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:'.

[EX Q]: CONTEXT: You can wait as long as you need to between pre-cook (that's the simmering) and finish (the steaming), it's how things work in restaurants.The steaming time will only go up if you let the temperature drop appreciably. Even so, you shouldn't need more than an extra minute or so. Steaming is pretty benign to rice.As far as the safety concerns...if you keep the temperature above 135 F, you are out of the danger zone, and you can hold there forever. The danger zone is 41 to 135 F, but the goal in cooling foods is to get it from hot to cool in 6 hours...below 70 in two, and then 4 hours to make it below 41 (yes, I'm ServSafe certified). So your hypothetical 30-45 minutes shouldn't cause you a problem. But watch it if you start going long.  <sep>  Q: How long can I hold brown rice between boiling and steaming?###I use a technique from Cooks Illustrated for cooking my brown rice. I simmer for 25 minutes and then steam for 10. It gets a nice consistent result. But how long can I hold the rice between simmering and steaming? A: You can wait as long as you need to between pre-cook (that's the simmering) and finish (the steaming), it's how things work in restaurants  Q: Would I need to increase the steam time? A: The steaming time will only go up if you let the temperature drop appreciably. Even so, you shouldn't need more than an extra minute or so. Steaming is pretty benign to rice  Q: Are there any safety concerns? A: if you keep the temperature above 135 F, you are out of the danger zone, and you can hold there forever  <sep> FOLLOWUP_Q: Does it matter if it sits out for 30 - 45 minutes before finishing?
[EX A]: 30-45 minutes shouldn't cause you a problem. But watch it if you start going long

[EX Q]: CONTEXT: Yes, nuts are very fatty, and they will eventually go rancidâ if this is the case, they will taste very poor. They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds.Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell).Five years is a little long. I am not sure I would want to eat nuts that old.  <sep>  Q: Do nuts ever go bad? A: es, nuts are very fatty, and they will eventually go rancid  <sep> FOLLOWUP_Q: What causes them to go rancid?
[EX A]: They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds

[EX Q]: CONTEXT: It really depends on the density of the bottom sponge. If it's too light, you might have a problem. To be doubly sure, take some wide straws (the ones about 1cm across) stick them in the bottom layer, then snip them flush. These will act like columns to support the top cake.  <sep>  Q: Is it possible to stack the top tier cake without using a cake board? A: It really depends on the density of the bottom sponge. If it's too light, you might have a problem  <sep> FOLLOWUP_Q: What can I do to make sure to avoid that problem?
[EX A]:
To be doubly sure, take some wide straws (the ones about 1cm across) stick them in the bottom layer, then snip them flush. These will act like columns to support the top cake