corn flour
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Q: CONTEXT: Most of the things in this are very easy to substitute.Roses lime juice is sweet and non-alcoholic (and can be found in most supermarkets). You can easily sub in heavy cream for Baileys: they don't taste the same, but chemically they react about the same. Grenadine is just a pomegranate juice simple syrup. No alcohol there at all.The only question is what you want to sub for the strawberry vodka. Some kind of soda, most likely. It's a question of taste. It won't be easy to get something that is both fruity and clear, but you might try white cranberry juice, or white grape juice.  <sep>  Q: How can I make the "Bloody Brain" cocktail without alcohol? A: Most of the things in this are very easy to substitute  Q: Is there a non-alcoholic substitute for Bailey's Irish Cream? A: You can easily sub in heavy cream for Baileys: they don't taste the same, but chemically they react about the same  <sep> FOLLOWUP_Q: Is there a non-alcoholic flavoring component that would match Bailey's?

A:
You can easily sub in heavy cream for Baileys: they don't taste the same, but chemically they react about the same
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