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:`.

[EX Q]: CONTEXT: Mast O Khiar, as you mention mainly consist of plain yogurt and cucumbers and most recipe do not require much more than that. Because of such, the shelf life for the yogurt product will be the shelf life of the yogurt itself. If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator.Make sure to store the sauce in an air-tight container. Most tubberware should work. Those soup containers from Chinese takeout orders work perfectly.EDIT: After a bit of a debate in cooking chat, I decided to change my answer a little. The reason I said 2 week is because personally I had eaten 2 week old Mast O Khiar. However it could be recipe dependant so it could be different for a different recipe. However it is very easy to tell whether yogurt OR cucumber is bad.Mast O Khiar should have a very fresh/clean aroma. When yogurt turn bad, it releases a rancid smell. If it smells bad, dont eat it.If you see fuzzy mold it's a good idea to throw it out.  <sep>  Q: I made kubideh kabobs with saffron rice for my fiance and I last night, and it was a huge success. However, my fiance wished we had some mast o khiar (yogurt-cucumber sauce) to go with it, as what we would normally get from a kabob takeout place### Now, given that this is the first time Persian food has ever been made in this house, I have concerns about any reasonably sized batch of this yogurt sauce being consumed in time. A: Mast O Khiar, as you mention mainly consist of plain yogurt and cucumbers and most recipe do not require much more than that  <sep> FOLLOWUP_Q: how long might this be safely stored in a refrigerator?
[EX A]: Yes

[EX Q]: CONTEXT: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered. And in a non-urban world, salt/sodium is a valuable nutrient; the fact we might have it too readily available in the developed world doesn't change that we would DIE on a zero-sodium diet (mind that animal products like meat aren't zero-sodium, and that herbivores tend to love licking salt where they find it!). So our brains have a good evolutionary reason to like salt.Also, salt actively interferes (negatively) with another basic taste receptor - the receptor for bitterness (which can mean poison both in nature and in the developed world, or at least something we have no use for, eg an alkali). Most aromatic food (think green vegetables or spices) is bitter, and salt both attenuates that perception and balances it making the combined food still desirable for our brain. You end up with an even more palatable food since you can use an aromatic (desirable) and shut out the bitterness (not always desirable) response.Umami is a different basic taste, probably related to the presence of protein (glutamate, inosinate, guanylate... trigger it - these are amino acids or salts thereof, and an indicator of easily-digestible protein presence).  <sep>  Q: Why does salt enhance the flavor of food? A: our brains have a good evolutionary reason to like salt  Q: Does salt contain nutrients? A: salt/sodium is a valuable nutrient; the fact we might have it too readily available in the developed world doesn't change that we would DIE on a zero-sodium diet  <sep> FOLLOWUP_Q: Do other animals eat salt?
[EX A]: Yes

[EX Q]: CONTEXT: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes. I have been brining them before I cook them ever since I saw that and think it makes them juicier.I brine them for a couple hours at most and then just cook them. Never tried the drying in the refrigerator.  <sep>  Q: How do i make Salting Pork Chops? A: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes  Q: How long should the chops stay in the salt solution? A: I brine them for a couple hours at most and then just cook them  Q: What method can I use to dry the meat further? A: Never tried the drying  <sep> FOLLOWUP_Q: How much pork chops is recommended to try at once?
[EX A]:
No