TASK DEFINITION: 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:`.
PROBLEM: CONTEXT: This really depends on the locale. For example in Seattle we have a couple of Washington State grain farms and mills that do sell their product at farmer's markets. If you have trouble tracking down a miller directly, you might do well to ask at your local natural foods co-op if they can source this or direct you to people who can help. Another place to ask would be at your best local artisanal bakeries, as they may well be using local flours.  <sep>  Q: I was wondering Where can I get local grains in bulk? A: This really depends on the locale 

SOLUTION: Is there a good source to buy them online?

PROBLEM: CONTEXT: The bottom of the 8" pan is a bit less than half the size. For a 2" deep-dish, there's a 2-inch high (if you take it to the top) 8Ï circumferential strip for another 16Ï, and presumably the 12" dough is for a flat pizza. At 32Ï .vs. 36Ï I'd do the whole box, unless your deep dish isn't really all that deep.I'm also a bit concerned about the "never used" cast iron pan needing some seasoning, but perhaps it's "lodge logic" pre-seasoned.  <sep>  Q: How much pizza crust mix should I use in a cast iron pan? A: I'd do the whole box, unless your deep dish isn't really all that deep 

SOLUTION: Is there any benefit to using a pizza pan instead of a cast iron skillet for baking pizza?

PROBLEM: CONTEXT: Your best choices would be top sirloin (#1 choice), tenderloin, or one of the other (less expensive) sirloin cuts. Those cuts will be tender, flavorful, and without pockets of fat or gristle to mar the appearance of your dish.I don't recommend round because I simply don't like its flavor. Using round in this application might be one of the best applications to use up round, but for the best possible beef bowl, I'd go with the sirloin or tenderloin.TIP: To thinly slice meat, put it in the freezer first until it just starts to get hard (not even close to fully frozen), or start with meat that is only partially defrosted. Partially frozen meat is much easier to neatly and thinly slice. For this application, thin even slices really are important, they make for a much nicer presentation.  <sep>  Q: What cut of beef can I use to make "sukiyaki beef"? A: Your best choices would be top sirloin (#1 choice), tenderloin, or one of the other (less expensive) sirloin cuts  Q: I happen to have a rump roast in my freezer. Will that work? A: I don't recommend round because I simply don't like its flavor  Q: I will go with the rump roast, Do you think it would be best to slice it while it is partially frozen? A: To thinly slice meat, put it in the freezer first until it just starts to get hard (not even close to fully frozen), or start with meat that is only partially defrosted 

SOLUTION:
I am comfortable slicing it, can you recommend a delicious recipe?