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:`.

Input: Consider Input: CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat.  <sep>  Q: Why do my cashews smell after 2-3 months? A: Presumably you are experiencing rancidity, due to oxygen  Q: We back them with polypropylene pouches with nitrogen flushing. Could there be any other issues than rancidity? A: While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion  Q: What can I do to stop this diffusion? A: A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can 

Output: What is the cost of something like this?


Input: Consider Input: CONTEXT: Deep dish modifications successful. I ended up cooking in my 10" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone.On top of this I followed @derobert's advice and sweat the ever loving crap out of my diced tomatoes. Was able to extract a full cup of liquid out of them AFTER draining for an hour.The crust came out golden brown from edge to edge and all along the bottom and the exposed upper rim. There was no pool of liquid pouring through during cutting either. Was great last night and was great today for lunch.  <sep>  Q: How do I ensure my deep dish crust gets cooked? A: I ended up cooking in my 10" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone 

Output: What can I do to prevent having a soggy crust?


Input: Consider Input: CONTEXT: If I have to cook for a big group, 9 times out of 10, I go for scampi.But if you use scampi as the second course, I'm not sure what to serve it with.(I make it as an entree). Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course.But I don't know if two times fish (in a broad meaning) works for you.You can also make your meat in advance (stewing, ragout (of chicken, in vol-au-vent), meatballs) so you just need to warm it.Edit: Oops, I just saw that this is an old question...  <sep>  Q: I need help to plan a Menu: 10 people, dinner with lovely friends at home A: If I have to cook for a big group, 9 times out of 10, I go for scampi.But if you use scampi as the second course, I'm not sure what to serve it with 


Output: What else could I serve?