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: Those at the store should be heavy and 2/3 full of milk or more. So shake them and listen, and also judge the weight, holding them in one hand.Once you buy a coconut, place it between a rock or three. Make one slice with a large heavy knife to remove the top and the top hull inside the outer hull. Pour out the milk and chill if you wish. Then cut the coconut in half. Scoop out the meat. It should be firm but soft. Place that on a plate or eat with your hands.When harvesting, after dropping a bunch of coconuts, you select the ones whose outer hull is 1/3 to 1/4 brown. Those you sell locally. The green ones you take to the road to sell to the waiting trucks. Those are for shipment. All extra coconuts should be saved for making coconut rum. The outer and inner hulls are saved for cooking and coconut charcoal. Any that drop from the tree and split open go into the rum also, or can be used as pig fodder. <sep> Q: My last coconut tasted like soap--how do I avoid this? A: Those at the store should be heavy and 2/3 full of milk or more. So shake them and listen, and also judge the weight, holding them in one hand <sep> FOLLOWUP_Q: Should I look for a particular size coconut?
[A]: should be heavy and 2/3 full of milk or more

[Q]: CONTEXT: Wrapping food in plastic wrap before refrigerating has a few obvious benefits:1) keeps the food from drying out in the fridge.2) prevents odors (garlic, onions, fish, etc.) from transferring between the item in question and everything else in the fridge.3) keeps crumbs, extraneous particles from falling into the food. If there were a lot of mold/microbe life already proliferating in the other refrigerated goodies, it might even serve to slow down slightly their penetration into your new leftover food on intra-fridge air currents (...ovbviously I'm reaching here)But no, you don't have to use the plastic wrap; it's just a custom. <sep> Q: Do I need to seal the food with food wrap before put them in the fridge?###I've always seen friends putting leftover, cooked food in the fridge with food wrap. ### I asked them why they are doing it and they don't even know why they are doing it. ###It is necessary to put just cooked food in the fridge with food wrap? A: Wrapping food in plastic wrap before refrigerating has a few obvious benefits Q: such as? A: 1) keeps the food from drying out in the fridge.2) prevents odors (garlic, onions, fish, etc.) from transferring between the item in question and everything else in the fridge Q: I see. ###So you recommend sealing it with food wrap? A: But no, you don't have to use the plastic wrap; it's just a custom. <sep> FOLLOWUP_Q: what do you suggest?
[A]: keeps crumbs, extraneous particles from falling into the food. If there were a lot of mold/microbe life already proliferating in the other refrigerated goodies

[Q]: CONTEXT: Some crabs are better tasting than others. Ornamental crabs, to my knowledge none are inedible, but tend to be very small, and high skin/seed to flesh so tend to be too much trouble to bother with. Larger crabs though can be very desirable for some applications. They are often blended in mixed ciders, both sweet and fermented. They will be tart to very tart and even bitter, but when blended with other juices add what many people consider a very refreshing bite to the juice. Candied crabs and apple butter are commonly made with them and they can be used for jams other applications especially mixed with other apples to increase tartness.There are a wide variations of varieties, just as with full size apples, and some will seem better than other. If they are wild seedling trees rather than grafter varieties, the quality of the fruit may be hit and miss, and even some of the cultivated named varieties may be astringent, especially some which are marketed for their hard cider characteristics where the astringency is desirable. If the particular ones you have will work will be mostly dependent on your tastes and the variety, and how willing you are to work with the smaller fruit. Even the sweetest crabs are likely to have a lot more tartness than a granny smith. <sep> Q: Are crabapples edible? A: Some crabs are better tasting than others. Ornamental crabs, to my knowledge none are inedible, but tend to be very small, and high skin/seed to flesh so tend to be too much trouble to bother with Q: Are they dangerous to eat? A: to my knowledge none are inedible Q: Do you have any advice for cooking with crabapples? A: They are often blended in mixed ciders, both sweet and fermented Q: What are the best crabapple varieties? A: There are a wide variations of varieties, just as with full size apples, and some will seem better than other <sep> FOLLOWUP_Q: Do they need to be used with lots of sugar?
[A]:
Candied crabs and apple butter are commonly made with them and they can be used for jams other applications