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:'.

Example Input: CONTEXT: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier.There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking. I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F. <sep> Q: How effective is steaming a turkey tenderloin the size of a brisket to make it tender and juicy? A: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier Q: What's one thing I can do to make my turkey juicier? A: There are two things that you can do to make your turkey juicier Q: What's one of those things I can do? A: The first is a brine Q: What's the other strategy I can use here? A: The second is to make sure you aren't overcooking <sep> FOLLOWUP_Q: Do you have a suggestion how I can prevent it from being overcooked?
Example Output: I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F.

Example Input: CONTEXT: Yes, you can freeze parmesan cheese. Even without freezing, Parmesan is very durable since the low water and high salt content prevents mould from growing. The younger varieties may be more prone to mould growth (having a higher water content), but I've kept ripe Parmesan (30-36 months) for at least a year in the fridge without problems (and it would probably have stayed good much longer). Just remember to keep it wrapped in paper, not in a sealed plastic container to prevent a buildup of condensation. <sep> Q: Can I freeze Parmesan? A: you can freeze parmesan cheese <sep> FOLLOWUP_Q: How long can I keep it for?
Example Output: I've kept ripe Parmesan (30-36 months) for at least a year in the fridge without problems

Example Input: CONTEXT: I'm an American cornbread lover living in the UK, so I have some experience with this. In the UK and commonwealth corn flour = US cornstarch, and in the UK corn meals are coarser then their US counterparts. Coarse polenta is like ball bearings, fine polenta is still too coarse for decent cornbread and fritters. You can get fine corn meal in the UK now, which is slightly finer than your average US cornmeal, but not as fine as US corn flour. So if I'm in the US using an American recipe that calls for fine corn meal I'd just use regular corn meal, if I'm in the US using a UK recipe and it calls for fine corn meal it would probably mean fine polenta, which is what you generally get in the US. <sep> Q: What is "fine ground cornmeal"? A: I'd just use regular corn meal, if I'm in the US Q: What is the difference between "regular corn meal" in the US and other places? A: a UK recipe and it calls for fine corn meal it would probably mean fine polenta <sep> FOLLOWUP_Q: What is fine corn meal in the US?
Example Output:
US corn flour