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:'.

Example Input: CONTEXT: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way, they continue to cook a bit and the steam from them keeps the skins loose. Also, peel them while they are still warm, if they cool too much the skins may adhere again. <sep> Q: Whats the best way to roast beets to get the skins off? A: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way Q: The skins on mine always come out clingy, does this help with that? A: peel them while they are still warm, if they cool too much the skins may adhere again Q: Another other advice for getting the skins to come off easily? A: put the beets in a sealed container while still hot and let them cool down that way Q: So I should not let them cool down at all before peeling? A: peel them while they are still warm
Example Output: How long should i let them cool before peeling?

Example Input: CONTEXT: For a few months I would really not worry too much about your storage, half a year at 80F is not going to destroy your wine. If you have the space in your fridge then that is a better option, but I doubt even the most dedicated wine snob would be able to tell much of a difference. Humidity only matters if you have wine with traditional corks as low humidity will dry them out and spoil the wine, if you are buying twist caps and synthetic corks then humidity is not a consideration. A few months in low humidity should not result in cork drying, but year will. Vibration used to be a problem with older fridges, most newer fridges are pretty quiet and low vibration so I wouldn't worry there, especially for shorter term storage. Colder temperatures for storage will not cause a noticeable effect on wine's flavor over a few months, you'll want to let it warm up some for the best flavor though. Storing an opened bottle of wine in the fridge is a good idea in fact, as it will keep it drinkable longer. So unless you are buying expensive wine to keep for a long time you should be fine no matter which option you choose. <sep> Q: How important are each of temperature, humidity, and vibration for storing wine? A: ont
Example Output: I need to know which of these actually matter for a casual wine drinker like myself?

Example Input: CONTEXT: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it, so I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead. Alternatively you can make a roux with flour in a separate pan and add it in later. This is simply mixing equal weights of flour and butter and cooking it in a frying pan until it has the color you want. A lighter roux will add a paler color and a milder flavor, a darker roux adds a deeper color and richer flavor. <sep> Q: Why should I roll the meat in flour for a ragout? A: I would ignore the recipes which say coat with flour without cooking it first Q: What would you recommend? A: use cornstarch (cornflour) instead
Example Output:
Why would you say cornstarch instead of flour?