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:`.

CONTEXT: Yes, it can go bad.It's pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem. There's a huge amount of variability in how long that takes, though. If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date. But if it's been exposed to air, light, or heat, it can go pretty fast, perhaps even before the best before date.So, smell it. If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid, so if you're planning on serving it to anyone, you might want to cook a small bit to test.  <sep>  Q: Does polenta go off'? A: it can go bad  Q: How can I tell if it's bad? A: smell it. If you detect any unpleasant smells, you probably don't want to eat it 
What if it doesn't have any odor?

CONTEXT: According to a representative from a company that makes it, it's packaged with the words âmake your own almond bark". So "almond bark" (the coating) is a key ingredient in "almond bark" (the candy with almonds). Over time, according to the representative, the ingredient became called with the same name as the candy.  <sep>  Q: Why is almond bark called almond bark? A: According to a representative from a company that makes it, it's packaged with the words âmake your own almond bark  Q: But do you think almond bark have almonds in them? A: So "almond bark" (the coating) is a key ingredient in "almond bark" (the candy with almonds 
Is almond found in the candy coating?

CONTEXT: Cincinnati Chili often has cardamom, along with cinnamon and cocoa. Cardamom is used in savory and sweet foods all over the world, not just in India. If you have reason to want to try this particular recipe, then try the recipe as written. There are thousands of beloved recipes for all kinds of chili. There is no reason to say, "That one looks good, I'll do it just like that but omit a certain ingredient 'cause it makes me nervous." Your friend's advice is a bit odd to me because Garam Masala usually contains cardamom (sometimes black, green and brown)My advice is to either try the recipe as written, or find another with which you're more comfortable.Or come up with your own. There are no hard and fast rules when it comes to chili.BTW, I love cardamom in savory. I make a Vietnamese Beef Noodle Soup (Pho) that I crave if I haven't had it for a while. It wouldn't be right without cardamom.  <sep>  Q: Is it a good idea to use cardamom in chili?###I am preparing a chili for a contest. The recipe calls for cardamom (along with chili powder and cumin). I have never cooked with it before.### From my research, it seems this spice is used more commonly with Indian cuisine. I do love Indian food. In fact, a good Indian friend at work tells me he does use cardamom, but most usually for sweets. A: Cincinnati Chili often has cardamom, along with cinnamon and cocoa. Cardamom is used in savory and sweet foods all over the world, not just in India  Q: But I wonder if the combination of cardamom and chili powder (and possibly cloves) will make my beef chili work.### Has anyone used this spice for anything other than sweets? A: I love cardamom in savory. I make a Vietnamese Beef Noodle Soup (Pho) that I crave if I haven't had it for a while. It wouldn't be right without cardamom 

oh. thats good to know.###Does anyone have strong feelings about using it or omitting it in a beef chili?