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:'.

Input: Consider Input: CONTEXT: Panko won't stick to chicken (too dry), but will stick to egg. Egg won't stick to chicken (too smooth and non-absorbant), but will stick to flour. Flour will stick to chicken. Dredge first through flour, then through (well beaten) egg, then through panko. It's a tricky combination, but if you do it right the results are excellent. Any dry spices you want to put in can go in the flour. While I don't know for sure, I would certainly wouldn't include any oils in the coating, as none of flour/egg/panko will stick to oils. <sep> Q: How do I make panko stick to chicken for frying? A: Dredge first through flour, then through (well beaten) egg, then through panko Q: why do I use the flour? A: Egg won't stick to chicken (too smooth and non-absorbant), but will stick to flour

Output: should I fry or bake them?

Input: Consider Input: CONTEXT: I think you've answered your question yourself. You use the bean itself to make vanilla sugar, so obviously there is much flavour in it as well and not just in the seeds.My experience is that you get much more flavour out of the pod if you let it simmer in warm milk/fluid. <sep> Q: Is there really a difference by throwing the vanilla pod in as well? A: there is much flavour in it as well and not just in the seeds Q: Is the pod edible? A: You use the bean itself to make vanilla sugar Q: I like to reuse the pod for vanilla extract or vanilla sugar, is that okay? A: there is much flavour in it as well and not just in the seeds Q: Is there anything else I should know about the vanilla pod or seeds? A: My experience is that you get much more flavour out of the pod if you let it simmer in warm milk/fluid

Output: How long do you suggest simmering for?

Input: Consider Input: CONTEXT: Mast O Khiar, as you mention mainly consist of plain yogurt and cucumbers and most recipe do not require much more than that. Because of such, the shelf life for the yogurt product will be the shelf life of the yogurt itself. If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator.Make sure to store the sauce in an air-tight container. Most tubberware should work. Those soup containers from Chinese takeout orders work perfectly.EDIT: After a bit of a debate in cooking chat, I decided to change my answer a little. The reason I said 2 week is because personally I had eaten 2 week old Mast O Khiar. However it could be recipe dependant so it could be different for a different recipe. However it is very easy to tell whether yogurt OR cucumber is bad.Mast O Khiar should have a very fresh/clean aroma. When yogurt turn bad, it releases a rancid smell. If it smells bad, dont eat it.If you see fuzzy mold it's a good idea to throw it out. <sep> Q: What is the Shelf life of a yogurt product? A: If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator
Output: Is that plain yogurt or can it be mixed with other ingredients?