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:'.
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Question: CONTEXT: You can either bake them in something, and typically be fine (there are lots of cookie recipies out there that use them; search on the internet for 'biscotti ai pinoli'), or you can toast them ahead of time, and then encorporate them. (often, you toast them, then mix in, and bake).But a word of caution on toasting them -- they burn very easily. I've typically done it in a dry skillet, where I can keep an eye on them, and quickly get them off and to a try to cool. I seem to recall an interview with Alton Brown where he mentioned that toasting pine nuts was the number one ruined dish on Iron Chef America, because of chefs leaving them alone for too long. <sep> Q: can i bake pine nuts?###I was thinking of adding pine nuts to a caneloni filling, but wasn't too sure if the heat would make the nuts release anything nasty A: You can either bake them in something, and typically be fine Q: good to know, can I do the same with other nuts? A: But a word of caution on toasting them -- they burn very easily. I've typically done it in a dry skillet, where I can keep an eye on them, and quickly get them off and to a try to cool Q: how about other nuts? A: Alton Brown where he mentioned that toasting pine nuts was the number Q: what's are some more add ins for caneloni? A: one ruined dish on Iron Chef America, because of chefs leaving them alone for too long <sep> FOLLOWUP_Q: how do you toast coconut?

Answer: one ruined dish on Iron Chef America, because of chefs leaving them alone for too long

Question: CONTEXT: There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce and that fact that you're (hopefully) not drinking it straight, it's fairly insignificant. It's very common for one product produced in different countries to have a range of manufacturing differences, sometimes arbitrary, sometimes to suit the local palate, and sometimes because of costs, hence people calling American Lea & Perrins a "knockoff."I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything. If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking! <sep> Q: Is there a difference between US Worcestershire sauce and UK Worcestershire sauce? A: There is some difference between the flavor <sep> FOLLOWUP_Q: What is the difference in flavor?

Answer: it's fairly insignificant

Question: CONTEXT: Broth is usually defined as having had bones/meat/veg boiled in it, so the dictionary says no. The lack of flavour also says no, and I doubt reducing it would make much difference. You could use the water to make broth or stock, if you have bones/vegetables to hand.What's more likely to have happened is that condensation dripped into the water. This will always happen unless you take steps to prevent it, as the chicken is cooler than the steam, causing water to condense on the surface (more obvious with steaming green veg). This water dripping would carry small amounts of protein (e.g. myoglobin from dark meat) into the water, and it doesn't take much of many proteins to make water cloudy (this is why milk is white, or a few drops of milk make water cloudy). Small particles of fat will also contribute if they run into the water. <sep> Q: Water came out cloudy after steaming chicken, is it cosidered a broth?###I was surprised since the chicken never touched the water but I guess it dropped some of its juices in it, I was doing a small batch and I tried to taste it but after adding some salt it just tasted salty,### so If I make a larger batch in less water and the result comes out more concentrated could this taste good and be considered a broth ? A: What's more likely to have happened is that condensation dripped into the water Q: Whats considered a broth then? A: Broth is usually defined as having had bones/meat/veg boiled in it <sep> FOLLOWUP_Q: Any suggestions for me?

Answer:
You could use the water to make broth or stock, if you have bones/vegetables to hand