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: It might be possible to dissolve the candy, and then boil it down again, foaming it with fresh baking soda when it hits the proper stage. The thing is, the candy has already got the full level of baking soda reactants (either sodium carbonate or sodium oxide) from from the first cooking, which may contribute to some off flavors.Instead, if it is enjoyable as is, I would suggest just eating it as a toffee like candy.Otherwise, chalk it up to experience and watch the temperature more closely next time.  <sep>  Q: What can I do with badly cooked honeycomb? A: dissolve the candy, and then boil it down again  <sep> FOLLOWUP_Q: What temperature do I need to bring it to for it to become honeycomb?
Example Output: I would suggest just eating it as a toffee like candy

Example Input: CONTEXT: I think grilling is probably a bad plan for duck legs; the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them.If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first (you could use veggie oil in a pinch) and then resting them in the fridge for a day or so in oil. As for finishing them on the grill, rinse them off gently, re-season if needed, cook flesh side down on a medium heat portion of the grill for a while until mostly heated through, then flip them over on a high heat portion of the grill to crisp up the skin, watching out for flares.  <sep>  Q: Tips for grilling duck legs? A: I think grilling is probably a bad plan for duck legs  Q: Why is it a bad plan? A: the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them  Q: Will this make the duck tough? A: If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first (you could use veggie oil in a pinch  Q: How do I make them look appealing? A: resting them in the fridge for a day or so in oil  Q: Do you have any other advice to make this melal not turn out as a disaster? A: As for finishing them on the grill, rinse them off gently, re-season if needed, cook flesh side down on a medium heat portion of the grill for a while until mostly heated through  <sep> FOLLOWUP_Q: Do I let them rest after they are cooked?
Example Output: resting them in the fridge for a day or so in oil

Example Input: CONTEXT: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver. We have a massive deer farm close and the price is still ridiculous .My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature. Anything over 30 days on the bone will start to give you the gaming flavour you are craving. Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged. Restaurants are getting up to 180 days, which I could only imagine would melt in your mouth but the flavour would be intense.  <sep>  Q: How can I reproduce a "gamey" flavor? A: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver  <sep> FOLLOWUP_Q: Are there any spices or "liquid smoke"-style flavor enhancers that could be comparable?
Example Output:
marinade is never going to deliver the quality that venison has to deliver