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: Yes, nuts are very fatty, and they will eventually go rancid if this is the case, they will taste very poor. They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds.Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell).Five years is a little long. I am not sure I would want to eat nuts that old. <sep> Q: Do nuts ever go bad? A: nuts are very fatty, and they will eventually go rancid <sep> FOLLOWUP_Q: How long are they good for?

SOLUTION: Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell

PROBLEM: CONTEXT: I'm an American cornbread lover living in the UK, so I have some experience with this. In the UK and commonwealth corn flour = US cornstarch, and in the UK corn meals are coarser then their US counterparts. Coarse polenta is like ball bearings, fine polenta is still too coarse for decent cornbread and fritters. You can get fine corn meal in the UK now, which is slightly finer than your average US cornmeal, but not as fine as US corn flour. So if I'm in the US using an American recipe that calls for fine corn meal I'd just use regular corn meal, if I'm in the US using a UK recipe and it calls for fine corn meal it would probably mean fine polenta, which is what you generally get in the US. <sep> Q: What is "fine ground cornmeal"? A: I'd just use regular corn meal, if I'm in the US Q: What is the difference between "regular corn meal" in the US and other places? A: a UK recipe and it calls for fine corn meal it would probably mean fine polenta <sep> FOLLOWUP_Q: What is fine corn meal in the US?

SOLUTION: US corn flour

PROBLEM: CONTEXT: I suspect that your cheese curdled.This happens to me if I overheat the mixture- especially in the presence of acid. (I don't have any experience with using beer.) The cornstarch is there as a safety net to prevent this but obviously it is not infallible.Turn down the heat and try adding a little more corn starch- it may not get back to perfect fondue but you may be able to pull it back to edible. <sep> Q: Why did this fondue become grainy and lumpy?###We made some fondue the other night, and instead of being a nice smooth dippable fondue texture, it came out grainy and lumpy.### What went wrong? A: I suspect that your cheese curdled Q: I did use a few cheeses in the recipe###what do you suggest i avoid it? A: Turn down the heat and try adding a little more corn starch- it may not get back to perfect fondue but you may be able to pull it back to edible Q: Oh thank you###any other suggestions for me? A: This happens to me if I overheat the mixture- especially in the presence of acid Q: sounds good A: The cornstarch is there as a safety net to prevent this but obviously it is not infallible <sep> FOLLOWUP_Q: but it will save the fondue?

SOLUTION:
it may not get back to perfect fondue but you may be able to pull it back to edible.