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:`.

Input: Consider Input: CONTEXT: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty.  <sep>  Q: What can I do with tofu? A: I would suggest making tofu burgers  <sep> FOLLOWUP_Q: Can I use uncooked crumbled extra-firm tofu for those?

Output: Yes


Input: Consider Input: CONTEXT: Actually I would disagree to some extent with the other two answers - I think you can use creme fraiche instead. I agree with MStodd that it will certainly give a different flavour and texture to the sauce, but if you're just looking for a healthier base to a pasta sauce, I'd say it's fine to substitute. Also as daniel mentions, you have to be careful not to overheat it (although the same is true of cream), as it will curdle.In my experience, creme fraiche is great to make a very quick and easy pasta sauce. Put it in right at the end of cooking, once everything else is properly cooked and just heat enough so it is warmed through.It comes down to whether you are wanting to achieve the same flavours though - if you are, maybe you could try what I would call single cream (not sure what it would be called in the US), and thicken the sauce with a bit of cornflour mixed with cold water.  <sep>  Q: Can Creme Fraiche be substituted for Heavy Cream in a Cream Sauce? A: it will certainly give a different flavour and texture to the sauce, but if you're just looking for a healthier base to a pasta sauce, I'd say it's fine to substitute  <sep> FOLLOWUP_Q: ream Sauce 1 quart heavy cream 1 head garlic, roasted 1/2 teaspoon pepper 2 teaspoons salt 1 cup parmesan cheese

Output: Yes


Input: Consider Input: CONTEXT: You're right in that you don't want to use oats or flour. Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later.Rather than trying to modify the recipe directly, I'd recommend searching specifically for an 'almond macaroon' or 'amaretti' recipe. Beware of 'macaron' recipes, which is the spelling the French use; it'll work, but they're typically intended as two halves of a sandwich cookie.  <sep>  Q: What is an appropriate substitute for dried coconut? A: Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later  <sep> FOLLOWUP_Q: Does the coconut tend to be more oily?


Output: Yes