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: Mesquite is a very assertive flavor that typically goes with beef, especially fatty beef.Pecan and hickory are stronger than apple, but milder than mesquite, and are great for pork or poultry, and work just fine with beef.Applewood is very flexible, a bit lighter and sweeter. It's the only one of the woods you mentioned that I would consider using with fish.Ultimately, there's no hard and fast rules - taste things and do what works for you! <sep> Q: How do these flavors of liquid smoke differ? A: Mesquite is a very assertive flavor that typically goes with beef, especially fatty beef Q: How does it differ from hickory, apple-tree or pecan? A: Pecan and hickory are stronger than apple, but milder than mesquite <sep> FOLLOWUP_Q: What would you pair with hickory?

A: great for pork or poultry, and work just fine with beef
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Q: CONTEXT: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base. It's really about taste and the result you want. Making the stock without vegetables in it will give you a clear broth with a simple pork flavor and the vegetables will be distinct in it. If you add vegetables while cooking the stock and then puree them in your base will be much more vegetable-y, and opaque - the color will be determined by the vegetables added. The pork taste will be a bit more hidden by vegetable flavors. Spices and herbs are 2 separate matters. In general you can overcook herbs very easily but it's hard to overcook spices (although some spices can change during long cooking times). Adding bay (laurel) is one of the exceptions herb-wise. Spice-wise adding at the beginning will make the spice permeate the meat, careful not to overdo it though.Like I said it's all about the look and taste you want. <sep> Q: Should I add vegetables and spices in the stock-making stage of pig-knuckle soup? A: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base. It's really about taste and the result you want Q: Do you think fresh vegetables would be better for soup? A: the vegetables will be distinct in it. If you add vegetables while cooking the stock and then puree them in your base will be much more vegetable-y <sep> FOLLOWUP_Q: Will the puree make the base thicker?

A: opaque - the color will be determined by the vegetables added
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Q: CONTEXT: I think this depends on the type of Gorgonzola. A Gorgonzola Dolce has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon. A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye. If you flip the combinations around, one of the flavors is going to be lost.I'm not familiar enough with Venison or other game to comment on their compatibility with Gorgonzola. <sep> Q: I am planing on making Gorgonzola and was wondering what the best cut of meat would be to pair it with? A: A Gorgonzola Dolce has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon <sep> FOLLOWUP_Q: Are there any meats I should stay away from?

A:
A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye
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