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:`.

CONTEXT: Yes, nuts are very fatty, and they will eventually go rancidâ if this is the case, they will taste very poor. They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds.Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell).Five years is a little long. I am not sure I would want to eat nuts that old.  <sep>  Q: Do nuts ever go bad? A: nuts are very fatty, and they will eventually go rancid  Q: How long are they good for? A: Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell  <sep> FOLLOWUP_Q: Does it matter what variety?
No

CONTEXT: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble.For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water. The same rationale applies to puff pastry. The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up.Quoting @GdD in the comments, the punchline is:more fat = crumblier, less fat has more structure.  <sep>  Q: How does altering the fat-to-flour ratio affect the pastry? A: more fat = crumblier, less fat has more structure  Q: Is it only crumblier after it bakes? A: The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up  Q: Does the type of flour effect the mixture? A: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity  Q: Can you knead the dough too much? A: For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water  <sep> FOLLOWUP_Q: Can you undermix the dough?
No

CONTEXT: Agree that planted herbs are great but you say you've tried that. I kill about 1/4 to 1/2 what I plant, but those that live thrive and get bigger. After a big push just over a year ago I have an endless supply of thyme, rosemary, lemon balm and a dozen sage varieties. I do think it helps if you use them sparingly in their first season so they can get established. I don't know where you live, but if in a city or anywhere near a foreign enclave you might find herbs at an Asian market or other international market much cheaper. It's $4-6 for tiny plastic container of cilantro or mint at my local grocery, for instance, but at the Vietnamese and Chinese markets it's usually 0.50 - $1.25 for a big bunch.To make any leafy green herb last longer in the short term wrap them in a wet paper towel and put that in a plastic bag.You can freeze what you don't use in small ice cube trays for easy serving / use later. I especially like this for basil and mint. You can also buy pre-frozen herbs. You can also dry them - air dry upside down, accelerate by drying them in the oven on low (very low) or use a food dehydrator.  <sep>  Q: I have too many herbs grown right now, how can I maintain the supply cheaply?

Yes