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:`.

Q: CONTEXT: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered. And in a non-urban world, salt/sodium is a valuable nutrient; the fact we might have it too readily available in the developed world doesn't change that we would DIE on a zero-sodium diet (mind that animal products like meat aren't zero-sodium, and that herbivores tend to love licking salt where they find it!). So our brains have a good evolutionary reason to like salt.Also, salt actively interferes (negatively) with another basic taste receptor - the receptor for bitterness (which can mean poison both in nature and in the developed world, or at least something we have no use for, eg an alkali). Most aromatic food (think green vegetables or spices) is bitter, and salt both attenuates that perception and balances it making the combined food still desirable for our brain. You end up with an even more palatable food since you can use an aromatic (desirable) and shut out the bitterness (not always desirable) response.Umami is a different basic taste, probably related to the presence of protein (glutamate, inosinate, guanylate... trigger it - these are amino acids or salts thereof, and an indicator of easily-digestible protein presence).  <sep>  Q: Why does salt enhance the flavor of food? A: our brains have a good evolutionary reason to like salt  Q: Does salt contain nutrients? A: salt/sodium is a valuable nutrient; the fact we might have it too readily available in the developed world doesn't change that we would DIE on a zero-sodium diet  Q: Do other animals eat salt? A: herbivores tend to love licking salt where they find it  <sep> FOLLOWUP_Q: Does meat and other animal products contain sodium?

A: Yes
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Q: CONTEXT: The sugar is mostly just for flavor. I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions. It just depends on if you are trying for a sour, sweet and sour, or sweet pickle (note that there is no vinegar in many fruit pickles).Before you decide to run off and leave out the vinegar, however, I would note that for pickling safety purposes there has to be enough acid to keep botulism causing bacteria from forming and peppers are a low acid vegetable. If you wanted to eliminate the vinegar, you'd have to move to pressure canning.  <sep>  Q: What's the purpose of sugar in a pickling solution? A: The sugar is mostly just for flavor  Q: What else can you tell me about pickling? A: I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions  <sep> FOLLOWUP_Q: Would you recommend it in relish?

A: Yes
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Q: CONTEXT: I've never tried steaming bok choy, but yes, the ribs and leafy bits cook at different speeds.For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs. I slice the ribs into about 5mm / 3/16" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook. The center I just chop the top off the leafy bit, and slice the more rib-like bits a litte larger than the rest of the ribs (they're thinner, so cook faster).As I've never tried steaming it, and I don't tend to cook in bags (except for silver turtles when camping), this is going to be a complete guess. Now, it tastes fine al dente, so you could leave the ribs as large as I use for a stir fry, but en papillote tends to be fancier cooking, so I'd probably try for maybe 1/6" slices or a little thicker (maybe 2-3mm), and if you had a mandoline so they all came out even, that'd be great. I'd still cut the leaves into ribbons, just because it's easier to eat than a huge intact leaf.I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel, if that helps at all.  <sep>  Q: How should I prepare Bok Choy before I cook it? A: For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs  Q: Are the leaves usable? A: yes, the ribs and leafy bits cook at different speeds  <sep> FOLLOWUP_Q: how long do the rib take to cook?

A:
No
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