TASK DEFINITION: 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:'.
PROBLEM: 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

SOLUTION: What would you pair with hickory?

PROBLEM: CONTEXT: Well, yes and no. A lot of recipes for semifreddo aren't truly semifreddo because they are hard frozen. Recipes like that can be fried just like ice cream. The key to fried ice cream is to hard freeze the scoops of ice cream. By definition, that isn't semifreddo, but definitions don't seem to matter much to writers of recipes. So, if the "stuff" is hard frozen, it can be coated and fried like fried ice cream. Perhaps after being deep fried, the name "semifreddo" is more apropos. <sep> Q: Can semifreddo be used in fried ice cream recipe? A: Well, yes and no. A lot of recipes for semifreddo aren't truly semifreddo because they are hard frozen Q: Thank you. How does that affect the fried ice cream? A: if the "stuff" is hard frozen, it can be coated and fried like fried ice cream

SOLUTION: Well that does explain to some extent. Does semifreddo taste different?

PROBLEM: CONTEXT: I think grilling is probably a bad plan for duck legs; the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them.If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first (you could use veggie oil in a pinch) and then resting them in the fridge for a day or so in oil. As for finishing them on the grill, rinse them off gently, re-season if needed, cook flesh side down on a medium heat portion of the grill for a while until mostly heated through, then flip them over on a high heat portion of the grill to crisp up the skin, watching out for flares. <sep> Q: Tips for grilling duck legs? A: I think grilling is probably a bad plan for duck legs Q: What makes you say that? A: the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them Q: How long should I confit or braise them? A: If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first Q: At what temperature? A: 200 degrees Q: Are there any other steps? A: then resting them in the fridge for a day or so in oil

SOLUTION:
What abouy the grilling process?