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:'.

CONTEXT: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).If you're just interested in avoiding waste, you can freeze the zest. <sep> Q: Are there any reasons not to include the zest when citrus juice is an ingredient? A: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour <sep> FOLLOWUP_Q: I can't help but find it wasteful to just squeeze the fruit, you?
If you're just interested in avoiding waste, you can freeze the zest

CONTEXT: Deep dish modifications successful. I ended up cooking in my 10" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone.On top of this I followed @derobert's advice and sweat the ever loving crap out of my diced tomatoes. Was able to extract a full cup of liquid out of them AFTER draining for an hour.The crust came out golden brown from edge to edge and all along the bottom and the exposed upper rim. There was no pool of liquid pouring through during cutting either. Was great last night and was great today for lunch. <sep> Q: How do I ensure my deep dish crust gets cooked? A: I ended up cooking in my 10" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone <sep> FOLLOWUP_Q: What can I do to prevent having a soggy crust?
On top of this I followed @derobert's advice and sweat the ever loving crap out of my diced tomatoes. Was able to extract a full cup of liquid out of them AFTER draining for an hour

CONTEXT: Vegetables don't ripen. Carrots, potatoes, leafy greens, etc...They will get bigger of course and some veggies will get more bitter or woody with age. Greens will get bitter.Generally speaking veggies are better young. Carrots are particularly sweet and tender when young. Potatoes are also perfectly fine at any size.The possible exceptions would be the fruits that are labelled vegetables for cooking purposes like some squashes and tomatoes. These do need to be ripe and whether they can be ripened after picking will depend on the plant. <sep> Q: Do vegetables ripen like fruit? A: Vegetables don't ripen Q: Is the growing of a vegetable different from a fruit's? A: The possible exceptions would be the fruits that are labelled vegetables for cooking purposes like some squashes and tomatoes <sep> FOLLOWUP_Q: I could pick a carrot up from the dirt whenever, and eat it, but I would never do that to a strawberry.
These do need to be ripe