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:'.

Q: CONTEXT: I probably would not recommend eating a box of baking soda and chasing that with shots of vinegar. But aside from that silliness, I can't think of a single thing that is actual "food" that is unsafe mixed with another actual "food", assuming reasonable quantities. Certainly anything with alcohol can be dangerous in huge quantities, as can a lot of other ingredients. Allergies or food sensitivities can make certain ingredients dangerous to certain people. But mixing ingredients to which the individual has no special sensitivity and in normal quantities? No, I don't think you are risking anything by doing so other than unpleasant food. <sep> Q: How safe is it to combine flavor extracts? A: mixing ingredients to which the individual has no special sensitivity and in normal quantities Q: Should I avoid mixing any particular extracts with each other? A: I can't think of a single thing that is actual "food" that is unsafe mixed with another actual "food <sep> FOLLOWUP_Q: Should I avoid adding extracts to any foods

A: I don't think you are risking anything by doing so
****
Q: CONTEXT: It may be that your oven is not up to temperature before your first batch goes in. If it's not hot enough your cookies will have more time to melt and flatten before they cook. Try giving the oven 10 more minute preheating time before putting your first batch in. <sep> Q: Every time I make cookies, the first batch out of the oven is a bit too thin and flat, Why is my first batch of cookies out of the oven too flat? A: It may be that your oven is not up to temperature before your first batch goes in Q: Is there anything else that could be causing it? A: If it's not hot enough your cookies will have more time to melt and flatten before they cook <sep> FOLLOWUP_Q: Any other tips that might help?

A: Try giving the oven 10 more minute preheating time before putting your first batch in
****
Q: CONTEXT: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue. If that's the case, you can try cleaning it some way. The problem is that physical cleaning methods probably won't be sufficient, chemical cleaning with alkali will damage the seasoning and chemical cleaning with acid, if the seasoning is compromised, can rust the pan a bit. So there is a high chance you will end up reseasoning. If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush. If it doesn't go away, or the seasoning goes away too, or if this was missing seasoning from the beginning, you have to strip and reseason. We have several questions on the topic, and the Internet is also full of suggestions. I personally prefer doing it with lye (best results, strips both old seasoning and rust), owners of self-cleaning ovens like incinerating it, and there are a list of other methods to work with. <sep> Q: How do I recover from overheating my cast-iron skillet? A: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue Q: What do I do if that is the case? A: If that's the case, you can try cleaning it some way Q: What is the best cleaning method? A: The problem is that physical cleaning methods probably won't be sufficient, chemical cleaning with alkali will damage the seasoning Q: What is best? A: my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush Q: What if this doesn't work? A: If it doesn't go away, or the seasoning goes away too, or if this was missing seasoning from the beginning, you have to strip and reseason <sep> FOLLOWUP_Q: How?

A:
I personally prefer doing it with lye (best results, strips both old seasoning and rust), owners of self-cleaning ovens like incinerating it, and there are a list of other methods to work with
****