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:`.
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Question: CONTEXT: I would actually just make caramel. Place about 1 1/4 cup sugar and 1/4 cup in a heavy bottom pan and dissolve over low-medium heat then crank up the heat and let cook, without stirring, until the mixture turns a golden amber colour and starts smoking. Then use the resulting caramel to sweeten your coffee :-)  <sep>  Q: How can I make coffee syrup with caramel taste? A: I would actually just make caramel  Q: Do you have a recipe for that caramel? A: Place about 1 1/4 cup sugar and 1/4 cup in a heavy bottom pan  Q: How long do I cook it for? A: dissolve over low-medium heat then crank up the heat and let cook, without stirring, until the mixture turns a golden amber colour and starts smoking  <sep> FOLLOWUP_Q: Do I need to do anything else to it?

Answer: Yes


Question: CONTEXT: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute. (If you look up recipes for Thai beef salad you'll find tons of things with fish sauce, and probably not much with clam juice.)You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more.It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case.  <sep>  Q: What can I use instead of clam juice? A: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute  Q: will the fish sauce have a similar flavor and/or consistency contribution to the recipe? A: You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more  Q: I'm cooking for somebody who doesn't eat shellfish so is the fish sause safe ? A: It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case  <sep> FOLLOWUP_Q: can ###can I omti the sugar ?

Answer: No


Question: CONTEXT: I recently found a different sauce that had a similar butterscotch note to it. It turned out this one was a very simple pan sauce built with brandy and beef stock as a deglazing liquid which was allowed to reduce by about 2/3 and then it was finished with a hint of cream.The fond came from a steak cooked in butter so there was probably a little browned butter in there as well.At this point I think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch. This makes sense as brandy is generally somewhat sweet and usually has fairly strong caramel notes.  <sep>  Q: How should I develop a butterscotch flavor in a savory sauce? A: I think the reduced brandy is a big contributor to the flavor  Q: What ingredients can be used to develop these flavors? A: a very simple pan sauce built with brandy and beef stock as a deglazing liquid  Q: What techniques can be used to develop these flavors? A: The fond came from a steak cooked in butter so there was probably a little browned butter in there as well  Q: Have you had a savory dish that includes butterscotch flavors? A: I recently found a different sauce that had a similar butterscotch note to it  <sep> FOLLOWUP_Q: Can you tell me anything else about this kind of sauce?

Answer:
Yes