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: Yes, nuts are very fatty, and they will eventually go rancidâ if this is the case, they will taste very poor. They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds.Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell).Five years is a little long. I am not sure I would want to eat nuts that old.  <sep>  Q: Do nuts ever go bad? A: nuts are very fatty, and they will eventually go rancid  Q: How long are they good for? A: Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell  <sep> FOLLOWUP_Q: Does it matter what variety?
[A]: No


[Q]: CONTEXT: Lay them out on a paper towel overnight so that the skins dry completely. This gives the benefit of keeping the frozen blueberries from sticking together without needing lots of freezer space to do a quick freeze individually on a sheet pan. Then bag in a freezer bag and freeze.Note that whenever you freeze fruit, the liquid will burst the cell walls as it thaws, causing the resulting berry to be mushier. In my experience, frozen blueberries aren't good for eating alone. To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom (no pigmentation from the skins, which may color your baked goods) and the berries are thawed. Dry the skins before using in baking.Using these techniques I have not once had any of the 30 pounds of blueberries I froze this summer burst in the freezer and have successfully made many blueberry baked goods from the results.  <sep>  Q: what's a good technique for freezing blueberries? A: Lay them out on a paper towel overnight so that the skins dry completely  Q: Could I put them in the oven at 150 for an hour A: To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom  Q: Which way would result in less exploded berries when the water in them freezes? A: Note that whenever you freeze fruit, the liquid will burst the cell walls as it thaws, causing the resulting berry to be mushier  <sep> FOLLOWUP_Q: Instead of freezing the blueberries, should I dry them more, then store them at room temperature?
[A]: No


[Q]: CONTEXT: Gumbo is a creolized (blending of different cultures) dish that was really a way of making use of many whatever might be on hand. The word "Gumbo" itself comes from the African Bantu tribal language which uses the word "Ngambo" for okra. In the plantation culture of the south "ngambo" became "gumbo" and eventually came to be the word for a soup containing okra. In the deep south of South Carolina and southern Georgia it typically has Okra in it to provide thickening from the mucilaginous substance secreted from the okra.As people moved westward toward the Louisiana region they adopted the Choctaw Indian method of using ground sassafras leaves (gumbe file) as the preferred thickening method in that area. Sidenote: Gumbo file is considered to be the only indigenous north American spice.Without knowing what it is that you've been disappointed with, it's difficult to make suggestions. As with so many regional dishes there are certain consistencies but more often than not...more variations. This is one of those items where there isn't necessarily ONE primary method.Some gumbos use a roux for added depth of flavor, color, and thickening while others are more broth based.The main consistency is that it is typically served ladled over rice.  <sep>  Q: What is gumbo? A: Gumbo is a creolized (blending of different cultures) dish that was really a way of making use of many whatever might be on hand  Q: Is there a secret to making it good? A: Without knowing what it is that you've been disappointed with, it's difficult to make suggestions  Q: I've never made it before, so what makes it so good? A: Some gumbos use a roux for added depth of flavor, color, and thickening while others are more broth based  Q: What else is in it? A: a soup containing okra. In the deep south of South Carolina and southern Georgia it typically has Okra in it  Q: Yuck....can I put in something other than okra? A: the Choctaw Indian method of using ground sassafras leaves (gumbe file) as the preferred thickening method in that area  <sep> FOLLOWUP_Q: Hmmmm...do you have any other suggestions?
[A]:
Yes