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:'.

Example Input: CONTEXT: If you live in Poland, you should easily find the "normal" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller. For more American style beans, you could also use the pinkish-brown or spotted type.There are so many types of beans, that I can't give a specific "name". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better.  <sep>  Q: What bean species are best for baked beans? A: There are so many types of beans, that I can't give a specific "name". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better  <sep> FOLLOWUP_Q: Can you give me maybe 2 or 3 specific types?
Example Output: If you live in Poland, you should easily find the "normal" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller

Example Input: CONTEXT: I recently found a different sauce that had a similar butterscotch note to it. It turned out this one was a very simple pan sauce built with brandy and beef stock as a deglazing liquid which was allowed to reduce by about 2/3 and then it was finished with a hint of cream.The fond came from a steak cooked in butter so there was probably a little browned butter in there as well.At this point I think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch. This makes sense as brandy is generally somewhat sweet and usually has fairly strong caramel notes.  <sep>  Q: How do i develop a butterscotch flavor in a savory sauce? A: think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch  <sep> FOLLOWUP_Q: Which other ingredients is needed in developing this flavor
Example Output: brandy and beef stock as a deglazing liquid

Example Input: CONTEXT: I use dehydrated onion soup mixture as a substitute to many preparations calling for onions. I have never stuffed chicken with it, but I would do it without any doubt. The trick is to get to the appropriate moisture and salt point. I use both water and some other sweet liquid (7up, sprite, coke...) to rehydrate and reduce the slight salty taste of the dehydrated onion. For your case, besides the sweetening, the soft drink will as well add some carbonic which may also help in aerating a bit the stuffing.  <sep>  Q: What can I use to flavor savory chicken stuffing instead of onion?###I have onion soup mix and onion powder, but no onions. A: I use dehydrated onion soup mixture as a substitute to many preparations calling for onions. I have never stuffed chicken with it, but I would do it without any doubt  <sep> FOLLOWUP_Q: Do you think it will make the mixture goopy?
Example Output:
For your case, besides the sweetening, the soft drink will as well add some carbonic which may also help in aerating a bit the stuffing