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: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty. <sep> Q: What can I do with tofu? A: I would suggest making tofu burgers Q: Can I use uncooked crumbled extra-firm tofu for those? A: crumbled tofu Q: What else will I need for making tofu burgers? A: another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes
Example Output: How long do they take to make?

Example Input: CONTEXT: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used. Usually, Marinades, Pestos etc. that use mashed onions and/or garlic taste best if they are made the way the name "Pesto" suggests: Cutting stuff very fine, then using a mortar and pestle. Most explanations WHY that is the case have to with the fact that blenders tend to disintegrate cell walls with relatively rough cuts of a fast but half-sharp or blunt blade, releasing more enzymes etc. from the cell walls as opposed to from the cell contents. These are plausible, since some of the compounds in different parts of onion cells are known to actively react when the onion is disintegrated.Also, try adding oil (which you often want in a marinade anyway. No unrefined olive oil in a blender, though - that is known to get bitter!) while mortaring or blending - this will help extract flavor compounds and probably provide some oxidation protection.There is a well known marinade working with onions, garlic etc: Bulgogi marinade. <sep> Q: How long can blended onions stay relatively fresh? A: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used
Example Output: What does TVP stand for?

Example Input: CONTEXT: I think this depends on the type of Gorgonzola. A Gorgonzola Dolce has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon. A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye. If you flip the combinations around, one of the flavors is going to be lost.I'm not familiar enough with Venison or other game to comment on their compatibility with Gorgonzola. <sep> Q: Best cut of meat to pair with Gorgonzola? A: I think this depends on the type of Gorgonzola Q: I enjoy beef with it .. would you recommend that? A: Gorgonzola Dolce has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon Q: can it be eaten with chicken? A: I'm not familiar enough with Venison or other game to comment on their compatibility with Gorgonzola
Example Output:
is there anything else you can tell me about it?