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:'.

CONTEXT: I'd avoid a coagulant if you can, it will likely keep this dense on whats already a rather dense sounding dish.Personally, I'd beat loads of air into your sour cream/cream cheese mixture and serve a small whipped dollop of it. It will keep it light and still offset your spiciness a little. If the pork chili is the star, keep it complimented but not complicated. <sep> Q: What kind of cooling garnish is like ice cream but doesn't melt? A: beat loads of air into your sour cream/cream cheese mixture and serve a small whipped dollop of it
what is the best garnish?

CONTEXT: A pizza stone in a normal oven will only get the maximum temperature of the oven (probably not more than 280 C / 530 F).A specific pizza oven will gett hotter (the one you linked gets 390 C / 735 F and, indeed has a stone inside).If you want to get Italian style pizzas, go for the pizza oven. They need that high temperature in order to be ready in (ideally) 90 seconds. Those Ferrari ovens are one of Italian's favourite ones, albeit they'll need a bit more time than 1.5 minutes achievable in wood fired traditional pizza ovens. You (probably) won't be able to achieve those high temperatures with a normal home kitchen oven, unless you have a pyrolytic home oven, and hack it in order to cook in it during the pyrolysis cycle.As for the waiting time between pizzas using a stone, consider it as a capacitor (or a rechargeable battery): It takes heat (until is soaked up), and then gives it back. Once you make 1 pizza (or a loaf of bread), it needs to soak (a bit) again. <sep> Q: Differences between the oven stone and the pizza oven? A: A pizza stone in a normal oven will only get the maximum temperature of the oven (probably not more than 280 C / 530 F Q: I'm undecided between buying an oven stone, or a pizza oven (like http://j.mp/YXeiTr). I can't find any helpful suggestion - does anybody have any comment? A: A specific pizza oven will gett hotter (the one you linked gets 390 C / 735 F and, indeed has a stone inside Q: Would you suggest a pizza oven or a pizza stone? A: If you want to get Italian style pizzas, go for the pizza oven
Do you know what price range would offer a high quality oven?

CONTEXT: That silty precipitate is just a thing that happens when fermenting - it's the yeasts dying off and settling out of the solution. I've seen it with mead, yeast-based soda recipes, and other fermented drinks (like fermented lemonade etc) - your ginger ale would be yeast based soda, by the way, if you drink while fairly young and carbonated, like with a day or two of fermentation (you can have longer storage if not actively fermenting, ie in the fridge where yeasts are nearly dormant or having killed the yeasties off somehow) while it will likely grow increasingly alcoholic if you leave it an extended amount of time.This precipitate isn't a problem, it might be off-putting to see or taste (if you get a whole mouthful) but it isn't harmful and I at least will often drink it because I don't care enough to avoid it, but if you don't like it you can rack the beverage - that is, let it sit still to settle, and gently pour or siphon from the (clearer) top, and stop pouring when just the settled, cloudy yeasty dregs are left. If you're fermenting for an extended period of time (ie, alcohol) these may be racked several times while aging to keep the yeast from building up and possibly introducing off flavors - though its usually a few months between racking, so I wouldn't expect off flavors to develop quickly. <sep> Q: I am sorry but I have no idea. I didn't know you could make your own ginger ale.###You learn something new everyday as the old saying goes. A: your ginger ale would be yeast based soda
How does it taste?