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: Fat doesn't spoil like other foods. No bacteria can live in fat. Going rancid is a chemical reaction in which the fat molecules break down. So "leaving out" is not a problem. The major factors in going rancid are light and air. The more light hits your fat, the sooner it goes rancid. Also, rancidity occurs when the fat is oxidized, meaning that if you prevent contact with air, your fat will last longer. Both factors are minimized by transferring the fat to a tightly closed opaque container. With liquid oils, you use a dark colored bottle. As bottles are impractical for solid fat, just strain your grease into a jar, close it, and put it in a cupboard. The shelf life should be many months, probably more than a year. Also, don't worry that you can get something nasty when the grease goes bad unnoticed. Rancid fat isn't a big safety risk, and ingesting it in small amounts is not problematic. If it stinks, throw it out. Before that, there is no problem eating it. The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones.  <sep>  Q: How long does grease take to go bad/rancid when sitting out? A: The shelf life should be many months, probably more than a year  Q: is that true for all types of grease? for example is it different for bacon grease versus ground beef grease? A: The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones  <sep> FOLLOWUP_Q: would it last longer or be safer if I put it in the fridge?
No

CONTEXT: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart. Adding the liquid to the cheesecake will noticeably alter the texture, probably making it mushy; note that there aren't any water based ingredients in the recipe which you could substitute raspberry syrup for. I wouldn't recommend it. If you wanted to add raspberry flavor to a cheesecake, your best bet would be a raspberry pastry flavoring oil. If you didn't want to waste that liquid (and why would you,) just drizzle it on top of each slice as you serve it.  <sep>  Q: Can i substitute in frozen berries when my cheesecake recipe calls for fresh ones? A: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart  <sep> FOLLOWUP_Q: What if I also wanted to add berry juice to add more berry flavor (and a nice color) would that work?
Yes

CONTEXT: The easy way: Use raspberry oil (preferably) or a raspberry extract in place of the peppermint oil.The (probably) much better way: Leave out the oil and food coloring and use raspberry puree as you suggested. Strain frozen or fresh raspberries through a fine strainer or cheese cloth. Weigh the resulting juice/puree and then put it on the stove an cook it until the puree is half of its original weight (roughly). This reduced puree will be more intensely raspberry, so it will get all of the raspberry flavor without having to add as much water to the recipe. You'll have to experiment with the amount of reduced raspberry puree to use.I wouldn't increase the corn syrup, but you certainly could if you want them sweeter. I would personally go for the opposite effect and add a small amount of lemon juice to the raspberry puree to give a little tartness to complement the sweetness of the marshmallow.As far as the chocolate, I would recommend a darker chocolate. 55% is quite sweet, especially around a marshmallow. You should also consider the type of chocolate. Cocoa percentage isn't everything in dark chocolate. Experiment with different types of chocolate and see what fits well with the marshmallows. Just like wine, chocolate should be paired with other foods according to the subtleties of the taste of the individual chocolate.  <sep>  Q: Converting Peppermint Marshmallow Recipe to Raspberry? A: The easy way: Use raspberry oil (preferably) or a raspberry extract in place of the peppermint oil  <sep> FOLLOWUP_Q: Where can I find raspberry oil? I've never seen it. ###Do you think a raspberry puree could be used to replace the peppermint pinwheel candies?

Yes