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: What an interesting idea. Essentially you're looking to make rice out of potatoes, yes? I can see a couple of options. You could make potato orzo (a small pasta that looks like rice) I suppose; googling recipes for potato pasta should point you in the right direction.You could also, I think use the reverse spherification method. Make mash as you normally would, and then put it through a ricer into an alginate bath. This should preserve the individual 'grains'. You will need to have milk and/or cream in the mash to ensure there is enough calcium for the alginate to react with.  <sep>  Q: How to rice potatoes A: You could make potato orzo (a small pasta that looks like rice  <sep> FOLLOWUP_Q: can you tell me more about this?
[EX A]: I suppose; googling recipes for potato pasta should point you in the right direction

[EX Q]: CONTEXT: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier.There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking. I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F.  <sep>  Q: How effective is steaming a turkey tenderloin the size of a brisket to make it tender and juicy? A: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier  Q: What's one thing I can do to make my turkey juicier? A: There are two things that you can do to make your turkey juicier  Q: What's one of those things I can do? A: The first is a brine  Q: What's the other strategy I can use here? A: The second is to make sure you aren't overcooking  <sep> FOLLOWUP_Q: Do you have a suggestion how I can prevent it from being overcooked?
[EX A]: I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F.

[EX Q]: CONTEXT: Unfortunately, the above answers would probably be good for fresh tortellini, or frozen or something like that. Following the advice, I had the dried tortellini floating on the surface within a minute or two, puffed a little too. I fished one out, and it was definitely hard. I let them boil for another five minutes and they were barely edible, some even a little crunchy in places.Last week I managed to hunt down the bulk package at the market (used to fill the bin), and there were directions on it: Boiling time: 15-18 minutes. And yes, since the boiling water cooled down to simmer as I added them. In 15 minutes they were still a little al dente but after another 4 minutes they were entirely soft, and just right.  <sep>  Q: How to prepare bulk dried tortellini? A: Boiling time: 15-18 minutes  <sep> FOLLOWUP_Q: Drop into hot water or bring to boil with water?
[EX A]:
the boiling water cooled down to simmer as I added them