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:`.

CONTEXT: Coriander leaf/cilantro looks VERY similar to flat leaf parsley. When I have both at the house I sometimes resort to smelling them to know which is which. Cilantro is very strong smelling, and you'd definitely change the flavor of the dish if you left it out.Flat leaf parsley is significantly more subtle and has a much milder flavor and scent. It is not flavorless, and in a recipe that calls for a lot of it, you'd really be missing something by leaving it out.When you've got a recipe that calls for both parsley and cilantro, you're definitely going to be more able to taste/smell the cilantro more than parsley, but they'll both contribute different notes. If you have to leave one out, leave out the parsley, but don't try to make up the volume with more cilantro, as you may wind up overpowering your dish. Just leave the parsley out and proceed as normal.Do not use curly leave parsley in anything--it is tough and virtually flavorless. It is ONLY a garnish and not worth wasting your time on.  <sep>  Q: Difference between parsley and coriander(cilantro)? A: Cilantro is very strong smelling, and you'd definitely change the flavor of the dish if you left it out  Q: Are there any other differences? A: Flat leaf parsley is significantly more subtle and has a much milder flavor and scent 
Do they look different as well?

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: How do i make Salting Pork Chops? A: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes 
How much salt do you think in recommended?

CONTEXT: I'd say freeze nearly all of them uncooked and bake when ready. That way they go through only one cooking and maintain the fresh lasagna taste/feel.The sauce and and the cheese will freeze ok. Mozzarella is a pretty sensitive cheese and once it's been baked, it's not going to hold as well when thawed and re-warmed. In my experience it gets gummy and the fat runs off. You have much better chance of enjoying a good meal with the cheese frozen raw.Unfortunately, your noodles will likely take the hardest hit, but will likely fare better than going through two heat cycles.The ground beef and sausage will also fare better that way.The reason I suggested freezing MOST and not all, is that there are times when you're behind the 8-ball, hungry, and don't have the time to bake the sucker, and even ponder settling for dog-food. At that point having a silver bullet in the freezer is a bonus ;) and you'll be ok with inferior lasagna.  <sep>  Q: Should homemade lasagna be frozen cooked or uncooked? A: I'd say freeze nearly all of them uncooked and bake when ready  Q: Can you freeze the no boil noodles if you haven't baked them? A: Unfortunately, your noodles will likely take the hardest hit, but will likely fare better than going through two heat cycles 

Will it affect the ricotta or fresh mozzarella to be frozen without baking?