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:`.
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Question: CONTEXT: Fudge is basically a chocolate flavored candy.You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration. Everything else about the recipe is to either minimize sugar crystal size or add flavor.Sweetened condensed milk will do two things-1- give you a nice, caramelly flavor2- Save a little time. Since it has less water to begin with there will be less to boil off.  <sep>  Q: Can I make fudge with regular milk? A: Everything else about the recipe is to either minimize sugar crystal size or add flavor  Q: would condensed milk change the flavor? A: give you a nice, caramelly flavor  Q: How would it change the texture? A: Save a little time. Since it has less water to begin with there will be less to boil off  Q: thanks a lot, are there any other suggestions? A: You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration  <sep> FOLLOWUP_Q: How will I know when it's the right concentration?

Answer: No


Question: CONTEXT: If you heated the eggs above 160Â°F/70Â°C (and boiling is definitely above that), they're cooked, and any harmful bacteria has been killed. Can't say for sure that you did this without knowing the steps you performed.Given, if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it anyway. Even if its perfectly safe.(Note: lower temperatures will also kill the bacteria, but it's no longer instantâyou may have to hold it for a few minutes to a few hours, depending on the temperature.)  <sep>  Q: Custard Pudding tasting like raw eggs A: if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it  <sep> FOLLOWUP_Q: I cooked custard pudding on the stove for 30 minutes, but it taste like raw eggs a bit. Do you think it's cooked or still raw?

Answer: No


Question: CONTEXT: Refrigerating cooked potatoes is perfectly safe. The myriad of frozen and refrigerated potato products on the market demonstrate this, as do the experiences of millions of home cooks.In fact, it is raw potatoes that should not be refrigerated, not because of safety concerns, but because they will convert starches to sugars and taste oddly sweet. The ideal storage temperature is slightly higher, 45-50 F.  <sep>  Q: I thought maybe if they were still hot it might be better, or should I let them cool? A: The ideal storage temperature is slightly higher, 45-50 F  Q: Hmmm...My mom says potatoes have toxins that build up as they are stored, is this true? A: In fact, it is raw potatoes that should not be refrigerated, not because of safety concerns, but because they will convert starches to sugars and taste oddly sweet  <sep> FOLLOWUP_Q: Does that go for any kind of potato?

Answer:
No