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:`.

Example Input: CONTEXT: If it's a small spot you can rub half a lemon on it till it's gone. If the entire inside has darkened you can fill it with water, add several tablespoons of cream of tartar (2 per quart) and boil it for 10 minutes.You can also buy aluminum cleaner, but the do it yourself is typically cheaper.In case you're wondering why I'm suggesting an acid for cleaning. It's actually alkali foods that stained your pot, not acidic. e.g. boiling potatoes. Acid actually cleans the spots put there by alkali foods. The common warning against cooking acidic foods in an aluminum pot is to prevent excessive amounts of aluminum being leeched into your food.  <sep>  Q: How to clean my unanodized aluminium pot? A: You can also buy aluminum cleaner  <sep> FOLLOWUP_Q: Does acidic food cause problems with an unanodized aluminium pot?
Example Output: Yes

Example Input: CONTEXT: Restaurants quite often cook pigs cheeks 'sous vide', but unless you have, or fancy investing in a water bath, you can do things the old fashioned way.How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking. If you're going to cook the whole cheek, you really should think about soaking in a brine of sugar, salt, vinegar and spices for 24 to 48 hours. If you're just cooking the 'pad' that part can be skipped.The thing to remember with cheeks, is they are quite a fatty meat and the muscle fibres are very dense, so whichever method you choose, it's going to take time.One classic method is braising the cheeks with a variety of vegetables and something slightly sweet and sharp as a counter for the fat and cook in the oven for 2 to 3 hours at around 180c (350f) Basically dust the cheeks in a little flour and season, then brown in some olive oil. remove form the pan and lightly sautÃ© your vegetables, use leeks, baby onions, carrots, apples, garlic etc. add the cheeks pack to the pan, add some stock or stock/cider mix and cook. You could also do this on the hob (cooker top) in a heavy bottomed pan, but cook for 4 hours on a low heat.  <sep>  Q: How should I cook pigs cheeks? A: How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking  Q: What is the best way to cook pork jowls? A: If you're going to cook the whole cheek, you really should think about soaking in a brine of sugar, salt, vinegar and spices for 24 to 48 hours  Q: What would be the best method to cook the cheek after I soak it? A: One classic method is braising the cheeks with a variety of vegetables and something slightly sweet and sharp as a counter for the fat and cook in the oven for 2 to 3 hours at around 180c (350f  <sep> FOLLOWUP_Q: Will the cheeks be too chewy to eat if I cook them in the oven that long?
Example Output: Yes

Example Input: CONTEXT: I thought that all electric fryers came with a mesh basket for the fries. If yours didn't, or if the mesh is coarse enough for the fries to fall through it, you could try to find another basket (I don't know if they are sold separately, but it is worth a try) or make some DIY solution by either suspending a big sieve in the fryer or lining the big-holed basket with fine steel mesh.  <sep>  Q: How do I prevent straw potatoes from sinking to the bottom of my electric fryer? A: try to find another basket  Q: I've used a mesh basket before, but the potatoes float right through the holes. Is there a way to stop this? A: you could try to find another basket (I don't know if they are sold separately, but it is worth a try  <sep> FOLLOWUP_Q: Would it be better to just fry only in a pan on the stove?
Example Output:
No