Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.

CONTEXT: Maybe! There's one big potential issue: panini presses are hinged differently. There's a bit of variation exactly how, but the effect is that the entire top can lift up, so that it can press down flat on whatever you stick in there. Waffle irons are just designed to be filled, so they hinge at the back. If your sandwich is much smaller than the waffle iron, you can put it in the front part (as far from the hinge as possible), and it won't matter too much, but if it takes up a decent fraction of the area, it'll be squeezed pretty tight at the back compared to the front. This will probably make it cook unevenly, and depending on what you've got in there, might squeeze things out.Some panini presses also have better temperature controls than waffle irons, but that's probably not as much of a concern.So I'd give it a shot and see how it works, plan on possibly flipping your sandwich around halfway through, and don't be too upset if it's not pretty!(rfusca's comment above is also good - if you're able to take off the hinge, you'd avoid the whole problem.)  <sep>  Q: Can I use a waffle iron as a Panini press? A: Maybe! There's one big potential issue: panini presses are hinged differently 
Will that make much of a difference?

CONTEXT: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes. I have been brining them before I cook them ever since I saw that and think it makes them juicier.I brine them for a couple hours at most and then just cook them. Never tried the drying in the refrigerator.  <sep>  Q: How do i make Salting Pork Chops? A: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes 
How much salt do you think in recommended?

CONTEXT: Personally I'd suggest blanching your pasta. By blanching:I mean get a big pan of heavily salted water on a rolling boil. Drop your pasta into the water, give it a stir.After 1 min or when the water has come back to boil drain the pasta off.At this point your pasta will still be el' dante but not raw which is what I suspect the directions are suggesting when they say "2 min less than instructed" then just use it at the mixing with sour cream step.If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour.  <sep>  Q: Using homemade pasta instead of dried in a bake###'d like to use fresh homemade pasta tonight in place of bagged egg noodles. ###My question is, should I prep the noodles in boiling water in anyway, or should I skip that step and add the freshly made noodles where the recipe calls for it? A: Personally I'd suggest blanching your pasta  Q: Do you recommend adding the freshly made noodles where the recipe calls for it? A: If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour  Q: Thats helpful. Anything else i need to keep in mind while using homemade pasta? A: your pasta will still be el' dante but not raw 

What pasta do you recommend? Bagged or homemade?