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: The article you linked to references this dish as "Wiener Schnitzel". That article defines it as veal--pounded, breaded, and fried--garnished with lemon, and served with potatoes. "Wiener" refers to its Viennese origin, and Schnitzel to the type of preparation (pounded, breaded, and fried). There are many varieties of Schnitzels, made of several different meats, and with various sauces. Jaeger Schnitzel, for examples, is served with a creamy mushroom sauce. The one from Vienna is served with lemon and potatoes.  <sep>  Q: What is a Vienna Schnitzel?
answer:
Yes


question:
CONTEXT: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver. We have a massive deer farm close and the price is still ridiculous .My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature. Anything over 30 days on the bone will start to give you the gaming flavour you are craving. Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged. Restaurants are getting up to 180 days, which I could only imagine would melt in your mouth but the flavour would be intense.  <sep>  Q: Is there any way to add the gamey flavor of venison to other foods I enjoy? A: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver  Q: Do I have any other options? A: My suggestion is that you find a good butcher that will age beef for you on the bone  Q: Can I do this myself without using a butcher? A: you could age it yourself if you have a climate control area to keep it at the correct temperature  Q: How long do I age it for? A: Anything over 30 days on the bone will start to give you the gaming flavour you are craving  <sep> FOLLOWUP_Q: Is there any other method I could use to achieve my goal?
answer:
No


question:
CONTEXT: I'm not sure I've ever seen chipotle paste called for in recipes; I searched around a bit and what I found was consistent with my experience. I saw chipotle en adobo, ground chipotle, and even whole dried chipotle. I also easily found recipes for chipotle en adobo. I don't think you'll have any trouble figuring out what to do with them.The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo. You can make your own by simmering dried chipotles in tomato paste with vinegar, garlic, onion (search for recipes if that's not specific enough). I suspect that most chipotle pastes you might find are something like this, but pureed, and possibly cooked until thicker.The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder. If you're using them in something that gets cooked for a decent amount of time, I'd just do this and add them, instead of making chipotle en adobo or a paste out of them. Just think of them as a spice.  <sep>  Q: What can I do with dried chipotle chillies? A: The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo  Q: Ok, how do I use them? A: The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder  Q: What can I use the powder in? A: If you're using them in something that gets cooked for a decent amount of time, I'd just do this and add them, instead of making chipotle en adobo or a paste out of them  <sep> FOLLOWUP_Q: Can I use dry chilis Only to make a paste?
answer:

Yes