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:`.

CONTEXT: Yes, you should store them in a air-tight jar, and the best is to store the jar in a cool place in the house. The fridge is to moist for storing cupcakes. You can store them in the jar for about 3-4 days, but they won't taste fresh any more. So I would suggest if you want to store them longer then 1 or maybe 2 days, freeze them right after they cooled down from baking. If you use a topping, you can top your cupcakes when they are thawed.  <sep>  Q: How to best store cupcakes? A: you should store them in a air-tight jar, and the best is to store the jar in a cool place in the house  Q: When I put them in the fridge, they developed a kind of a moist surface by the next day. Should I just leave them outside in an air-tight jar? A: So I would suggest if you want to store them longer then 1 or maybe 2 days, freeze them right after they cooled down from baking  Q: so to compare then, for how long will they stay fresh outside, rather than in freezer? A: You can store them in the jar for about 3-4 days, but they won't taste fresh any more  <sep> FOLLOWUP_Q: Can you think of a decent way to extend the life of them, like how long they'll stay fresh stored in the freezer
No

CONTEXT: So, just answering the new part of the question:You can simply season "over the top" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the "holes" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will "sand down" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off.  <sep>  Q: How do I repair the seasoning on a cast iron pan? A: You can simply season "over the top" of the existing seasoning  Q: Even if there are parts that are shiny and silvery? A: To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again  Q: Do I need to restrip it first? A: This will fill in the "holes" in your seasoning and you'll be able to use the pan again  Q: Any other tips you can give me? A: sand down" the seasoning without completely removing it  Q: How do I do that? A: by scrubbing the bottom of the pan with a mixture of course salt and oil  <sep> FOLLOWUP_Q: Any specific type of oil?
Yes

CONTEXT: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it. Yes, it's possible, e.g. passing through a food mill, or blanching and peeling plus retaining only the flesh, but having it already done is a whole lot easier.Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes. On top of that, you don't have to worry about whether you can find good fresh tomatoes, e.g. if it's winter and they're out of season.Your two cases for comparison seem to overlook this: if you just chop and cook, you'll have skin and seeds in your sauce, as well as excess liquid to cook down, while if you use passata, you won't. (Also, for what it's worth, you'd need pretty giant tomatoes to get the equivalent of 3/4 cup of passata out of one tomato.)Of course, if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it.Note that you can often get similar advantages from other canned tomato products. In the US, crushed tomatoes are far more common, and a roughly similar texture. (Peeled whole tomatoes, diced tomatoes, tomato sauce, and tomato paste can also be useful depending on what texture you're aiming for.)  <sep>  Q: Why specifically use Passata, rather than tomatoes, in Ragu? A: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it  Q: Does this affect the authentic taste? A: if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it  Q: Should the seasonings be changed when using tomatoes or Passata? A: if you just chop and cook, you'll have skin and seeds in your sauce, as well as excess liquid to cook down, while if you use passata, you won't  Q: How do the two choices affect the thickness of the sauce? A: Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes  <sep> FOLLOWUP_Q: What about that raw taste that tomatoes sometimes can have?

No