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:'.

Ex Input:
CONTEXT: Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking. It usually contains potatoes and other vegetables, as well as noodles. A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce. It is usually served with rice.I understand that in the US stroganoff can also refer to a stew made with similar ingredients as the traditional dish, and is served with noodles. This, coupled with the shared use of paprika, is evidently where the line blurs.  <sep>  Q: What's the difference between stroganoff and goulash? A: Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking  Q: What about Stroganoff? A: A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce  <sep> FOLLOWUP_Q: What quality of meat is used for goulash?

Ex Output:
usually using a cheaper cut of meat suited to slow cooking


Ex Input:
CONTEXT: If you live in Poland, you should easily find the "normal" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller. For more American style beans, you could also use the pinkish-brown or spotted type.There are so many types of beans, that I can't give a specific "name". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better.  <sep>  Q: What bean species are best for baked beans? A: There are so many types of beans, that I can't give a specific "name". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better  <sep> FOLLOWUP_Q: So you recommend any specific type of beans?

Ex Output:
For more American style beans, you could also use the pinkish-brown or spotted type


Ex Input:
CONTEXT: What an interesting idea. Essentially you're looking to make rice out of potatoes, yes? I can see a couple of options. You could make potato orzo (a small pasta that looks like rice) I suppose; googling recipes for potato pasta should point you in the right direction.You could also, I think use the reverse spherification method. Make mash as you normally would, and then put it through a ricer into an alginate bath. This should preserve the individual 'grains'. You will need to have milk and/or cream in the mash to ensure there is enough calcium for the alginate to react with.  <sep>  Q: How to rice potatoes A: You could make potato orzo (a small pasta that looks like rice  <sep> FOLLOWUP_Q: can you tell me more about this?

Ex Output:

I suppose; googling recipes for potato pasta should point you in the right direction


