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:`.

Ex Input:
CONTEXT: You can neutralize the acidity of your drink by adding a half teaspoon of baking soda, but don't do this. Apart from fizzing up like a volcano, your lemon drink, or what is left of it, will taste pretty awful.What you want to do is reduce the perceived acidity. This can be done simply by adding more honey. I suggest adding a teaspoon at a time until it tastes about right. I like about double the amount of honey you specified if we're talking teaspoons.  <sep>  Q: How do I reduce the acidity of homemade honey lemon juice? A: You can neutralize the acidity of your drink by adding a half teaspoon of baking soda, but don't do this. Apart from fizzing up like a volcano, your lemon drink  Q: Why shouldn't I do that? A: Apart from fizzing up like a volcano, your lemon drink, or what is left of it, will taste pretty awful  Q: Is there anything else that will neutralize it? A: What you want to do is reduce the perceived acidity. This can be done simply by adding more honey. I suggest adding a teaspoon at a time until it tastes about right  Q: What other suggestions do you have? A: I like about double the amount of honey you specified if we're talking teaspoons 

Ex Output:
Any other options for it?


Ex Input:
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 

Ex Output:
Does it matter if it sits out for 30 - 45 minutes before finishing?


Ex Input:
CONTEXT: I would have tried using semolina, polenta, or grits. If the grind was too big you could always use a small coffee grinder to get it a bit finer.Corn muffin mix generally has other additives like sugar, baking powder or soda, so you probably wouldn't have wanted to use that on the outside of your bagels!  <sep>  Q: What can I use instead of cornmeal on bagels ? A: I would have tried using semolina, polenta, or grits. If the grind was too big you could always use a small coffee grinder to get it a bit finer 

Ex Output:

Should I add these before or after baking ?