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: A quick and dirty way of achieving this is to microwave them for a bit. Microwave oven powers vary, so try 10 seconds first and add time as necessary. You'll find the right time for the right amount to bring your chips to nearly what they were prior to sitting out.  <sep>  Q: Can I make my chips crunchy again after they have gone soggy? A: eco  Q: For how long does it need to use in the Microwave? A: try 10 seconds first and add time as necessary 

Ex Output:
How do I keep it from getting soggy in the first place?


Ex Input:
CONTEXT: You may need to add more oil, say a generous tablespoon. Also, I don't think you should need to soak those lentils first, the pressure cooker should be more than able to take them apart without any advance soak. Also be sure to use plenty of water. At least 8 cups for 1 pound of beans.  <sep>  Q: How do I stop the pressure cooker from clogging up when cooking lentils? A: be sure to use plenty of water. At least 8 cups for 1 pound of beans 

Ex Output:
When I cook yellow lentils at home, the valve of the pressure cooker seems to clog up.### How do I prevent this?


Ex Input:
CONTEXT: I make bacon and other cured meats frequently. I find that the amount of liquid released from pork belly varies. That is not a useful measure of how the cure is proceeding. Bacon, in particular, is usually cooked after the cure, so I don't worry too much. I use the salt-box method, coat the belly in cure mixture, place in large zip lock, place in container slightly larger than belly and put in fridge. Flip every day or so for a week. What I look for next is a firming up of the belly. I pinch it. If it has firmed up after a week, I move on to hot smoking (or you could use your oven). If it still feels soft, I give it another day or two.  <sep>  Q: how much juice should come out when curing pork belly for bacon? A: I make bacon and other cured meats frequently. I find that the amount of liquid released from pork belly varies  Q: How will i know if the pork belly is curing properly? A: That is not a useful measure of how the cure is proceeding. Bacon, in particular, is usually cooked after the cure, so I don't worry too much  Q: How much salt should i use? A: I use the salt-box method, coat the belly in cure mixture, place in large zip lock, place in container slightly larger than belly and put in fridge  Q: How long should i leave it in the fridge? A: Flip every day or so for a week. What I look for next is a firming up of the belly 

Ex Output:

Should I include anything else besides salt during curing?