Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

Input: Consider Input: 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  <sep> FOLLOWUP_Q: What if it doesn't have any odor?

Output: Even if you don't smell anything obvious, it could still be subtly rancid


Input: Consider Input: CONTEXT: As the bacon cooks the meat reduces in size faster than the fat does. Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough.The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon.  <sep>  Q: Why does bacon curl? A: As the bacon cooks the meat reduces in size faster than the fat does  Q: Is there a way to slow the process down? A: The fat will eventually reduce as well when it renders  Q: What else can I do to slow it down? A: cut into strips  <sep> FOLLOWUP_Q: Can you explain more?

Output: Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough


Input: Consider Input: CONTEXT: I would think this is happening because your cream is just about to turn sour. As cream ages, lactic acid builds up in it. The acidity in your coffee is enough at that point to push the cream over the edge to curdling. Try newer cream or a very low-acid coffee with old cream and you should be OK.  <sep>  Q: Why is cream curdled in my coffee? A: I would think this is happening because your cream is just about to turn sour  Q: Could it have something to do with either the coffee being too hot? A: As cream ages, lactic acid builds up in it. The acidity in your coffee is enough at that point to push the cream over the edge to curdling  <sep> FOLLOWUP_Q: What can I do to stop this from happening?


Output: Try newer cream or a very low-acid coffee with old cream and you should be OK