instruction:
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:`.
question:
CONTEXT: Short answer: No.Long answer: this could probably be made to work, but only for a short time. At some point, and probably within a few uses, the rapid heat cycling from the fire would cause the pizza stone to crack.Pizza stones are made from corderite or clay, sometimes with grog. This offers a smoother surface than firebrick, but that smooth surface is because of a higher amount of vitrification and less airspace in the ceramic. This means they are less resistant to cracking due thermal shock, and the fact that your pizza stone is 1/4 a thick as firebrick makes that worse.In contrast, firebrick is a standard 2.5" thick, and made from higher-temperature materials with more airspace in the clay itself. These properties give it both higher thermal insulation, and higher thermal mass (so that it cools down slower). Both of these properties help it resist cracking.  <sep>  Q: Pizza stone as floor pizza oven vs firebrick A: This offers a smoother surface than firebrick  Q: Does it get as hot as firebrick? A: the fact that your pizza stone is 1/4 a thick as firebrick makes that worse  <sep> FOLLOWUP_Q: Are there any advantages to using pizza stone?
answer:
Yes


question:
CONTEXT: I've only heard of massaging kale. If you rub the greens together they get softer, darker and more tender and useable in a salad. Never done it with anything else. Wilted is steamed or blanched greens. Wilting definitely changes the texture and can make the greens more palatable and less bitter. I won't eat raw collards. I also always salt and squeeze my cooked spinach before using as it knocks out the bitterness.  <sep>  Q: What is the difference between a wilted salad and a massaged salad? A: Wilting definitely changes the texture and can make the greens more palatable and less bitter  Q: As many wilted salad recipes call for warm dressing, does this mean the wilted salad will lend itself better toward cooked ingredients compared to massaged or raw greens? A: an make the greens more palatable and less bitter  Q: Does wilting the greens in the salad have any particular impact on the texture? A: Wilting definitely changes the texture  <sep> FOLLOWUP_Q: What is a massaged salad?
answer:
Yes


question:
CONTEXT: Substitution in preserved foods are generally considered unsafe. Food chemistry is a complicated affair, and cooking is inherently imprecise. Sure, you can find a way to reduce the pH to that of the original recipe. But a salami is a fermented food. Your pH might be the same, but other things will change, for example the composition of the available sugars, and you can catch a different strain of bacteria. Safe preservation recipes have either been extensively tested in a lab, or used for centuries. Making a small change can destroy the delicate balance which leads to a tasty, safe food. The solution here is to look for another recipe, one which is safe but does not contain wine. For something as risky as cured meat, I'd suggest not getting some random recipe off the Internet, but choosing from a book, or maybe from the blog of a known, respectable author. This way, you get both good taste and safety, things which are hit-and-miss when making your own substitutions.  <sep>  Q: What can you substitute for wine when making homemade salami? A: The solution here is to look for another recipe, one which is safe but does not contain wine  Q: Most of the recipes I found use wine. Would citric acid work as a replacement? A: Substitution in preserved foods are generally considered unsafe  Q: So is the wine used as a preservative? A: For something as risky as cured meat, I'd suggest not getting some random recipe off the Internet, but choosing from a book, or maybe from the blog of a known, respectable author  Q: If the recipe calls for wine would a non alcoholic wine work? A: Food chemistry is a complicated affair, and cooking is inherently imprecise  <sep> FOLLOWUP_Q: Do you know of a book or a blogger that is alcohol free for me to look up some recipes for salami?
answer:

No