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: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters. <sep> Q: Why might I have trouble making butter from Creme Fraiche? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized

Ex Output:
ahh, that makes sense. what would i want to use to make sure it comes out right?

Ex Input:
CONTEXT: I assume you're making normal maki (nori side out) and not California rolls.Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last)? If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together. <sep> Q: How do I fix Sushi rolls opening up? A: I assume you're making normal maki (nori side out) and not California rolls Q: Oh yea, Can you suggest how i can make them? A: Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last Q: What can I do to complete the process? A: If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together Q: Will this stop it from opening up when taking them with chopsticks? A: it should help it stick together

Ex Output:
What was the reason why the rice is sticky and the rolls opening up?

Ex Input:
CONTEXT: You can neutralize the acidity of your drink by adding a half teaspoon of baking soda, but don't do this. Apart from fizzing up like a volcano, your lemon drink, or what is left of it, will taste pretty awful.What you want to do is reduce the perceived acidity. This can be done simply by adding more honey. I suggest adding a teaspoon at a time until it tastes about right. I like about double the amount of honey you specified if we're talking teaspoons. <sep> Q: How do I reduce the acidity of homemade honey lemon juice? A: You can neutralize the acidity of your drink by adding a half teaspoon of baking soda, but don't do this. Apart from fizzing up like a volcano, your lemon drink Q: Why shouldn't I do that? A: Apart from fizzing up like a volcano, your lemon drink, or what is left of it, will taste pretty awful Q: Is there anything else that will neutralize it? A: What you want to do is reduce the perceived acidity. This can be done simply by adding more honey. I suggest adding a teaspoon at a time until it tastes about right Q: What other suggestions do you have? A: I like about double the amount of honey you specified if we're talking teaspoons

Ex Output:
Any other options for it?