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:'.

Input: Consider Input: CONTEXT: You need to ferment in a cool place, so you can only ferment pickles in the monsoon season when temperatures are down, or inside a house with A.C.Vegetables turn soft if it's too hot. Taste and feel is important here. Soft vegetables are the biggest problem if it's too hot. On the 3rd day it is good to place in the fridge to slow the fermenting, if you can. Crocks may be wrapped in burlap, palm dry, & kept wet in a cool shade place with breeze. Cloudy days are a big help. Place a plate on top of crock to keep insects dirt out. So it can be done with care. I'm in the South Phillipines, and it seems to work on the shady side of the house under the second floor A.C., where dripwater hits a wrapped crock, along with the breeze in the monsoon season.  <sep>  Q: Hi there, I've got a question about pickles A: You need to ferment  <sep> FOLLOWUP_Q: I'm living in a tropical region, and I've heard that warm temperatures are not conducive to pickling, is there a way I can still ferment pickles in the heat?

Output: you can only ferment pickles in the monsoon season when temperatures are down, or inside a house with A.C


Input: Consider Input: CONTEXT: In my experience, that is completely normal and will not harm its flavor at all. You just need to warm it up before serving so that you can re-mix / emulsify your sauce / dressing. It congeals in the fridge much like any other fat will (think butter or bacon grease). Apparently, extra virgin olive oil may suffer from condensation in the bottle affecting the flavor. It may also turn cloudy. But in general, you should be fine. Even if it does go bad, it should just affect the flavor and not be harmful, just gross. So if it tastes bad, toss it. Otherwise you're fine. Note: I'm just talking about the oil going rancid, not anything else you might mix with it.  <sep>  Q: Is it okay to refrigerate olive oil? A: In my experience, that is completely normal and will not harm its flavor at all. You just need to warm it up before serving so that you can re-mix / emulsify your sauce / dressing  <sep> FOLLOWUP_Q: I read that it was be stored for up to 3 months, is that true?

Output: Apparently, extra virgin olive oil may suffer from condensation in the bottle affecting the flavor. It may also turn cloudy


Input: Consider Input: CONTEXT: Without forensics it's hard to tell exactly what happened.However, one possible explanation is sunlight. If the watermelon was in the sun at all, even just a little part of it, that tends to accelerate the growth of all sorts of things.Another possibility is that it was just past its date. There isn't really a way to tell if this is near or not without chemical analysis.In watermelon country (I live near an ancient greek watermelon port) watermelon is generally refrigerated. This is partially because we find it tastier when it's cold, and partially because room temperature easily goes above 30, and even above 34-5 on certain days.  <sep>  Q: What causes watermelon rind to rot? A: Without forensics it's hard to tell exactly what happened.However, one possible explanation is sunlight  <sep> FOLLOWUP_Q: How should I best store the watermelon so that it doesn't rot?


Output: In watermelon country (I live near an ancient greek watermelon port) watermelon is generally refrigerated