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:`.
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Question: CONTEXT: You are not hurting the flavor.In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality.I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag. If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped. I cannot.Costs you nothing - so try it and see if you can taste any difference.  <sep>  Q: Will swishing or moving a teabag around affect the steeping time in any way? A: You are not hurting the flavor  Q: What can I add into the teabag to aid it? A: I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag  Q: How can I rapidly affect the tea infusion? A: If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped  Q: Do you mean the time it use to sit in the water has to be accurate? A: he effect is more psychologial perception than reality  <sep> FOLLOWUP_Q: Do you have any other suggestion on making tea?

Answer: No


Question: CONTEXT: Mixing it with milk (or liquid in general) is probably just to remove clumps. It clumps easily, especially when things aren't perfectly airtight (probably more common in your grandmother's time), and mixing in a small amount of liquid is an easy way to make sure it all breaks up.I'm less sure about the alternating. It is pretty common to alternate wet and dry as a way of getting things evenly mixed and avoiding lumps, so it's possible it's a variation on that. The paste might be too thick to easily mix into the wet, but also wet enough that it'd tend to stay as a lump if you mix it straight into the dry, so alternating wet-dry-paste might get you more even mixing? But if you're able to mix the paste smoothly into the wet, it's completely fine to just do that.  <sep>  Q: Why pre-mix baking soda into 2 tsp of milk? A: Mixing it with milk (or liquid in general) is probably just to remove clumps  <sep> FOLLOWUP_Q: How do I evenly distribute it in the dough?

Answer: Yes


Question: CONTEXT: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast. There is a perception amongst the dutch that Americans eat nothing but meat and fat in huge portions. I did a semester abroad in the Netherlands. For the first few days, the host family fed me eggs and sausages for breakfast. I usually have some toast or cereal for breakfast. So, after a couple days I asked them if this is what they had for breakfast every day. My host mother said, "No, this is what we were told Americans have for breakfast everyday!"After a chat, they said they were buying British breakfast sausages and eggs for me. Their typical breakfast was a slice of bread, some cheese, and a very strongly flavored liverwurst. My tastes were not as developed back then. After two days of that I asked if there was any other breakfast choices. My host mother bought me suikerbrood. It is a loaf of bread with sugar baked in it. It was delicious! I told them that I enjoyed this new breakfast very much. This caused a lot of chortling for my two host siblings. It turns out that suikerbrood is a small children's breakfast.  <sep>  Q: Do you know the name of small emulsified breakfast sausages served in Dutch countries? A: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast  <sep> FOLLOWUP_Q: I had it during my honeymoon in Amsterdam and Brugges. Both places served it for breakfast.

Answer:
No