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:'.

[Q]: CONTEXT: The ripening itself is caused by ethylene gas released by the food, which is trapped by any kind of bag.As far as I know, there's nothing inherently special about a brown paper bag, other than the fact that it's porous and thus still allows some air to get in and out. Plastic ziplock bags have no ventilation, so they don't work nearly as well.  <sep>  Q: Why does a brown paper bag speed ripening? A: As far as I know, there's nothing inherently special about a brown paper bag, other than the fact that it's porous  <sep> FOLLOWUP_Q: So many people suggest using them for bananas. Is there something special about the banana?
[A]: The ripening itself is caused by ethylene gas released by the food, which is trapped by any kind of bag


[Q]: CONTEXT: In the Caribbean and other Rum producing areas, you find Rum in all sorts of recipesIt is sometimes an unusual flavour pairing, but not necessarily bad. In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight RumCaribbean and Mexican cooking is well blended and harmonious with many common ingredients (chilli, coriander, avocado etc.)Considering the popularity of spicy jerk meat and Rum, the Rum Fajitas would be an interesting experiment  <sep>  Q: What does adding dark rum give to a fajita stir-fry? A: It is sometimes an unusual flavour pairing, but not necessarily bad. In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight Rum  Q: Will Mexican food pair well with dark rum? A: Caribbean and Mexican cooking is well blended and harmonious with many common ingredients (chilli, coriander, avocado etc  <sep> FOLLOWUP_Q: Is rum used in other dishes similar to this?
[A]: In the Caribbean and other Rum producing areas, you find Rum in all sorts of recipes


[Q]: CONTEXT: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).If you're just interested in avoiding waste, you can freeze the zest.  <sep>  Q: Are there any reasons not to include the zest when citrus juice is an ingredient? A: the main reason I can think of for not always including it is that it has a slightly different flavour  Q: How does the zest change the flavor? A: A much more intense lemon flavour is provided by the zest  <sep> FOLLOWUP_Q: Is it the same for all citrus fruits?
[A]:
the juice has the more tart elements (and of course water