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:'.

Input: Consider Input: CONTEXT: Oversalting is best dealt with by serious dilution. I'd make a large, not very meaty dish from it, with lots of vegetables, cooked for a while. Fry onions and other veg, add liquid, and stir in the cooked beef. But soaking the meat should help as well. Either soak in plain water and discard the water, or soak in something you might add to the sauce (wine, beer, diluted citrus juice... ). I'd also cut it small before soaking/cooking. Most of the salt will be on the surface but you want to expose add much as possible of the meat to the liquid. Soaking should be done in the fridge, for a few hours.You could go for a tomato-based sauce, a curry using coconut milk, or a sticky orange and chilli sauce, so long as the ratio of beef to everything else (and beef to initial liquid) is small. The initial liquid shouldn't bring any more salt with it, which rules out most cmmercial stock preparations, and possbile home-made stock. These are just ideas, many beef in sauce dishes would adapt. I wouldn't add more meat, but many people would.  <sep>  Q: What can be done with accidentaly oversalted beef? A: Oversalting is best dealt with by serious dilution  Q: How would I dilute it? A: I'd make a large, not very meaty dish from it, with lots of vegetables, cooked for a while  <sep> FOLLOWUP_Q: Is there anything else I could do with it?

Output: You could go for a tomato-based sauce, a curry using coconut milk, or a sticky orange and chilli sauce, so long as the ratio of beef to everything else (and beef to initial liquid) is small


Input: Consider Input: CONTEXT: Well, you don't need to spend hundreds of dollars, but you might need to put in more elbow grease. You can get a hand-crank meat grinder for about $30 or so and a manual sausage stuffer for about the same. You could save on the grinder if you have a food processor or blender that can have its way with the meat.  <sep>  Q: How do you make homemade sausage without meat grinder/sausage stuffer? A: food processor or blender  Q: Which is better a food processor or blender? A: food processor  <sep> FOLLOWUP_Q: Why is a food processor better?

Output: l sa


Input: Consider Input: CONTEXT: I would keep the one that you are eating the next day out. I would then freeze the rest of them. If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through. If not I'd freeze individually until solid then put in a bag to prevent your frozen bagels from sticking together, then thaw overnight (if eating in the morning) or in the morning (if eating for a mid-day meal) to eat.  <sep>  Q: I make six bagles at a time to eat during the week; what is the best way to store them? A: I would keep the one that you are eating the next day out. I would then freeze the rest of them  <sep> FOLLOWUP_Q: What will maintain the best quality overall?


Output: If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through


