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: Garlic flavors are soluble in oil, simply chopping up garlic and putting it in with the rice will not distribute the flavor well. I would recommend you chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes. Then add the rice and stir to coat the grains with the infused oil before adding water and cooking as normal. How much garlic to use depends on how strong your garlic is and how garlic-y you want it to taste. 5 tbsp of rice isn't much, for a medium garlic flavor using average strength garlic a whole small clove or half a large is probably enough. With the garlic I grow I'd add a few slices from a clove at most. Another option would be to cook the rice and then stir in the garlic infused oil afterwards, The benefits to this option are that you can drain the rice after cooking without all the flavor going down the drain.  <sep>  Q: What is the best way to infuse garlic flavor in the bland brown rice? A: I would recommend you chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes  Q: How much would you use for 5 tbs of uncooked rice? A: How much garlic to use depends on how strong your garlic is and how garlic-y you want it to taste  Q: Do you have any tips to make the dish flavorful but not over powering? A: for a medium garlic flavor using average strength garlic a whole small clove or half a large is probably enough  Q: How do I process it for cooking? A: I would recommend you chop the garlic finely  <sep> FOLLOWUP_Q: Can I store any I dont use?

SOLUTION: No

PROBLEM: CONTEXT: The short answer is yes, you can. We keep a wide variety of cheeses on hand. Quesadilla or Chihuahua Mexican cheeses are a great substitute for Mozzarella or Provolone cheese. The have a light flavor and work well with Italian foods. We always have these on hand, but they are not always easy to find in some areas. I often substitute simply because, while I might have the intended cheese on hand, there may be some that I need to use sooner than others depending on how long I've had them or how long they've been open. With mild cheeses, you don't have to worry about the flavor profile so much - it's more the melting. And the cheeses I mentioned melt well - just like Mozzarella or Provolone.And to let you know, the reason I tried the other cheeses: I asked in a Mexican restaurant what kind of cheese they used and was told that it was "like American Mozzarella". So, I decided to experiment.All said and done, all of these cheeses have a mild flavor and work in many dishes, regardless of the ethnicity. What you do want to stay away from are cheeses that don't melt well and are designed to keep their shape and texture under heat. One example would be quest fresco.  <sep>  Q: Mexican cheeses on otherwise Italian pizza A: The short answer is yes, you can. We keep a wide variety of cheeses on hand. Quesadilla or Chihuahua Mexican cheeses are a great substitute for Mozzarella or Provolone cheese  Q: Does a Mexican cheese change the flavour very much? A: With mild cheeses, you don't have to worry about the flavor profile so much - it's more the melting. And the cheeses I mentioned melt well - just like Mozzarella or Provolone  Q: can you recommend a mix of cheeses? A: Quesadilla or Chihuahua Mexican cheeses are a great substitute for Mozzarella or Provolone cheese  <sep> FOLLOWUP_Q: what herbs would you recommend with them?

SOLUTION: No

PROBLEM: CONTEXT: Sort of. There's a trick to fix up peeler edges: rub the back side of a paring knife along the blade, at roughly the same angle as the peeler blade's edge. Use the tip of the knife if needed. You may need to do this with both sides of the peeler blade.I suspect the result is closer to honing the edge, but the trick works well enough that I haven't bought another peeler since my kitchen manager showed it to me.  <sep>  Q: How can I sharpen my peeler?

SOLUTION:
Yes