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:`.

Q: CONTEXT: I believe that I have made some of those conflicting comments.It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.It is also really easy to have the gravy turn out inedibly salty if you aren't careful.Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise.  <sep>  Q: Can you make pan gravy if the turkey was brined? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  Q: Will it be extra salty? A: It is also really easy to have the gravy turn out inedibly salty if you aren't careful 

A: Would it be less salty in a gravy recipe using sour cream?
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Q: CONTEXT: You should dry roast the seeds before putting them in bread dough. It will have a really strong flavour. He used the unhulled seeds for the mild flavour. You can either use hulled or unhealed. I believe that you have washed the sesame seeds, dried them, dry roasted them and then ........ WHOOP in the dough. That will of course taste great....  <sep>  Q: What's the difference between baking with unhulled sesame seeds versus hulled? A: He used the unhulled seeds for the mild flavour  Q: Can I use either seed for Tartine Bread? A: You can either use hulled or unhealed  Q: Should I put the seeds into the tartine bread dough raw, or should I toast them first? A: You should dry roast the seeds before putting them in bread dough. It will have a really strong flavour 

A: Is there any other difference besides flavor between using hulled or unhulled seeds?
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Q: CONTEXT: I probably would not recommend eating a box of baking soda and chasing that with shots of vinegar. But aside from that silliness, I can't think of a single thing that is actual "food" that is unsafe mixed with another actual "food", assuming reasonable quantities. Certainly anything with alcohol can be dangerous in huge quantities, as can a lot of other ingredients. Allergies or food sensitivities can make certain ingredients dangerous to certain people. But mixing ingredients to which the individual has no special sensitivity and in normal quantities? No, I don't think you are risking anything by doing so other than unpleasant food.  <sep>  Q: How safe is it to combine flavor extracts? A: I can't think of a single thing that is actual "food" that is unsafe mixed with another actual "food  Q: Are there combinations of extracts that should be avoided, if only for flavor alone? A: mixing ingredients to which the individual has no special sensitivity and in normal quantities? No 

A:
Does mixing extracts alter their unique chemistry?
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