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: For several years, I've been putting canola in a plastic squeeze spray bottle and using that.I do not recommend 'vegatable' oil, which in the USA is usually 100% soy oil and I have found that it gums up and can leave a difficult to clean residueYes, my system can apply too much and do so unevenly too. just use a paper towel to wipe off ecess and even out.Far cheaper with canola priced at about $5 per US gallon versus 8 oz of generic aerosol spray at $1.99  <sep>  Q: How can I make homemade cooking spray? A: For several years, I've been putting canola in a plastic squeeze spray bottle and using that  Q: I think I tried to put oil in a spray bottle before and I don't recall it working very well? A: I do not recommend 'vegatable' oil, which in the USA is usually 100% soy oil and I have found that it gums up and can leave a difficult to clean residue  <sep> FOLLOWUP_Q: Have you had good results using a spray bottle?
answer:
Yes


question:
CONTEXT: Water absorption by flour varies by variety, brand, and even batch within brand. For example, I have an American bread book where I quite often have to use far more water than the recipe suggests to achieve the consistency stated. This is down to my British flour apparently absorbing more water.Therefore, it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise. Having said that, when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably.  <sep>  Q: Salt stick dough and shaping, any ideas ? A: when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably  Q: The dough is sticky, should I weigh the ingredients as opposed to measuring? A: it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise  Q: Make sense>. Salt sticks are from my childhood and I am trying to make them, but I am not sure on how best to shape them any suggestions? A: wetter  <sep> FOLLOWUP_Q: Is one flour type better than another for baking ?
answer:
Yes


question:
CONTEXT: By "Italian Sausage" I think you mean the seasoned pork sausage available in many supermarkets throughout the US. I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available. Beef is too strong a flavor and turkey too weak in its own. Flavor-wise most italian sausage has red wine, fennel, and oregano.  <sep>  Q: What is a non-pork substitute for Italian sausage? A: I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available  Q: what seasonings should I add to match the seasonings that are commonly found in Italian sausage? A: Flavor-wise most italian sausage has red wine, fennel, and oregano.  <sep> FOLLOWUP_Q: Oh okay###any other suggestions for me?
answer:

No