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:`.

Example Input: 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: I want to prepare pork chops by salting them, putting them in a brine, and drying them, but how should I go about this? A: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes  Q: Do I still have to cook the meat after all that, or is it ready to eat? A: I have been brining them before I cook them ever since I saw that and think it makes them juicier  Q: Will the brine and/or salt cause issues of bone rot? A: I have been brining them before I cook them ever since I saw that and think it makes them juicier 
Example Output: How much salt should I add to make the saltwater brine?

Example Input: CONTEXT: To prevent the sticking, you might want to use a spray oil, maybe even just on the foil before you put the vegetables and potatoes on. It's a tiny amount of oil, not enough to make things noticeably greasy, but will be pretty effective. Another spray over the top will make them brown a little more nicely and may even prevent a little drying out. Alternatively, you can just toss them all in a bowl with a small amount of oil; it really doesn't take much, and I'd hardly describe it as "covering with a lot of oil."As for preventing things from drying out, first and foremost, don't overcook them. Broccoli and onions both roast very nicely, but you definitely want to pull it out before it starts browning/burning too much. If you slice the potatoes thinly enough, they'll cook in roughly the same amount of time as the broccoli and onions. So if things are getting overcooked, just don't leave them in the oven as long.You can also always try covering them. Another sheet of foil over the top will trap a fair amount of moisture, letting them steam a bit and probably preventing some burning as well.(I suppose it's also possible that it's all drying out because you're cooking them too slowly, so they have plenty of time for moisture to escape, but that seems less likely given the way you described things.)  <sep>  Q: Looking to bake side dishes, how do I stop problems with dryness A: As for preventing things from drying out, first and foremost, don't overcook them  Q: Is there any way to keep stuff from sticking to tin foil? A: you might want to use a spray oil, maybe even just on the foil before you put the vegetables and potatoes on  Q: I don't like too much oil, I may just have to boil my vegetables, have you ever heard of boiling onions? A: It's a tiny amount of oil, not enough to make things noticeably greasy, but will be pretty effective 
Example Output: Is there anything else I could use?

Example Input: CONTEXT: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast. There is a perception amongst the dutch that Americans eat nothing but meat and fat in huge portions. I did a semester abroad in the Netherlands. For the first few days, the host family fed me eggs and sausages for breakfast. I usually have some toast or cereal for breakfast. So, after a couple days I asked them if this is what they had for breakfast every day. My host mother said, "No, this is what we were told Americans have for breakfast everyday!"After a chat, they said they were buying British breakfast sausages and eggs for me. Their typical breakfast was a slice of bread, some cheese, and a very strongly flavored liverwurst. My tastes were not as developed back then. After two days of that I asked if there was any other breakfast choices. My host mother bought me suikerbrood. It is a loaf of bread with sugar baked in it. It was delicious! I told them that I enjoyed this new breakfast very much. This caused a lot of chortling for my two host siblings. It turns out that suikerbrood is a small children's breakfast.  <sep>  Q: Small emulsified breakfast sausages in Dutch countries A: he national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast 
Example Output:
They were a regular breakfast item in Amsterdam, and then again in Brugges. They are very light in both color and flavor. If I had to guess, they contain a mixture of chicken meat and pork fat. ?