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: For me it very much depends on what meat I am making jerky out of.With the grain is much more solid than against. Just as you might expect.If you are using relatively tender meat then cutting across the grain will result in a batch of jerky crumbs. Cutting with the grain will be good.If you are using very tough meat then cutting with the grain will be absolutely impossible to chew.I often make jerky out of brisket which is very tough. I compromise and cut at a 45deg angle. This results in very tough, jerky but it separates into smaller, more manageable chunks when it is chewed.  <sep>  Q: Should beef jerky be cut with or across the grain? A: Cutting with the grain will be good  <sep> FOLLOWUP_Q: What is the difference in the final product when cutting with vs across the grain?

A: Yes
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Q: CONTEXT: The first thing I have to say is kebabs and overcooked are synonymous. If you want all your meats and/or veggies to be cooked right, I would advise you to put each item on it's own skewer so you can take them off as they are finished.As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute, but you will at least get the high temperature cooking and caramelization you would expect from a grill (you will just be missing the smoke flavor).  <sep>  Q: Can a broiler function as a grill substitute when making kebabs? A: As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute  Q: What can it do similarly? A: you will at least get the high temperature cooking and caramelization you would expect from a grill (you will just be missing the smoke flavor  Q: What would I be missing compared to a grill? A: you will just be missing the smoke flavor  <sep> FOLLOWUP_Q: Is there anything I should watch out for when making kebabs?

A: Yes
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Q: CONTEXT: Yes, you can roast the beans some more. However the results will probably not be great. Roasting results in quite a bit of smoke. If you are going low tech, I would do it in a wok in a very well ventilated area. It's pretty easy to set off smoke detectors. A stove top with a range hood might be good enough if you have a particularly good range hood. Outside with the wok on a BBQ is probably best.Roast over a low heat and stir continuously. You want to get the beans as even as possible, trying not to burn them. The beans will continue to roast after taking them off the heat. So stop one or two roast levels before the desired colour and tip your beans out into a colander and continue stirring to cool. The residual heat will cook the bean some more. To aim for a desired roast level, compare the current roast colour to your desired roast colour and maybe to a roast level chart. Google image search "coffee roast level chart". Guesstimate the roast level that is one or two levels below your desired colour to stop at.Once again there will be a lot of smoke.  <sep>  Q: How to improve the taste of sour coffee beans? A: you can roast the beans some more. However the results will probably not be great  Q: Why will the results not be great? A: Roasting results in quite a bit of smoke  Q: Is a range hood good enough to deal with this? A: A stove top with a range hood might be good enough if you have a particularly good range hood  Q: Is there another way you would suggest? A: Outside with the wok on a BBQ is probably best  Q: How high of heat? A: Roast over a low heat and stir continuously  <sep> FOLLOWUP_Q: How long?

A:
Yes
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