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: Ok, first of all make sure you are getting French or Italian truffles, not Chinese or Oregon. Some people like the latter but they are quite a bit different. Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish. When I use them, I like to use them in a situation where I will really be able to taste them. A few classic ideas are an omelette, risotto, or pasta with a cream sauce. Those all carry the flavor and aroma of truffles very well. Chop some of it very fine and put it in the dish and then slice the rest paper thin (with a mandoline if possible) over the finished food right before serving.  <sep>  Q: What should I look out for when cooking with truffles? A: first of all make sure you are getting French or Italian truffles, not Chinese or Oregon  Q: What is wrong with Chinese or Oregon truffles? A: but they are quite a bit different 

SOLUTION: What makes French and Italian truffles better?

PROBLEM: CONTEXT: A pizza stone in a normal oven will only get the maximum temperature of the oven (probably not more than 280 ÂºC / 530 ÂºF).A specific pizza oven will gett hotter (the one you linked gets 390 ÂºC / 735 ÂºF and, indeed has a stone inside).If you want to get Italian style pizzas, go for the pizza oven. They need that high temperature in order to be ready in (ideally) 90 seconds. Those Ferrari ovens are one of Italian's favourite ones, albeit they'll need a bit more time than 1.5 minutes achievable in wood fired traditional pizza ovens. You (probably) won't be able to achieve those high temperatures with a normal home kitchen oven, unless you have a pyrolytic home oven, and hack it in order to cook in it during the pyrolysis cycle.As for the waiting time between pizzas using a stone, consider it as a capacitor (or a rechargeable battery): It takes heat (until is soaked up), and then gives it back. Once you make 1 pizza (or a loaf of bread), it needs to soak (a bit) again.  <sep>  Q: Differences between the oven stone and the pizza oven? A: A pizza stone in a normal oven will only get the maximum temperature of the oven (probably not more than 280 ÂºC / 530 ÂºF  Q: I'm undecided between buying an oven stone, or a pizza oven (like http://j.mp/YXeiTr). I can't find any helpful suggestion - does anybody have any comment? A: A specific pizza oven will gett hotter (the one you linked gets 390 ÂºC / 735 ÂºF and, indeed has a stone inside  Q: Would you suggest a pizza oven or a pizza stone? A: If you want to get Italian style pizzas, go for the pizza oven 

SOLUTION: Do you know what price range would offer a high quality oven?

PROBLEM: 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: What is an indication that it goes bad? A: 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  Q: Does the taste change when it goes bad? A: Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem 

SOLUTION:
What else changes when it goes off?