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:'.

Example Input: CONTEXT: Propane and butane are pure alkanes. They don't produce anything nasty when burned. The worst you could possibly get should be carbon monoxide (and I am not even sure it can be produced in a torch, the dioxide ifs much more likely), but it being a gas, it won't stick to your food. The complex molecules you get from heating the food itself have more potential for being harmful than the combustion products of a propane butane torch. Ago yes, it is food safe. Another matter of safety is that it is easier to cause a fire with a hardware store torch, because it has more power than the kitchen ones. But a sensible adult should be able to handle the thing safely.  <sep>  Q: Is it safe to use a propane torch bought at a Hardware store? A: a sensible adult should be able to handle the thing safely  Q: Is there something different about the torches and/or fuel that is sold at a culinary store? A: Propane and butane are pure alkanes  <sep> FOLLOWUP_Q: Are there any precautions I should take when using it for culinary type stuff?
Example Output: The worst you could possibly get should be carbon monoxide (and I am not even sure it can be produced in a torch, the dioxide ifs much more likely), but it being a gas, it won't stick to your food

Example Input: CONTEXT: In the Caribbean and other Rum producing areas, you find Rum in all sorts of recipesIt is sometimes an unusual flavour pairing, but not necessarily bad. In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight RumCaribbean and Mexican cooking is well blended and harmonious with many common ingredients (chilli, coriander, avocado etc.)Considering the popularity of spicy jerk meat and Rum, the Rum Fajitas would be an interesting experiment  <sep>  Q: What does adding dark rum give to a fajita stir-fry? A: It is sometimes an unusual flavour pairing, but not necessarily bad. In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight Rum  Q: Will Mexican food pair well with dark rum? A: Caribbean and Mexican cooking is well blended and harmonious with many common ingredients (chilli, coriander, avocado etc  <sep> FOLLOWUP_Q: Is rum used in other dishes similar to this?
Example Output: In the Caribbean and other Rum producing areas, you find Rum in all sorts of recipes

Example Input: CONTEXT: Personally I'd suggest blanching your pasta. By blanching:I mean get a big pan of heavily salted water on a rolling boil. Drop your pasta into the water, give it a stir.After 1 min or when the water has come back to boil drain the pasta off.At this point your pasta will still be el' dante but not raw which is what I suspect the directions are suggesting when they say "2 min less than instructed" then just use it at the mixing with sour cream step.If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour.  <sep>  Q: Is using homemade pasta instead of dried in a bake recommended? A: it will likely not have the texture desired  <sep> FOLLOWUP_Q: Will the noodles be too soft?
Example Output:
your pasta will still be el' dante but not raw