instruction:
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:'.
question:
CONTEXT: I would think this is happening because your cream is just about to turn sour. As cream ages, lactic acid builds up in it. The acidity in your coffee is enough at that point to push the cream over the edge to curdling. Try newer cream or a very low-acid coffee with old cream and you should be OK.  <sep>  Q: Why is cream curdled in my coffee? A: I would think this is happening because your cream is just about to turn sour  Q: Could it have something to do with either the coffee being too hot? A: As cream ages, lactic acid builds up in it. The acidity in your coffee is enough at that point to push the cream over the edge to curdling  <sep> FOLLOWUP_Q: What can I do to stop this from happening?
answer:
Try newer cream or a very low-acid coffee with old cream and you should be OK


question:
CONTEXT: The "solid vegetable oil" you're describing sounds like Crisco (shortening), which you can find in any US grocery. You could also try refined coconut or palm kernel oil, both of which are solid at room temperature.Another possibility to note is that the butter may be fine, but maybe the chickpea flour you're obtaining in the US is different.  <sep>  Q: What's the best replacement for "solid vegetable oil" in pastry recipes? A: u ca  <sep> FOLLOWUP_Q: Can you help me find a replacement for the solid vegetable oil in a Persion recipe?
answer:
The "solid vegetable oil" you're describing sounds like Crisco (shortening), which you can find in any US grocery


question:
CONTEXT: In Britain (and France), the large purple varieties are known as aubergines. Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal.The name 'eggplant' is used in the US, Canada, and the Antipodes, mainly because the lighter varieties are more common there, which arguably have the colour of eggshell.They are, however, all just different varieties of the same plant, like yellow and red tomatoes.  <sep>  Q: What are purple small Brinjals called in English? A: In Britain (and France), the large purple varieties are known as aubergines  <sep> FOLLOWUP_Q: There are white and green Brinjals too. Do they have a different name?
answer:

Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal