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:'.

Input: Consider Input: CONTEXT: Yes, you can use eggs well past their "sell by" date. A week past shouldn't have a noticeable difference.The older the eggs get, the more evaporation that will take place (because the eggs are washed, so they don't have a protective layer).You will notice in older eggs that there's a growing pocket of air inside the egg when you break them. (for me it tends to be on the more rounded end, but I don't know if it has to do with how you orient the eggs in storage).I know that I've used eggs more than a month past the "sell by" date, and I wouldn't be surprised if I've gone two months. It's only really a problem in baking, as the egg whites won't contribute the same amount of moisture as if they were fresh. And maybe for hard boiled eggs if you want them pretty, as you'll end up with a void where the air pocket is. <sep> Q: How long can refrigerated eggs last past their date? A: I know that I've used eggs more than a month past the "sell by" date, and I wouldn't be surprised if I've gone two months Q: Generally in the USA, can refrigerated eggs be used past their expiration date A: you can use eggs well past their "sell by" date. A week past shouldn't have a noticeable difference

Output: How can you tell if they are bad?

Input: Consider Input: CONTEXT: You can neutralize the acidity of your drink by adding a half teaspoon of baking soda, but don't do this. Apart from fizzing up like a volcano, your lemon drink, or what is left of it, will taste pretty awful.What you want to do is reduce the perceived acidity. This can be done simply by adding more honey. I suggest adding a teaspoon at a time until it tastes about right. I like about double the amount of honey you specified if we're talking teaspoons. <sep> Q: How do I reduce the acidity of homemade honey lemon juice? A: You can neutralize the acidity of your drink by adding a half teaspoon of baking soda, but don't do this. Apart from fizzing up like a volcano, your lemon drink Q: Why shouldn't I do that? A: Apart from fizzing up like a volcano, your lemon drink, or what is left of it, will taste pretty awful Q: Is there anything else that will neutralize it? A: What you want to do is reduce the perceived acidity. This can be done simply by adding more honey. I suggest adding a teaspoon at a time until it tastes about right Q: What other suggestions do you have? A: I like about double the amount of honey you specified if we're talking teaspoons

Output: Any other options for it?

Input: Consider Input: CONTEXT: It sounds very much like you didn't manage to completely dissolve the sugar. It's also possible to get a bad texture from ice crystals in your ice cream, but I don't think you'd describe it as gritty or sandy, just icy.It can be rather difficult to dissolve that much sugar in liquid, especially if it's cold straight from the fridge. You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom. That does make the chilling take a bit longer, probably more like 4-8 hours or overnight, not just 1-2 hours. But in my experience heating to dissolve is pretty much standard in ice cream recipes, presumably because it's about the only way to do it easily. <sep> Q: Homemade ice cream has texture that is gritty, sandy do you know why? A: It sounds very much like you didn't manage to completely dissolve the sugar Q: I followed the recipe it said use a hand mixer on low until sugar is dissolved did I do it wrong? A: It can be rather difficult to dissolve that much sugar in liquid, especially if it's cold straight from the fridge Q: How do I dissolve it better? A: You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom Q: Anything else? A: n my experience heating to dissolve is pretty much standard in ice cream recipes, presumably because it's about the only way to do it easily Q: How long do you refrigerate it? A: probably more like 4-8 hours or overnight
Output: I only did it for 1 to 2 hours per my recipe do you think that did it?