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: You are better off making the crumpets in advance and then reheating them. The rising agent in crumpets is usually bicarbonate of soda or baking powder, and so the batter can't be 'held' in the fridge like a yeasted batter - it would be very dense if you left it too long.So, make the crumpets, then reheat them. I'd suggest using the toaster - this is how crumpets are sold and prepared in the UK. Make sure you have plenty of salted butter on hand too! <sep> Q: Can I make crumpet batter in advance? A: You are better off making the crumpets in advance and then reheating them <sep> FOLLOWUP_Q: How long do I reheat them?
[A]: I'd suggest using the toaster - this is how crumpets are sold and prepared in the UK

[Q]: CONTEXT: First, remove some, but not all, of the end. Make sure to leave a little of the root intact, as this will make the next steps easier. Peel the onion and discard the peel.Stand your onion on one of the now-flat ends. Chop in half with your chef's knife.Lay a single half on the flat end. Working from root to cut end, make several cuts at dice width that cut almost to the root end, but leave a little bit still attached.Working perpendicular to your last set of cuts, make another set of cuts at dice width. This will leave you with cut pieces. When you get to the portion with the root, discard it.Repeat for your other onion half.During cooking, the layers should flake apart leaving dice sized pieces. <sep> Q: A definitive method of dicing an onion A: Lay a single half on the flat end. Working from root to cut end, make several cuts at dice width that cut almost to the root end, but leave a little bit still attached <sep> FOLLOWUP_Q: Any unusual and clever methods you know of?
[A]: Working perpendicular to your last set of cuts, make another set of cuts at dice width. This will leave you with cut pieces. When you get to the portion with the root, discard it

[Q]: CONTEXT: The "solid vegetable oil" you're describing sounds like Crisco (shortening), which you can find in any US grocery. You could also try refined coconut or palm kernel oil, both of which are solid at room temperature.Another possibility to note is that the butter may be fine, but maybe the chickpea flour you're obtaining in the US is different. <sep> Q: What's the best replacement for "solid vegetable oil" in pastry recipes? A: u ca <sep> FOLLOWUP_Q: Can you help me find a replacement for the solid vegetable oil in a Persion recipe?
[A]:
The "solid vegetable oil" you're describing sounds like Crisco (shortening), which you can find in any US grocery