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:'.

Q: CONTEXT: I have only seen it used in dahl dishes, presumably because of it's claimed digestive properties. Asafoetida is incredibly pungent; anything more than a pinch seems too much and unpleasant.I think of it as a flavour-enhancer, a natural, Indian MSG rather than a spice in the normal sense. It makes your mouth water quite intensely and seems to stimulate the savory tatse buds (umami). This is lovely when done subtley and kept in the background.Therefore, I suspect you could add small pinches to all kinds of savoury food. <sep> Q: In which kind of food items can Asafoetida be used? A: I have only seen it used in dahl dishes Q: What exactly is Asafoetida? A: I think of it as a flavour-enhancer, a natural, Indian MSG rather than a spice in the normal sense Q: Can I use it as a main ingredient? A: This is lovely when done subtley and kept in the background <sep> FOLLOWUP_Q: Are there any medical benefits?

A: it's claimed digestive properties
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Q: CONTEXT: These are very similar to potato croquettes, for which there are tons of recipes. Those are usually made with mashed potatoes instead of shredded, but otherwise pretty much the same deal. You can find recipes with varying amounts of creamy things and cheese; I'm guessing the Omaha Steaks ones are on the higher end of that.If you want to try to match the shredded texture better, you can probably start with a potato croquette recipe and just bake and grate/shred the potatoes instead of mashing them.As Cindy noted, you can also find recipes by searching for "au gratin potato balls", plenty of which are mimicking the Omaha Steaks ones. I might be inclined to use a croquette recipe, because it's a more common name so it's easier to find obviously trustworthy recipes, but you'll probably be fine either way. <sep> Q: What are Omaha Steaks "Potatoes Au Gratin" actually? A: These are very similar to potato croquettes, for which there are tons of recipes. Those are usually made with mashed potatoes instead of shredded, but otherwise pretty much the same deal Q: How are they made? A: If you want to try to match the shredded texture better, you can probably start with a potato croquette recipe and just bake and grate/shred the potatoes instead of mashing them <sep> FOLLOWUP_Q: Are they baked?

A: You can find recipes with varying amounts of creamy things and cheese
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Q: CONTEXT: It's typically a problem with large pockets of air in the dough before you bake it.For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it. For other loaves, you want to make sure to punch it down well after the first rise, and make sure you aren't trapping air in it if you're doing a stretch and fold when shaping it. <sep> Q: What causes gaps/holes in homemade bread? A: It's typically a problem with large pockets of air in the dough before you bake it <sep> FOLLOWUP_Q: I am making cinnamon swirl bread and how can i avoid this?

A:
For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it
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