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: If it's a small spot you can rub half a lemon on it till it's gone. If the entire inside has darkened you can fill it with water, add several tablespoons of cream of tartar (2 per quart) and boil it for 10 minutes.You can also buy aluminum cleaner, but the do it yourself is typically cheaper.In case you're wondering why I'm suggesting an acid for cleaning. It's actually alkali foods that stained your pot, not acidic. e.g. boiling potatoes. Acid actually cleans the spots put there by alkali foods. The common warning against cooking acidic foods in an aluminum pot is to prevent excessive amounts of aluminum being leeched into your food.  <sep>  Q: How to clean my unanodized aluminium pot? A: You can also buy aluminum cleaner  Q: Does acidic food cause problems with an unanodized aluminium pot? A: It's actually alkali foods that stained your pot, not acidic  Q: How else can I clean it? A: If it's a small spot you can rub half a lemon on it till it's gone  Q: Do you have any other advice for cleaning? A: If the entire inside has darkened you can fill it with water, add several tablespoons of cream of tartar (2 per quart) and boil it for 10 minutes  <sep> FOLLOWUP_Q: Thanks, any mor etips?
[A]: Yes


[Q]: CONTEXT: Unless you're straining the soup, I'd assume that the whole vs. cracked isn't going to be helpful in removing them, although I will admit that I can't recall seeing a recipe that called for whole peppercorns that didn't require cracking them.Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor.It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle, but I don't know how you'd compare, simply because the cracked pepper would be more overpowering.  <sep>  Q: Why whole peppercorns? A: Part of the reason for whole pepercorns is the surface area  Q: Is there anything else you can tell me about the surface area? A: if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor  Q: Anything else you can tell me about it? A: It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle  <sep> FOLLOWUP_Q: Have you ever used a recipe that had whole peppercorns?
[A]: No


[Q]: CONTEXT: Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers). A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor. Also, given that capsaicin is very soluble in fat but not very soluble in water/vinegar, such a sauce will have a very uneven distribution of heat and will likely end up with a very harsh, unpleasant heat no matter how diluted - similar to throwing chile powder into a lean soup.  <sep>  Q: How much pepper sauce could you get out of a Carolina Reaper pepper? A: Pepper sauces  Q: Should the seeds be removed? A: A hotter pepper will not necessarily be stronger in  Q: If the pepper is 1 500 000 SHU, how much sauce could you actually make from one such pepper? A: using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor  Q: How do you get a good flavour using hot peppers? A: sweet/sour/salty element (from the pickling ingredients mostly  <sep> FOLLOWUP_Q: Anything else in terms of getting a good flavour delivery
[A]:
No