TASK DEFINITION: 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:'.
PROBLEM: CONTEXT: There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce and that fact that you're (hopefully) not drinking it straight, it's fairly insignificant. It's very common for one product produced in different countries to have a range of manufacturing differences, sometimes arbitrary, sometimes to suit the local palate, and sometimes because of costs, hence people calling American Lea & Perrins a "knockoff."I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything. If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking! <sep> Q: Is there a difference between US Worcestershire sauce and UK Worcestershire sauce? A: There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce <sep> FOLLOWUP_Q: Do you have any other suggestions?

SOLUTION: If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking

PROBLEM: CONTEXT: Cooked foods are starting with a very low bacterial count, because the cooking process killed everything. Defrosting foods are starting from an unknown count, because they picked up some during the cooling process before they were frozen. Bacteria multiplies exponentially, so the starting point matters greatly.I'm glad you asked for theories because I don't have anything to back this up. <sep> Q: Why can't food be left out to defrost? A: Cooked foods are starting with a very low bacterial count, because the cooking process killed everything <sep> FOLLOWUP_Q: What is the best way to defrost food, then?

SOLUTION: rozen

PROBLEM: CONTEXT: As the bacon cooks the meat reduces in size faster than the fat does. Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough.The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon. <sep> Q: Why does bacon curl? A: As the bacon cooks the meat reduces in size faster than the fat does Q: Is there a way to slow the curl down? A: Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough <sep> FOLLOWUP_Q: Anything I can do so it doesn't curl?

SOLUTION:
The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon