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: Assuming you didn't do some kind of "flavor injection" treatment, there is absolutely no reason why one part of a bird would taste radically different from another. I'm going to go with "Bad Duck."Cooking the bird slowly seriously reduces the possibility of a "hot spot" causing some kind of local taste variance. Breast meat will become overdone at the point where dark meat is still tasty, but that wouldn't explain smell or taste, and unpleasant smells are almost always related to bacterial issues.If it was discolored, it could have been local bruising, which would cause some taste issues, but, again, wouldn't explain the smell. <sep> Q: What happened to my duck? A: If it was discolored, it could have been local bruising, which would cause some taste issues <sep> FOLLOWUP_Q: I had a duck in the oven later I found that the duck was foul smelling and tasting why would this happen?
[A]: Assuming you didn't do some kind of "flavor injection" treatment, there is absolutely no reason why one part of a bird would taste radically different from another

[Q]: CONTEXT: Garlic roasted as a head, as unpeeled cloves, or as peeled cloves is all much the same. It is just easier to handle unpeeled, and even easier when kept as a headFor easy results just trim the excess paper skin and roots of a whole garlic head, carefully trim just the tops of most of the clovesDon't drizzle with oil and wrap in foil, this will just make a mess, and steam them more than roast them. Garlic is already very oily, it shouldn't need any more. Roasting items should be exposed to dry heat, not steamRoast until soft and medium-dark brown. When cooled slightly, pull cloves apart and lay them out on a board. Squeeze out each clove using a firm spatula or other blunt tool. This should not be too messy. Wear disposable gloves if you don't like garlic on your hands <sep> Q: What's the easiest way to roast a large amount of garlic? A: For easy results just trim the excess paper skin and roots of a whole garlic head, carefully trim just the tops of most of the cloves <sep> FOLLOWUP_Q: Will it effect the taste if I roast an entire head of garlic instead of roasting peeled cloves?
[A]: It is just easier to handle unpeeled, and even easier when kept as a head

[Q]: CONTEXT: You can add quite a lot of tomato paste/puree but this will mask the fresh flavour of your tomatoes. I think I'd just reduce the soup down once it was made or add carrots. Carrot flavour really complements tomato soup and many tomato soups recipes require carrots. The starch will then help you thicken the soup. <sep> Q: How can I get a thicker soup from watery tomatoes? A: reduce the soup down Q: Can I use tomato paste? A: You can add quite a lot of tomato paste/puree but this will mask the fresh flavour of your tomatoes <sep> FOLLOWUP_Q: How much should I add?
[A]:
You can add quite a lot