TASK DEFINITION: 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:`.
PROBLEM: CONTEXT: What country are you in?Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first. This knowledge is hard won, and not readily available. Traditional local people are your best source of information (though the Coke and McD's culture has killed that in most parts of the world)In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals for a few minutes). They have slightly nutty flavoursThese are both soft wood eating larvae around 5 to 10 cm in length, quite plump and juicy. Such insects can be found around the world. But not all are edible  <sep>  Q: How to cook insects? A: What country are you in  Q: I love touring and I am trying to cut my dependency on my protein sources such as soy powder, beans and other supermarket stuff.### Touring is a bit like camping but with longer distances and a bike. A: In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals  Q: So how do you cook insects? A: roasted on hot coals for a few minutes  <sep> FOLLOWUP_Q: I carry a storm heater, which runs on ethanol-stuff, and a small bottle of oil.### How would you cook insects with such equipments?

SOLUTION: No

PROBLEM: CONTEXT: Umami is the result of glutamic acid (ions) getting in touch with the tongue. Glutamic acid in fish sauce is the result of a fermentation process, which involves bacteria doing the work of breaking down fish components. Glutamic acid easily dissolves in water though. This is after all, how it was detected millennia ago and centuries ago verified by creating glutamic acid salts: Cooking seaweed in water and boiling the result down.The wakame is added due to its natural content of glutamic acid. There isn't anything special the pineapple can/has do to it that regular water can't do.Therefore the answer is: No, the purpose of the pineapple is not to increase the glutamic acid of the substitute.  <sep>  Q: How does pineapple affect umami when used in vegan-fish-sauce recipes? A: There isn't anything special the pineapple can/has do to it that regular water can't do  Q: I have seen mushroom and wakame as ingredients in fish sauce substitutes but does pineapple just take the cake? A: The wakame is added due to its natural content of glutamic acid. There isn't anything special the pineapple can/has do to it that regular water can't do  Q: A number of recipes are simmering fresh chopped pineapple along with salty ingredients before straining### does that add umami or in any way help extract umami? A: No, the purpose of the pineapple is not to increase the glutamic acid  Q: any other things i still need to know more? A: Umami is the result of glutamic acid (ions) getting in touch with the tongue. Glutamic acid in fish sauce is the result of a fermentation process  <sep> FOLLOWUP_Q: i still want more information about it. Thanks

SOLUTION: Yes

PROBLEM: CONTEXT: I believe that I have made some of those conflicting comments.It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.It is also really easy to have the gravy turn out inedibly salty if you aren't careful.Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise.  <sep>  Q: Can you make pan gravy if the turkey was brined? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  Q: will the result be inedibly salty? A: if you aren't careful  Q: Does this depend on the particular gravy recipe? A: Make sure you follow the brining recipe  <sep> FOLLOWUP_Q: What about if the gravy has sour cream and garlic, and sometimes mushrooms?

SOLUTION:
No