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: Ribs should not be cooked with direct heat, generally. The directions on the meat are VERY defective. You should turn the left burner on, and put the ribs in the right side of the grill. You should cook at a temperature between 250-300F, typically for 4-5 hours. They're done when the meat pulls back from the bone and when you can easily tear the meat between bones, not when they hit a certain temperature. Check out amazingribs.com, and also get your money back. The instructions on the packaging border on fraud. <sep> Q: I burn my ribs to a crisp, what does "medium high" mean? A: You should cook at a temperature between 250-300F Q: Where should I put the ribs on the grill without them catching on fire? A: You should turn the left burner on, and put the ribs in the right side of the grill Q: So I shouldn't cook them directly on the flame? A: Ribs should not be cooked with direct heat, generally Q: oh Okay, I got a new grill and seems like I am just burning food, how long should I cook the ribs to not burn them? A: typically for 4-5 hours Q: oh wow, okay so I guess I should ignore the instructions from the package? A: The instructions on the packaging border on fraud <sep> FOLLOWUP_Q: Good to know, it says 12 -15 minutes on each side and then indirect heat for an hour, so yeah, how many hours should I do on each side with your method?
typically for 4-5 hours. They're done when the meat pulls back from the bone and when you can easily tear the meat between bones, not when they hit a certain temperature

CONTEXT: If it's a small spot you can rub half a lemon on it till it's gone. If the entire inside has darkened you can fill it with water, add several tablespoons of cream of tartar (2 per quart) and boil it for 10 minutes.You can also buy aluminum cleaner, but the do it yourself is typically cheaper.In case you're wondering why I'm suggesting an acid for cleaning. It's actually alkali foods that stained your pot, not acidic. e.g. boiling potatoes. Acid actually cleans the spots put there by alkali foods. The common warning against cooking acidic foods in an aluminum pot is to prevent excessive amounts of aluminum being leeched into your food. <sep> Q: How to clean my unanodized aluminium pot? A: You can also buy aluminum cleaner Q: Does acidic food cause problems with an unanodized aluminium pot? A: It's actually alkali foods that stained your pot, not acidic Q: How else can I clean it? A: If it's a small spot you can rub half a lemon on it till it's gone Q: Do you have any other advice for cleaning? A: If the entire inside has darkened you can fill it with water, add several tablespoons of cream of tartar (2 per quart) and boil it for 10 minutes <sep> FOLLOWUP_Q: Thanks, any mor etips?
You can also buy aluminum cleaner, but the do it yourself is typically cheaper

CONTEXT: Some of the volatile flavors will be diminished, but I've managed to make fairly good drinks with the help of mint that I kept frozen. In my experience, freezer burn starts to become visible after two or three months, and starts to harm flavor probably around 4-6 months.I'm not sure preparing the drink will work really well, but if you just defrost the drink in the refrigerator, it probably won't be terrible. Active thawing with heat will probably cause some harm. Many infusions and teas become a bit cloudy and lose color after bottling or freezing, which is why most bottled teas use an enzyme (not usually a listed ingredient) designed to mitigate that. <sep> Q: Would freezing affect the flavour of mint tea? A: Some of the volatile flavors will be diminished <sep> FOLLOWUP_Q: What will be diminished?
Some of the volatile flavors