instruction:
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:`.
question:
CONTEXT: In short, using port as a substitute for red wine will not wreck the dish.Though the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad. I frequently do this as I am not a red wine drinker, and port keeps far better in an open bottle. I would recommend using slightly less than when using red wine, but this is highly subjective.  <sep>  Q: Will swapping the red wine in my spaghetti bolognese with port wreck the dish? A: Though the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad 
answer:
What is the difference in taste between a port and the usual red wines that are used in bolognese?


question:
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: What happened to my duck? A: If it was discolored, it could have been local bruising, which would cause some taste issues 
answer:
I had a duck in the oven later I found that the duck was foul smelling and tasting why would this happen?


question:
CONTEXT: They're commonly called squash blossoms in English - as you might guess, this is because it doesn't matter too much what kind of squash they're from. They'll most commonly be from smaller summer squash plants (e.g. zucchini) though, since they produce many small squash instead of a few large squash (like pumpkins), so you can get more blossoms for your trouble.  <sep>  Q: What variety of squash produces "flor de calabaza"? A: this is because it doesn't matter too much what kind of squash they're from  Q: How would I use it in a soup? Is there a specific cooking method? A: They'll most commonly be from smaller summer squash plants (e.g. zucchini 
answer:

Should summer squash plants be cut to a particular size when using them for soups?