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:'.

Input: Consider Input: CONTEXT: Sort of. There's a trick to fix up peeler edges: rub the back side of a paring knife along the blade, at roughly the same angle as the peeler blade's edge. Use the tip of the knife if needed. You may need to do this with both sides of the peeler blade.I suspect the result is closer to honing the edge, but the trick works well enough that I haven't bought another peeler since my kitchen manager showed it to me. <sep> Q: How can I sharpen my peeler? A: There's a trick to fix up peeler edges: rub the back side of a paring knife along the blade, at roughly the same angle as the peeler blade's edge <sep> FOLLOWUP_Q: Are there any things to look out for?

Output: Use the tip of the knife if needed

Input: Consider Input: CONTEXT: I am afraid that gloves make things worse. Even with proper training, people who wear gloves seem to be more complacent that those who do not wear gloves. I have seen people handle dollar bills then turn around and touch my food with the same gloves on. Disgusting, and I refuse the food, and when I tell them why, they say the gloves are to protect me...what the F ever. Then I ask them how that glove protects meFromThe germs on those dollars you just touched?I find its better to enforce good hand washing habits than it is to allow gloves to be used at all. When you are wearing gloves, you don't even wipe your hand on a towel, without gloves your hands kinda start to tell you they need to be washed if you've been lax. <sep> Q: Why use gloves when handling food? A: I am afraid that gloves make things worse. Even with proper training, people who wear gloves seem to be more complacent that those who do not wear gloves <sep> FOLLOWUP_Q: Does it have anything to do with sanitation?

Output: Disgusting, and I refuse the food, and when I tell them why, they say the gloves are to protect me...what the F ever

Input: Consider Input: CONTEXT: Egg-whites in a carton are usually pasteurized. Pasteurized eggs are not great for meringue because the heat from the pasteurization process negatively affects the proteins in the whites that make for good meringue. With a lot of whipping (and more cream of tartar or other stabilizers) pasteurized egg whites (whether from pasteurized eggs or from cartons) can make meringue though it most likely won't be as stiff as those from non-pasteurized eggs.I would suggest getting regular eggs and trying to use the left-over yolks for something like creme brulee. <sep> Q: Can I make meringues with commercial egg whites? A: Egg-whites in a carton are usually pasteurized <sep> FOLLOWUP_Q: Aren't all eggs pasteurized?
Output: I would suggest getting regular eggs and trying to use the left-over yolks for something like creme brulee