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: I use 1 rounded teaspoon for 12 to 16 ounces (depends on the mug I'm using), so about 8 teaspoons (or about 2 1/2 tbsp) for a gallon of water. Hot water, just under boiling, is best. Ideally, the water is heated and poured onto the tea at just under boiling. Because I don't think you want to boil a gallon of water, I'd use the amount of hibiscus for a gallon of tea, but only use about a quart of hot water to start, let the tea steep in that (at least 5 minutes, longer will give a stronger flavor) then add the remaining 3 quarts of water.  <sep>  Q: Do you know how to Brew Hibiscus tea? A: I use 1 rounded teaspoon for 12 to 16 ounces (depends on the mug I'm using), so about 8 teaspoons (or about 2 1/2 tbsp) for a gallon of water. Hot water, just under boiling, is best  Q: Does that make a strong brew? A: Ideally, the water is heated and poured onto the tea at just under boiling  Q: Will that make a good batch of Kombucha? A: Because I don't think you want to boil a gallon of water, I'd use the amount of hibiscus for a gallon of tea  <sep> FOLLOWUP_Q: I know what to do for the Kombucha but I've never brewed Hibiscus flower for tea...will your advice work?
[A]: Yes


[Q]: CONTEXT: Sous vide cooking is a function of temperature and the surface area to volume ratio of the food in question.If you have a high surface area to volume the cooking time will be shorter. Steaks would have a higher ratio than the roast so they would take less time than the roast. The amount of the time difference is difficult to predict exactly over such a long time scale, but a rough calculation of the ratio I spoke of would be a good starting point for a compensation factor.If you have the time and your water bath can accommodate, I'd suggest keeping the roast whole and finishing in a skillet. It's much more impressive than a steak.  <sep>  Q: Sous vide chuck roast or chuck steaks? A: Sous vide cooking is a function of temperature and the surface area to volume ratio of the food in question  Q: I've never cooked sous vide before, but am now equipped to try thanks to the holidays.###We have a 3 pound chuck roast. I'm not sure what the exact cut shape is, but it's vaguely cube shaped A: Steaks would have a higher ratio than the roast so they would take less time than the roast  Q: If we cut the roast into steaks (1-2 inches thick) before bagging and cooking, A: I'd suggest keeping the roast whole and finishing in a skillet. It's much more impressive than a steak  <sep> FOLLOWUP_Q: i understand.###what effect would this have on the cooking time and/or quality?
[A]: Yes


[Q]: CONTEXT: You can use any onion variety you want; it depends on your tastes (and availability). White onions have a shaper, more pungent flavor, while yellow onions have a nice balance of sharp and sweet (and become sweeter the longer they're cooked). Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and have a softer and, well, sweet taste. As for reds, they're similar to yellow flavor-wise, but slightly milder.  <sep>  Q: Which type of onion for homemade onion rings? A: You can use any onion variety you want; it depends on your tastes (and availability  Q: Do you prefer red onions or sweet onions? A: Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and have a softer and, well, sweet taste. As for reds, they're similar to yellow flavor-wise, but slightly milder  <sep> FOLLOWUP_Q: Are the textures the same when they are fried?
[A]:
Yes