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: Technically, this is "buttermilk" - the milk left over from churning butter.Of course, this is sweet buttermilk, so it won't really work for most recipes calling for buttermilk (they assume the cultured version, which is acidic, and has that purpose in recipes).For sweet buttermilk, you can just drink it. You can use it in cooking, much like milk - perhaps closer to skimmed milk, since much of the fat (butter) has been removed. You could maybe make cheese with it, if you want, though it will be a lower fat cheese.You can take your chances making cultured buttermilk the old fashioned way (leave it until it's "soured"), if you don't mind the risk. You can culture your own buttermilk - I've had success taking regular store bought buttermilk, and adding a glug of that to milk to culture it (or pouring milk into the freshly emptied bottle and letting it sit), or else you can find the actual culture used (look for places with cheesemaking cultures as a starting point and refine your search from there). The last may only be worthwhile if you're planning to make buttermilk regularly, otherwise it's a lot of effort for a one-time product.  <sep>  Q: What to do with leftover cream after churning butter? A: You can use it in cooking  Q: What could I make with it?###Anything besides cheese?###Is it basically just milk? A: You can culture your own buttermilk  Q: Is butter milk just a buttery milk that you just drink? A: Technically, this is "buttermilk" - the milk left over from churning butter  Q: How do you do that? A: I've had success taking regular store bought buttermilk, and adding a glug of that to milk to culture it (or pouring milk into the freshly emptied bottle and letting it sit  <sep> FOLLOWUP_Q: How much is a glug?
Example Output: No

Example Input: CONTEXT: How about some thinly-sliced peaches? Seems relevant to the Southern theme and complementary to both the heavier bourbon flavor and the other fruity notes.You could sub out the agave for peach syrup if you want to live on the edge.Rhubarb is also a Southern classic that could be an interesting addition. But I don't know how you'd implement that.  <sep>  Q: Hello!###I am trying to figure out how to change a soutthern themed cocktail for a party###it has orange juice, bourbon, aperol, agave syrup, and a dash of bitters###any ideas for me? A: How about some thinly-sliced peaches  Q: do peaches work well with bourbon? A: complementary to both the heavier bourbon flavor and the other fruity notes  <sep> FOLLOWUP_Q: That makes sense, any particular type of peach I should use?
Example Output: No

Example Input: CONTEXT: Well, I usually add quite a lot of fresh lemon juice on it. This acid environment should kill most pathogens. However, you have to use the most fresh meat possible, when I eat raw meat (very common in Italy) I eat it the same day I bought it from the butcher.Tell to your family butcher that you're going to do carpaccio (or generically that you will eat it raw), so that he can give you the appropriate cut.Absolutely never use raw chicken or pork meat!  <sep>  Q: Hi there###What makes the raw meat in this recipe not dangerous? A: Well, I usually add quite a lot of fresh lemon juice on it. This acid environment should kill most pathogens  <sep> FOLLOWUP_Q: What side dishes go with this?
Example Output:
No