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: There are good quality vegan margarines (Earth balance, Alsan) on the market nowadays, often they are of the interesterified instead of the hydrogenated variety. They are designed to behave and taste similar to butter instead of (as many cheap margarines seem to do) staying spreadable at temperatures where butter would be very firm. Unlike pure coconut or palm oil, they do not act very brittle when cold, and also they soften gradually instead of suddenly melting like eutectic solder. These should be on the top of the list of things to try...Also, some recipes recommend using more than one type of fat in pastry, for more interesting texture (eg such margarine, and smaller flakes of a hardened coconut fat). <sep> Q: Are there any butter alternatives for baking pastry? A: There are good quality vegan margarines (Earth balance, Alsan) on the market nowadays, often they are of the interesterified instead of the hydrogenated variety <sep> FOLLOWUP_Q: Would that give the dough the same consistency as when I use butter?

A: They are designed to behave and taste similar to butter instead of (as many cheap margarines seem to do) staying spreadable at temperatures where butter would be very firm
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Q: CONTEXT: Garlic will spoil faster in the fridge actually. I don't know how long it will last in the fridge, but I understand that it lasts longer if you leave it in a cool, dark, dry storage. I believe one reason is that your fridge is generally too humid. In my experience, garlic kept in the fridge is also more likely to develop mould (goes soft, and dark discolouration).I keep mine in a ceramic thing in one of my cupboards. It lasts anywhere from a few weeks to a few months depending on the garlic (probably how long it sat before getting to my kitchen). If you store it like that, garlic that goes "bad" will usually start to sprout (green shoots, will come through the top. <sep> Q: What is the shelf life of a garlic bulb, with the "skin" still on, left in the fridge? A: Garlic will spoil faster in the fridge actually. I don't know how long it will last in the fridge <sep> FOLLOWUP_Q: What would the garlic look like if it had indeed spoiled?

A: In my experience, garlic kept in the fridge is also more likely to develop mould (goes soft, and dark discolouration
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Q: CONTEXT: You need to ferment in a cool place, so you can only ferment pickles in the monsoon season when temperatures are down, or inside a house with A.C.Vegetables turn soft if it's too hot. Taste and feel is important here. Soft vegetables are the biggest problem if it's too hot. On the 3rd day it is good to place in the fridge to slow the fermenting, if you can. Crocks may be wrapped in burlap, palm dry, & kept wet in a cool shade place with breeze. Cloudy days are a big help. Place a plate on top of crock to keep insects dirt out. So it can be done with care. I'm in the South Phillipines, and it seems to work on the shady side of the house under the second floor A.C., where dripwater hits a wrapped crock, along with the breeze in the monsoon season. <sep> Q: Hi there, I've got a question about pickles A: You need to ferment <sep> FOLLOWUP_Q: I'm living in a tropical region, and I've heard that warm temperatures are not conducive to pickling, is there a way I can still ferment pickles in the heat?

A:
you can only ferment pickles in the monsoon season when temperatures are down, or inside a house with A.C
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