instruction:
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:'.
question:
CONTEXT: Coat the outside of the cake with a moderate layer of icing to bind the stick cookies. This is analogous to the mortar behind facade bricks in building a wall.You could also put a drop of icing underneath the bottom, but that probably is not necessary.Update: I just noticed in the photo you can actually see some of the icing between the cookies, showing this is exactly how the show case cake in the photo was done. <sep> Q: What is the best way to stick chocolate wafer sticks on a mudcake? A: Coat the outside of the cake with a moderate layer of icing to bind the stick cookies Q: How should the wafers be applied to get the best decorative result? A: You could also put a drop of icing underneath the bottom, but that probably is not necessary <sep> FOLLOWUP_Q: Is there anything else to help the sticks stay in place?
answer:
Coat the outside of the cake with a moderate layer of icing to bind the stick cookies. This is analogous to the mortar behind facade bricks in building a wall

question:
CONTEXT: Short answer: No.Long answer: this could probably be made to work, but only for a short time. At some point, and probably within a few uses, the rapid heat cycling from the fire would cause the pizza stone to crack.Pizza stones are made from corderite or clay, sometimes with grog. This offers a smoother surface than firebrick, but that smooth surface is because of a higher amount of vitrification and less airspace in the ceramic. This means they are less resistant to cracking due thermal shock, and the fact that your pizza stone is 1/4 a thick as firebrick makes that worse.In contrast, firebrick is a standard 2.5" thick, and made from higher-temperature materials with more airspace in the clay itself. These properties give it both higher thermal insulation, and higher thermal mass (so that it cools down slower). Both of these properties help it resist cracking. <sep> Q: Pizza stone as floor pizza oven vs firebrick A: This offers a smoother surface than firebrick Q: Does it get as hot as firebrick? A: the fact that your pizza stone is 1/4 a thick as firebrick makes that worse Q: Are there any advantages to using pizza stone? A: offers a smoother surface Q: Is there an advantage to firebrick? A: both higher thermal insulation, and higher thermal mass <sep> FOLLOWUP_Q: Ok, is there anything else you can add to help me with my decision?
answer:
the rapid heat cycling from the fire would cause the pizza stone to crack

question:
CONTEXT: If you live in Poland, you should easily find the "normal" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller. For more American style beans, you could also use the pinkish-brown or spotted type.There are so many types of beans, that I can't give a specific "name". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better. <sep> Q: What bean species are best for baked beans? A: There are so many types of beans, that I can't give a specific "name". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better <sep> FOLLOWUP_Q: Can you give me maybe 2 or 3 specific types?
answer:
If you live in Poland, you should easily find the "normal" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller