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: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream.Your recipe doesn't have water, it already uses milk and cream. You could replace a little of the milk with cream to make up the difference.However, with all the cream and butter in that recipe, I doubt you would be able to notice the fat missing from the dry milk. I would just use your skim dry milk and not worry about it.  <sep>  Q: What is a good substitute for full cream milk powder?
answer:
Yes


question:
CONTEXT: Most recipes I am aware of simply press crushed pepper onto the steak. It is true that some will fall off, but these recipes apply pepper generously with that in mind. I have not come across the egg white method (not sure I want egg white on my steak), but I did see a recipe that adds crushed pepper to melted butter, then coating the steak with the mixture, then chilling before cooking. Regardless of the approach, I think allowing the meat to chill with the pepper will help.  <sep>  Q: How to e keep peppercorn rub from falling of steak when searing? A: It is true that some will fall off, but these recipes apply pepper generously with that in mind  Q: Can I use something like egg whites to keep it attached? A: I have not come across the egg white method  Q: Could you use anything else? A: I did see a recipe that adds crushed pepper to melted butter  Q: How do you apply that? A: coating the steak with the mixture, then chilling before cooking  <sep> FOLLOWUP_Q: Is there another way to cook it rather than searing?
answer:
Yes


question:
CONTEXT: Without forensics it's hard to tell exactly what happened.However, one possible explanation is sunlight. If the watermelon was in the sun at all, even just a little part of it, that tends to accelerate the growth of all sorts of things.Another possibility is that it was just past its date. There isn't really a way to tell if this is near or not without chemical analysis.In watermelon country (I live near an ancient greek watermelon port) watermelon is generally refrigerated. This is partially because we find it tastier when it's cold, and partially because room temperature easily goes above 30, and even above 34-5 on certain days.  <sep>  Q: What causes watermelon rind to rot? A: Without forensics it's hard to tell exactly what happened.However, one possible explanation is sunlight  Q: How should I best store the watermelon so that it doesn't rot? A: In watermelon country (I live near an ancient greek watermelon port) watermelon is generally refrigerated  <sep> FOLLOWUP_Q: Is it alright to keep a whoel watermelon on my kitchen table?
answer:

Yes