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: You can let it ripe at room temperature.If you want to slow down the ripening process, put it in the fridge, although this will affect the mango negatively. If you want to speed up the process, put it in a bag with a banana.When the mango is ready to eat, it will be slightly soft if you press it and you can smell the mango flesh through the peel. The green colour will not totally disappear.  <sep>  Q: How do I ripen a Mango? A: If you want to speed up the process, put it in a bag with a banana  <sep> FOLLOWUP_Q: It's very green, will that work?
[A]: No


[Q]: CONTEXT: For me it very much depends on what meat I am making jerky out of.With the grain is much more solid than against. Just as you might expect.If you are using relatively tender meat then cutting across the grain will result in a batch of jerky crumbs. Cutting with the grain will be good.If you are using very tough meat then cutting with the grain will be absolutely impossible to chew.I often make jerky out of brisket which is very tough. I compromise and cut at a 45deg angle. This results in very tough, jerky but it separates into smaller, more manageable chunks when it is chewed.  <sep>  Q: Should beef jerky be cut with or across the grain? A: Cutting with the grain will be good  <sep> FOLLOWUP_Q: What is the difference in the final product when cutting with vs across the grain?
[A]: Yes


[Q]: CONTEXT: Personally I'd suggest blanching your pasta. By blanching:I mean get a big pan of heavily salted water on a rolling boil. Drop your pasta into the water, give it a stir.After 1 min or when the water has come back to boil drain the pasta off.At this point your pasta will still be el' dante but not raw which is what I suspect the directions are suggesting when they say "2 min less than instructed" then just use it at the mixing with sour cream step.If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour.  <sep>  Q: Using homemade pasta instead of dried in a bake###'d like to use fresh homemade pasta tonight in place of bagged egg noodles. ###My question is, should I prep the noodles in boiling water in anyway, or should I skip that step and add the freshly made noodles where the recipe calls for it? A: Personally I'd suggest blanching your pasta  Q: Do you recommend adding the freshly made noodles where the recipe calls for it? A: If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour  Q: Thats helpful. Anything else i need to keep in mind while using homemade pasta? A: your pasta will still be el' dante but not raw  <sep> FOLLOWUP_Q: What pasta do you recommend? Bagged or homemade?
[A]:
No