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:'.

[Q]: CONTEXT: As the bacon cooks the meat reduces in size faster than the fat does. Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough.The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon.  <sep>  Q: Why does bacon curl? A: As the bacon cooks the meat reduces in size faster than the fat does  Q: Is there a way to slow the process down? A: The fat will eventually reduce as well when it renders  Q: What else can I do to slow it down? A: cut into strips  <sep> FOLLOWUP_Q: Can you explain more?
[A]: Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough


[Q]: CONTEXT: You don't need to defrost it, you can add cold roux directly to a boiling liquid. To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux. If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  <sep>  Q: I like preparing a large quantity of Roux and pouring them in ice trays to keep them in the freezer. How would I defrost them? A: You don't need to defrost it, you can add cold roux directly to a boiling liquid  <sep> FOLLOWUP_Q: How would I use it in something like mac and cheese?
[A]: If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.


[Q]: CONTEXT: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness a bit although I'm not sure of the mechanism. It could be that the acidity frees up more capsaicin compounds (what makes hot food hot), or wakes up your taste buds more. Most likely you have simply added a weak jalapeno. Peppers of the same variety can vary in heat strength quite a bit depending on the where and how it was grown, although you'll get weak and strong peppers from the same plant. You can make up for the lack of spice by adding more jalapeno or a bit of hot chili powder.  <sep>  Q: Does lime juice make jalapeÃ±os less spicy? A: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness  Q: Why would my guacamole be less spicy after I add lime juice, then? A: Most likely you have simply added a weak jalapeno  <sep> FOLLOWUP_Q: Is there a way to ensure the guacamole is spicy without adding too many jalapenos?
[A]:
You can make up for the lack of spice by adding more jalapeno or a bit of hot chili powder