Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`, and the follow-up question has a prefix `FOLLOWUP_Q:`.

[EX Q]: CONTEXT: In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other.For myself, I've done it in good "induction-able" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine.Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready. Then take it off the heat, but leave it covered (don't peek) for another five minutes.Generally, once you've added the water, you put the lid on. You only start the timer when it's boiled and you turn it down, though. That's probably why a glass lid is better, so you can see the boiling. It's not critical to the process, though.  <sep>  Q: Do I need a specific pot to cook Japanese-style rice? A: In my experience, rice can be cooked in any pot  Q: So how can I cook Japanese Style rice ? A: I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other  <sep> FOLLOWUP_Q: What is the water to rice ratio I should use ?
[EX A]: No

[EX Q]: CONTEXT: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness a bit although I'm not sure of the mechanism. It could be that the acidity frees up more capsaicin compounds (what makes hot food hot), or wakes up your taste buds more. Most likely you have simply added a weak jalapeno. Peppers of the same variety can vary in heat strength quite a bit depending on the where and how it was grown, although you'll get weak and strong peppers from the same plant. You can make up for the lack of spice by adding more jalapeno or a bit of hot chili powder.  <sep>  Q: Does lime juice make jalapeÃ±os less spicy? A: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness a bit  Q: Can you suggest the reason why mine tastes less spicy? A: Most likely you have simply added a weak jalapeno. Peppers of the same variety can vary in heat strength quite a bit  <sep> FOLLOWUP_Q: Do you know what I can add to jalapeÃ±os to make it less spicy?
[EX A]: No

[EX Q]: CONTEXT: Mast O Khiar, as you mention mainly consist of plain yogurt and cucumbers and most recipe do not require much more than that. Because of such, the shelf life for the yogurt product will be the shelf life of the yogurt itself. If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator.Make sure to store the sauce in an air-tight container. Most tubberware should work. Those soup containers from Chinese takeout orders work perfectly.EDIT: After a bit of a debate in cooking chat, I decided to change my answer a little. The reason I said 2 week is because personally I had eaten 2 week old Mast O Khiar. However it could be recipe dependant so it could be different for a different recipe. However it is very easy to tell whether yogurt OR cucumber is bad.Mast O Khiar should have a very fresh/clean aroma. When yogurt turn bad, it releases a rancid smell. If it smells bad, dont eat it.If you see fuzzy mold it's a good idea to throw it out.  <sep>  Q: What is the Shelf life of a yogurt product? A: If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator  <sep> FOLLOWUP_Q: Do you have any advice about storing cucumbers in yogurt?
[EX A]:
Yes