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: Sure it's safe, there's no risk in putting jam in baked goods. It says refrigerate after opening so it doesn't spoil after being left out too long - some people don't realize it needs to be refrigerated after opening because it is stored in the cupboard before opening. The important thing for food safety is to make sure that the pastries are eaten soon enough after baking. The cream cheese will go off sooner than the jam will, so don't let them sit around.  <sep>  Q: Can Jam be reheated? A: Sure it's safe 

A: Can I heat the jam in an oven?
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Q: 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 

A: oh. thats good to know.###Does anyone have strong feelings about using it or omitting it in a beef chili?
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Q: CONTEXT: The whole idea of using a cedar plank is to char the heck out of the bottom and produce lots of smoke and flavor. My roughly 1/4 inch planks are usually charred pretty well and I simply couldn't see using them a second time. At times, it seems that 1/8 inch or more of the bottom is gone.If you find a good source for your planks, they should be pretty inexpensive so why push it? I found one of the best sources to be my supermarket right next to the fish counter. $3 - $4 / plank. Seems like a small price to pay when you are grilling a $30 piece of salmon on top of it.  <sep>  Q: Are reusable or disposable cedar planks better? A: The whole idea of using a cedar plank is to char the heck out of the bottom and produce lots of smoke and flavor 

A:
Are the reusable ones good?
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