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:'.

[EX Q]: CONTEXT: There is a significant difference in how the two operate.Turkish coffee works by heating the water to a boil, with no added pressure. The coffee, with gronds, is then transferred into a cup to seethe, before drinking.In a mocha pot, pressure will typically rise to as much as 1.5 bar, and the resulting liquid is free of grounds.Given the radically different extraction methods, the end result of the two are likely to be radically different. My experience, taken from memory, follows:Turkish coffee goes through a sequence of mouth feels, from completely clear, to grainy, almost muddy, with coffee grounds. This also affects the flavour of the coffee. At the beginning, it is much like a strong filter brew, but tends to get bitter towards the end of the cup, which is also, in part, why it is traditionally served in very small cups. In addition, it is often spiced with cardamom, and often sweetened with sugar.Coffee from a mocha pot has a consistent mouth feel all the way through the cup, as the grounds are left in the pot. Due to the pressurised extraction, the flavour notes are closer to an espresso than filter coffee.  <sep>  Q: Is there a significant difference between Turkish coffee and Moka pot coffee? A: Given the radically different extraction methods, the end result of the two are likely to be radically different  Q: Since the Turkish coffee and the Moka pot both work by boiling/steaming the coffee, so assuming they are from the same bean, is there a significant difference between the two? A: Coffee from a mocha pot has a consistent mouth feel all the way through the cup, as the grounds are left in the pot  <sep> FOLLOWUP_Q: How else would you described the difference between the two?
[EX A]: Turkish coffee works by heating the water to a boil, with no added pressure

[EX Q]: CONTEXT: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture.  <sep>  Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler  <sep> FOLLOWUP_Q: ]I have some plums that have started to go soft and squishy. How do I know if they are spoiled?
[EX A]: You'll want to have someone else taste them to make sure first

[EX Q]: CONTEXT: I have only seen it used in dahl dishes, presumably because of it's claimed digestive properties. Asafoetida is incredibly pungent; anything more than a pinch seems too much and unpleasant.I think of it as a flavour-enhancer, a natural, Indian MSG rather than a spice in the normal sense. It makes your mouth water quite intensely and seems to stimulate the savory tatse buds (umami). This is lovely when done subtley and kept in the background.Therefore, I suspect you could add small pinches to all kinds of savoury food.  <sep>  Q: In which kind of food items can Asafoetida be used? A: I have only seen it used in dahl dishes, presumably because of it's claimed digestive properties. Asafoetida is incredibly pungent; anything more than a pinch seems too much and unpleasant  <sep> FOLLOWUP_Q: Is that why it kills the other spices?
[EX A]:
I think of it as a flavour-enhancer, a natural, Indian MSG rather than a spice in the normal sense. It makes your mouth water quite intensely and seems to stimulate the savory tatse buds (umami