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:`.

Q: CONTEXT: Vegetables don't ripen. Carrots, potatoes, leafy greens, etc...They will get bigger of course and some veggies will get more bitter or woody with age. Greens will get bitter.Generally speaking veggies are better young. Carrots are particularly sweet and tender when young. Potatoes are also perfectly fine at any size.The possible exceptions would be the fruits that are labelled vegetables for cooking purposes like some squashes and tomatoes. These do need to be ripe and whether they can be ripened after picking will depend on the plant.  <sep>  Q: Do vegetables ripen like fruit? A: Vegetables don't ripen  Q: Is the growing of a vegetable different from a fruit's? A: The possible exceptions would be the fruits that are labelled vegetables for cooking purposes like some squashes and tomatoes 

A: I could pick a carrot up from the dirt whenever, and eat it, but I would never do that to a strawberry.
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Q: CONTEXT: Eggs are already 3/4 water anyway!By mixing in a small quantity of extra water before you cook the eggs, you are slowing down the cooking process by making more water available that has be evaporated. This keeps the cooking temperature to less than 100Â°C (212Â°F) for longer, therefore increasing the the time for the egg proteins to foam and expand before settingThe amount of water you need to add depends on; personal preference, the type of egg, and how old it is. Older eggs generally require a little more waterAdding skim milk will enhance this process slightly too. Adding extra fat will generally not enhance this processBONUS TIP To make even more spectacular omelettes place a loose fitting lid over the pan to increase the steam exposure all around, and let the egg fully develop  <sep>  Q: Why is water often added to the eggs when making omelettes?###Hello? A: This keeps the cooking temperature to less than 100Â°C (212Â°F) for longer, therefore increasing the the time for the egg proteins to foam and expand before setting 

A: Doesn't that make it too wet?
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Q: 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: using port as a substitute for red wine will not wreck the dish  Q: Should I halve the quantity? A: I would recommend using slightly less than when using red wine  Q: Will it make it too sweet? A: but this is highly subjective 

A:
Are there other substitutions I could try?
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