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:'.
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Question: CONTEXT: Chelo (or Chellow) kebab refers to the entire dish which consists of the kebabs (usually 2), rice, and usually grilled tomatoes. Sometimes other accompaniments are included as well.The most common types of kebabs used for this dish are koobideh (ground beef) and barg (ground lamb). It is sometimes served with one of each. There are exceptions and, though not as common, other types of kebab may be used.If you perform a Google search for Chelo kebab recipe you will get tons of results. Most of the recipes include both the rice and the kebab.  <sep>  Q: What sort of kebab is used with Chellow Kebab? A: Chelo (or Chellow) kebab refers to the entire dish which consists of the kebabs (usually 2), rice, and usually grilled tomatoes. Sometimes other accompaniments are included as well  <sep> FOLLOWUP_Q: Does it have a special dish in which it is served?

Answer: The most common types of kebabs used for this dish are koobideh (ground beef) and barg (ground lamb


Question: CONTEXT: Sort of. There's a trick to fix up peeler edges: rub the back side of a paring knife along the blade, at roughly the same angle as the peeler blade's edge. Use the tip of the knife if needed. You may need to do this with both sides of the peeler blade.I suspect the result is closer to honing the edge, but the trick works well enough that I haven't bought another peeler since my kitchen manager showed it to me.  <sep>  Q: How can I sharpen my peeler? A: There's a trick to fix up peeler edges: rub the back side of a paring knife along the blade, at roughly the same angle as the peeler blade's edge  <sep> FOLLOWUP_Q: Are there any things to look out for?

Answer: Use the tip of the knife if needed


Question: CONTEXT: Some of the volatile flavors will be diminished, but I've managed to make fairly good drinks with the help of mint that I kept frozen. In my experience, freezer burn starts to become visible after two or three months, and starts to harm flavor probably around 4-6 months.I'm not sure preparing the drink will work really well, but if you just defrost the drink in the refrigerator, it probably won't be terrible. Active thawing with heat will probably cause some harm. Many infusions and teas become a bit cloudy and lose color after bottling or freezing, which is why most bottled teas use an enzyme (not usually a listed ingredient) designed to mitigate that.  <sep>  Q: Would freezing affect the flavour of mint tea? A: Some of the volatile flavors will be diminished  <sep> FOLLOWUP_Q: What will be diminished?

Answer:
Some of the volatile flavors