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 keep the one that you are eating the next day out. I would then freeze the rest of them. If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through. If not I'd freeze individually until solid then put in a bag to prevent your frozen bagels from sticking together, then thaw overnight (if eating in the morning) or in the morning (if eating for a mid-day meal) to eat.  <sep>  Q: I make six bagles at a time to eat during the week; what is the best way to store them? A: I would keep the one that you are eating the next day out. I would then freeze the rest of them  <sep> FOLLOWUP_Q: What will maintain the best quality overall?
answer:
If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through


question:
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  <sep> FOLLOWUP_Q: Will that make much of a difference?
answer:
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


question:
CONTEXT: Ribs should not be cooked with direct heat, generally. The directions on the meat are VERY defective. You should turn the left burner on, and put the ribs in the right side of the grill. You should cook at a temperature between 250-300F, typically for 4-5 hours. They're done when the meat pulls back from the bone and when you can easily tear the meat between bones, not when they hit a certain temperature. Check out amazingribs.com, and also get your money back. The instructions on the packaging border on fraud.  <sep>  Q: I burn my ribs to a crisp, what does "medium high" mean? A: You should cook at a temperature between 250-300F  Q: Where should I put the ribs on the grill without them catching on fire? A: You should turn the left burner on, and put the ribs in the right side of the grill  Q: So I shouldn't cook them directly on the flame? A: Ribs should not be cooked with direct heat, generally  Q: oh Okay, I got a new grill and seems like I am just burning food, how long should I cook the ribs to not burn them? A: typically for 4-5 hours  Q: oh wow, okay so I guess I should ignore the instructions from the package? A: The instructions on the packaging border on fraud  <sep> FOLLOWUP_Q: Good to know, it says 12 -15 minutes on each side and then indirect heat for an hour, so yeah, how many hours should I do on each side with your method?
answer:

typically for 4-5 hours. They're done when the meat pulls back from the bone and when you can easily tear the meat between bones, not when they hit a certain temperature