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: I love capers and add them to different foods when I think it suits it. I'd much rather eat tartar (not tarter) sauce with capers than pickles in it. But them I'm not a fan of tartar sauce (maybe because of the pickles). If you add capers, rinse them first to remove excess salt, pat water off between a paper towel and chop finely. I think a tiny bit of finely grated raw garlic would suit it nicely. Let the flavours meld together in the fridge for a few hours too.  <sep>  Q: Are capers a substitute for pickles in a tartar sauce? A: I'd much rather eat tartar (not tarter) sauce with capers than pickles in it  Q: Is it true that the pickles gives an after taste? A: But them I'm not a fan of tartar sauce (maybe because of the pickles  Q: What is the reason why you will rather eat tarter with capers than pickles? A: I love capers and add them to different foods when I think it suits it  <sep> FOLLOWUP_Q: Do capers have any advantage over pickles?
[A]: Yes


[Q]: CONTEXT: The enamel is brittle, especially when scratched. cast iron is often cheaper. They clean differently: stainless is initially a little harder to clean, but polishes with use making cleaning easier. Food initially sticks less to enamel, but scratches and cracks change this. using steel wool to clean stainless improves the finish, using it to clean enamel scratches the finish. If you are gentle with enamel it should last decades,stainless will survive children beating on it with almost anything, and can be passed to your grandchildren. thinner metal will heat quicker and cool quicker, but will develop hot spots. Thicker metal will heat more evenly, but heats and cools slower.  <sep>  Q: I'd like to buy myself the best roasting pan and I'm stuck on whether to get an Enameled Cast Iron or a thicker Stainless Steel/tri-ply type pan. I'm looking for the pro/cons of each, and any personal experience with either variety. A: The enamel is brittle, especially when scratched. cast iron is often cheaper. They clean differently: stainless is initially a little harder to clean, but polishes with use making cleaning easier  <sep> FOLLOWUP_Q: Is either one better at creating a fond, making gravy, or cooking down veggies/onions?
[A]: No


[Q]: CONTEXT: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar. Both should be readily available, online if not at your supermarket. Cream of tartar is also useful when making meringue.  <sep>  Q: How can I prevent simple syrup from crystallizing? A: ou can add some glucose syrup, or you can 'invert' the sugar by adding some acid, n  Q: what sort of acid would you recommend? A: cream of tartar  <sep> FOLLOWUP_Q: What is the best container for simple syrup?
[A]:
No