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:'.

Ex 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

Ex Output:
How long do you suggest simmering for?

Ex Input:
CONTEXT: On the question of dry ice, yes...it makes excellent ice cream using a kitchen aid and the beater in the standard bowl. It is best if you pulverize the dry ice in a blender first. You will want to avoid using too much (your base will become carbonated, but you can allow it to off-gas). Add a little at a time until the appropriate texture is achieved. Make sure it is not possible for someone to eat a chunk of dry ice! <sep> Q: Is it possible to make salty avocado Ice Cream without a machine? A: dry ice, yes...it makes excellent ice cream using a kitchen aid and the beater in the standard bowl Q: Should I use the ice cream maker attachment on the kitchen aid? A: It is best if you pulverize the dry ice in a blender first Q: Does the dry ice go into the bowl or is on the outside of the bowl? A: Add a little at a time until the appropriate texture is achieved

Ex Output:
What do I do to the ice cream after the texture I want is achieved?

Ex Input:
CONTEXT: Baking turns bicarbonate of soda into a weak form of lye - sodium carbonate, as you said. It basically makes it a stronger alkali. The actual baking process is safe, but the resulting lye is an irritant and you should avoid getting in on your skin, and definitely avoid it getting it in your eyes.The difference in texture and colour is noticeable after baking. The texture will be finer, and it will be whiter. <sep> Q: Why should I bake baking soda for making ramen noodles? A: The texture will be finer, and it will be whiter

Ex Output:
Has any company written any articles on baking baking soda?