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: My understanding is that what many people call white chili would be considered a green chile stew in a place like New Mexico. It's not red in color because it doesn't have any significant amount of dried red chile in it--it gets whatever heat and chile flavor it has from green chile, which doesn't color the stew significantly.As to defining chili, I think you could work on a definition forever. Apart from the notion that a chile is the pepper, which is the main ingredient, and chili is the dish, I don't like to define it too carefully (of course, New Mexicans think the dish is chile too, but what they have is different from Texas chili, even when they use red chiles). I think chili is a stew, though. Most stew isn't chili, but all chili is stew. And I believe that for most people to accept what you're making as chili, it would have to include a significant dose of dried red chile powder.So if you can accept the validity of white chili at all, and what you're making has almost all green chiles and very little red chile, then I'd say you're making a white chili. Or a green chile stew--which would be my preferential term in this case.  <sep>  Q: What makes white chili white? A: it doesn't have any significant amount of dried red chile in it 
[A]: What color is white chili really supposed to be?


[Q]: CONTEXT: One of your possible answers is pretty close to what I think is the correct one. To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork. You can create a kind of glaze out of the braising liquid, and toss the shredded pork in that (defat the braising liquid before reducing it).BTW, I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them.  <sep>  Q: How can I get my flavorings to flavor my carnitas all the way through the pork? A: To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork  Q: and then what do i do ? A: You can create a kind of glaze out of the braising liquid, and toss the shredded pork in that (defat the braising liquid before reducing it  Q: are there any other tips for making sure all the flavors are in the pork meat ? A: I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them 
[A]: why don't you shallow fry them ?


[Q]: CONTEXT: Wooden blocks are ideal for knife storage because they keep the blades dry (the wood absorbs some of the humidity in the air), preventing rusting. The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so.A good tip is to use a good quality steel to sharpen your knives with just one or two passes on each side before each use. Wash them with hot water by hand, avoiding dishwashers unless you like replacing your knives annually, then return them to the block once they're fully dried.  <sep>  Q: Does putting knives in a wooden block blade down wear out the blade? A: The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so 
[A]:
But I know that when I whittle, cutting the wood wears the blade of a knife down very, very quickly...I wonder why this is different?