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:`.

[EX Q]: CONTEXT: I have been told that cedar, white and yellow pine, and many other variaties are safe in normal quantities and have high vitamin content. Some have supposed medicinal effect for headaches, such as cedar. My advice is to look up "tea" or "infusion" with each type of needle you want to try so you can avoid a poisonous concoction. As for white pine, I have made delicious tea for breakfast and for the canteen with it while camping and have survived so far. It goes quite well with wild mint.  <sep>  Q: What are the safety considerations in making pine needle tea? A: I have been told that cedar, white and yellow pine, and many other variaties are safe in normal quantities and have high vitamin content 
[EX A]: How I can make the most benefit of the vitamins in the tea ?

[EX Q]: CONTEXT: There's no particular reason you couldn't prepare a stock with something other than water, but it's the equivalent of buying a ream of heavy pink paper, rather than plain white photocopy paper. If that's the effect you really want, great. The thing is, stock is meant to be as boring as plain white photocopy paper -- it is a foundation for other things, versatile and effective, subtly enhancing without overwhelming the dish. For your beer idea, for example, I would cook down a couple bottles and add some stock to it. That way, the rest of my batch of stock would be useful for other recipes that don't use beer.Note that stock may be boring but shouldn't be flavorless; stock still should taste good. If your stock was flavorless, try upping the amount of meat, veggies, and herbs compared to bones. Also, bear in mind that stock should not contain salt (you will likely reduce the stock at some point). The lack of salt, however, will deaden the flavor. When you are ready to use the stock, be sure to add a pinch of salt.  <sep>  Q: Can I use other liquid than water when making stock? A: There's no particular reason you couldn't prepare a stock with something other than water  Q: Would it be weird to use lager? A: For your beer idea, for example, I would cook down a couple bottles and add some stock to it 
[EX A]: Do you know if anyone has ever tried it?

[EX Q]: CONTEXT: Basically, a good stock is fairly concentrated. In general, home cooks use too high a water to bones/veg ratio for a proper result. So, when you leave your stock uncovered you are concentrating everything and, perhaps, getting a good result...at least one you like. However, this is difficult to tell without knowing your recipe. With respect to adding water back later, it is not an uncommon practice to reduce a well-made stock further, by half or more, simply for storage purposes. Then when ready to use, water is added to bring it back to the original strength.  <sep>  Q: Should I reduce my stock and then add water? A: Basically, a good stock is fairly concentrated  Q: What would happen if I add the water and then reduce? A: With respect to adding water back later, it is not an uncommon practice to reduce a well-made stock further, by half or more, simply for storage purposes  Q: How do I get more stock during reduction because I'm usually left with very little? A: Then when ready to use, water is added to bring it back to the original strength  Q: How do I know how strong it is or how strong to make it? A: Basically, a good stock is fairly concentrated 
[EX A]:
Is the stock suppose to gel?