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:'.
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Question: CONTEXT: Assuming you didn't do some kind of "flavor injection" treatment, there is absolutely no reason why one part of a bird would taste radically different from another. I'm going to go with "Bad Duck."Cooking the bird slowly seriously reduces the possibility of a "hot spot" causing some kind of local taste variance. Breast meat will become overdone at the point where dark meat is still tasty, but that wouldn't explain smell or taste, and unpleasant smells are almost always related to bacterial issues.If it was discolored, it could have been local bruising, which would cause some taste issues, but, again, wouldn't explain the smell.  <sep>  Q: What happened to my duck? A: If it was discolored, it could have been local bruising, which would cause some taste issues  <sep> FOLLOWUP_Q: I had a duck in the oven later I found that the duck was foul smelling and tasting why would this happen?

Answer: Assuming you didn't do some kind of "flavor injection" treatment, there is absolutely no reason why one part of a bird would taste radically different from another


Question: CONTEXT: Are you absolutely certain that the "grittiness" is caused by the cheese not melting, and not because the sauce is curdling? If you cook it too long or too fast, that is what will happen.If you must use the Kraft stuff (personally, I think it has no flavour compared to real Reggiano), try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan. If it's still gritty, either it's curdling or you need to use a better cheese.  <sep>  Q: How can I make cheap, smooth homemade Alfredo sauce? A: try melting the cheese on low heat in a very small amount of cream  Q: What kind of cheese or cream do you use? A: Reggiano  Q: Can you tell me more about the Reggiano or what to do? A: try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan  <sep> FOLLOWUP_Q: Ok then what do I do?

Answer: If you cook it too long or too fast


Question: 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  <sep> FOLLOWUP_Q: Do they look different as well?

Answer:
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