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:`.

Input: Consider Input: CONTEXT: One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening. As time went by, I realised that the thickening effect is far more noticable with old varieties of tomatoes - "beef" tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first.Despite the absence of ginger, I suspect that the thickening is purely a natural action between the tomatoes and the onion, and that the tomatoes used were some particularly nice old variety.  <sep>  Q: Why did my tomato soup turn thick and brownish? A: One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening  Q: The above combination with garlic, onions, spices can't be all wrong, can it? A: beef" tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first  <sep> FOLLOWUP_Q: Do tomatoes have to be skinned?

Output: No


Input: Consider Input: CONTEXT: Increasing the amount of yogurt and/or banana mash should work best, the former having a more noticeable difference. You might have to experiment to get the amount right, but I'd suggest starting with an additional 1/4 cup of yogurt or banana mash. You could try more date puree as well but that might make the muffins too thick.  <sep>  Q: How do you add moisture to gluten free, egg free muffins? A: Increasing the amount of yogurt and/or banana mash should work best  <sep> FOLLOWUP_Q: What about increasing the amount of butter?

Output: No


Input: Consider Input: CONTEXT: The recipe calls for ground almonds. This can be done in a food processor. You may wish to remove the almonds' skins beforehand, and you also may wish to toast them. Both of those are very common, even though neither is essential. With this particular recipe, I'd be inclined to toast them but leave the skins on. Once you've made those decisions, measure out the sugar called for in the recipe. Set it aside. Then place the almonds in the processor and add two or three heaping tablespoons of the measured sugar. Pulse until you reach a grind that resembles a meal, or very course flour. The finer you grind the almonds, the more carefully you must watch them. Eventually, the almonds will begin to turn to a paste. The sugar is helping to prevent it, and that's helping you to get a finer grind. However, overprocess and the almonds will turn to paste. If you're carefully watching for it, though, you'll see it begin to happen before it goes too far.  <sep>  Q: How do I grind almonds for making marzipan?


Output: Yes