TASK DEFINITION: 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:'.
PROBLEM: CONTEXT: I've only heard of massaging kale. If you rub the greens together they get softer, darker and more tender and useable in a salad. Never done it with anything else. Wilted is steamed or blanched greens. Wilting definitely changes the texture and can make the greens more palatable and less bitter. I won't eat raw collards. I also always salt and squeeze my cooked spinach before using as it knocks out the bitterness.  <sep>  Q: What is the difference between a wilted salad and a massaged salad? A: Wilting definitely changes the texture and can make the greens more palatable and less bitter  Q: As many wilted salad recipes call for warm dressing, does this mean the wilted salad will lend itself better toward cooked ingredients compared to massaged or raw greens? A: an make the greens more palatable and less bitter  <sep> FOLLOWUP_Q: Does wilting the greens in the salad have any particular impact on the texture?

SOLUTION: Wilting definitely changes the texture

PROBLEM: CONTEXT: I've never juiced a pineapple, but I have done a watermelon and I've had some success with a food processor and a cheese cloth. I'd remove the core of the pineapple, because I don't think there's much juice in it. Remove the skin as well. Then run the pineapple through the food processor and pour all of the contents into a cheese cloth over a bowl. Squeeze all the juice you can out of whatever's in the cheese cloth. If you don't have a food processor, you can maybe use a cheese grater or potato masher instead.  <sep>  Q: What is the Best way to juice a pineapple? A: I'd remove the core of the pineapple, because I don't think there's much juice in it. Remove the skin as well  Q: What is the easiest way to remove the skin?###And is there a tool for removing the core? A: I've never juiced a pineapple, but I have done a watermelon and I've had some success with a food processor and a cheese cloth  Q: Should you cut the pineapple into chunks before trying to juice it, or just do the whole thing in one go? A: run the pineapple through the food processor and pour all of the contents into a cheese cloth over a bowl. Squeeze all the juice you can out of whatever's in the cheese cloth  <sep> FOLLOWUP_Q: How big of a food processor do you need for this?

SOLUTION: If you don't have a food processor, you can maybe use a cheese grater or potato masher instead

PROBLEM: CONTEXT: I'd say that's not strictly true,mostly because no salt substitute I've ever seen can get the same taste anyway. "Real" salt is sodium chloride (and maybe iodine, or minor impurities if it's sea salt). Most salt substitutes are partly or mostly potassium chloride. This is technically a salt (chemically speaking) and does have a similar salty taste, but it doesn't taste quite like sodium chloride, and can be bitter or metallic-tasting. Some salt substitutes add herbs or other things to help make the potassium chloride more palatable. Sounds like your has some "regular" salt as well, if it's got a significant sodium content.So while you are right that there's likely a "catch," it's more likely to be that your salt substitute will never taste quite right, or will be bitter, and less likely that you'll be piling loads of extra on in an effort to get the right saltiness.  <sep>  Q: Is low sodium salt really effective? A: no salt substitute I've ever seen can get the same taste anyway  Q: do you add more to get the full flavor? A: you'll be piling loads of extra on in an effort to get the right saltiness  <sep> FOLLOWUP_Q: is there another ingredient i can use?

SOLUTION:
Some salt substitutes add herbs or other things to help make the potassium chloride more palatable