instruction:
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:'.
question:
CONTEXT: Without seeing the recipe and procedure, it is hard to say if the seeds are necessary, there are many recipes for Seville orange marmalade that don't call for the seeds, and some that do. There is a good chance that they aren't essential to the recipe, that being said:There is pectin in the seeds of citrus, but there is no need to grind or chop them for it to be released. Tying them in a cheesecloth bag, that would be easy to remove after cooking, would be fine. (If the recipe uses added pectin, then the seeds shouldn't be needed at all.) <sep> Q: Are the citrus seeds necessary when making marmalade? A: Without seeing the recipe and procedure, it is hard to say if the seeds are necessary Q: Are the seeds necessary when making marmalade to extract pectin? A: Seville orange marmalade that don't call for the seeds, and some that do. There is a good chance that they aren't essential to the recipe <sep> FOLLOWUP_Q: This recipe is with Seville oranges and low in sugar, what is the best way to keep the seeds separate?
answer:
Tying them in a cheesecloth bag, that would be easy to remove after cooking, would be fine

question:
CONTEXT: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes).A vegetarian Chinese place that I occasionally visit uses a "vegetarian ham" along with some vegetables like peas to augment the custardy texture of the soft tofu. I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common.Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served. <sep> Q: What do you know about Ma Po Doufu? A: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes <sep> FOLLOWUP_Q: Is pork a necessary ingredient for it?
answer:
Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served

question:
CONTEXT: I've only heard of massaging kale. If you rub the greens together they get softer, darker and more tender and useable in a salad. Never done it with anything else. Wilted is steamed or blanched greens. Wilting definitely changes the texture and can make the greens more palatable and less bitter. I won't eat raw collards. I also always salt and squeeze my cooked spinach before using as it knocks out the bitterness. <sep> Q: What is the difference between a wilted salad and a massaged salad? A: Wilting definitely changes the texture and can make the greens more palatable and less bitter Q: As many wilted salad recipes call for warm dressing, does this mean the wilted salad will lend itself better toward cooked ingredients compared to massaged or raw greens? A: an make the greens more palatable and less bitter <sep> FOLLOWUP_Q: Does wilting the greens in the salad have any particular impact on the texture?
answer:
Wilting definitely changes the texture