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:'.

Example Input: 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: What is the difference between parsley and coriander(cilantro)? A: 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 Q: Would omission of one drastically change the flavor of a dish, for example falafel? A: 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
Example Output: So to be authentic I should use both?

Example Input: CONTEXT: It is is almost impossible for chocolate to mold as it doesn't have any moisture, required for mold growth.There are two types of bloom:Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve.Fat bloom -- wipe the chococolate with a dry finger, it will feel waxy or greasyEither tends to look like a chalky coating, not very thick, definitely not fuzzy (like mold). <sep> Q: How do you know if whitish chocolate has bloom? A: Either tends to look like a chalky coating, not very thick, definitely not fuzzy
Example Output: What are other signs that the chocolate is spoiled?

Example Input: CONTEXT: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture. The reason is that butter has milk solids that are said to "burn" at low temperatures (somewhere in the range 120C-150C or 250F-300F) which just above the soft ball stage (113C or 235F) needed for making fudge. I interpret the burning to mean that those milk solids (sugars and proteins) get a chance to contribute to the Maillard reaction that gives caramel (and its grained cousin the fudge) its great and rich flavor. Given how unique and varied the flavors arising from butter are, I would not want to miss their contribution by adding them after the heat is gone. <sep> Q: How is butter used in fudge? A: one should add it to the boiling mixture Q: My main question here is Why do some recipes put the butter ON the fudge once its hot whereas the professional videos (i.e. youtube mackinac fudge shops) seem to show the butter in the boiling mix? A: The reason is that butter has milk solids that are said to "burn" at low temperatures (somewhere in the range 120C-150C or 250F-300F) which just above the soft ball stage
Example Output:
Can margarine be used instead?