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:`.

Example Input: CONTEXT: There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce and that fact that you're (hopefully) not drinking it straight, it's fairly insignificant. It's very common for one product produced in different countries to have a range of manufacturing differences, sometimes arbitrary, sometimes to suit the local palate, and sometimes because of costs, hence people calling American Lea & Perrins a "knockoff."I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything. If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking!  <sep>  Q: Is there a difference between US Worcestershire sauce and UK Worcestershire sauce? A: I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything  Q: Is one more authentic than the other? A: hence people calling American Lea & Perrins a "knockoff  Q: Is there a difference between using malt and white vinegar? A: If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking  <sep> FOLLOWUP_Q: Is there really a difference between the two?
Example Output: No

Example Input: CONTEXT: Eggs are already 3/4 water anyway!By mixing in a small quantity of extra water before you cook the eggs, you are slowing down the cooking process by making more water available that has be evaporated. This keeps the cooking temperature to less than 100Â°C (212Â°F) for longer, therefore increasing the the time for the egg proteins to foam and expand before settingThe amount of water you need to add depends on; personal preference, the type of egg, and how old it is. Older eggs generally require a little more waterAdding skim milk will enhance this process slightly too. Adding extra fat will generally not enhance this processBONUS TIP To make even more spectacular omelettes place a loose fitting lid over the pan to increase the steam exposure all around, and let the egg fully develop  <sep>  Q: Why is water often added to the eggs when making omelettes?###Hello?
Example Output: Yes

Example Input: CONTEXT: I would use any uncolored brandy made from distilled fruit. Himbeergeist, sliwowitz, or what you can lay your hands on. Kirsch doesn't taste much like cherries, and I suspect that it functions more as a solvent for some of the aroma in the spices than for adding its own taste. Even though it does contribute a bit, the taste will be subtle, and other slight fruity notes from a different fruit brandy will blend with the heavy spices just as well. In a pinch, you could use a colored brandy too, like Chantre. But it will add more of its own flavor, and while it can make a good combination, it will be further from the original than a random obstwasser. I would avoid any liqueurs, they will add way too much foreign taste, and also won't have enough alcohol to solve the spices in the same way.  <sep>  Q: What can I substitute for Kirsch in Leckerli (Basel Lackerli) cookies? A: I would use any uncolored brandy made from distilled fruit. Himbeergeist, sliwowitz, or what you can lay your hands on  Q: Do you think any cherry liquer would work okay? A: I would avoid any liqueurs, they will add way too much foreign taste, and also won't have enough alcohol to solve the spices in the same way  <sep> FOLLOWUP_Q: Do you have any other advice or suggestions?
Example Output:
Yes