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: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used. Usually, Marinades, Pestos etc. that use mashed onions and/or garlic taste best if they are made the way the name "Pesto" suggests: Cutting stuff very fine, then using a mortar and pestle. Most explanations WHY that is the case have to with the fact that blenders tend to disintegrate cell walls with relatively rough cuts of a fast but half-sharp or blunt blade, releasing more enzymes etc. from the cell walls as opposed to from the cell contents. These are plausible, since some of the compounds in different parts of onion cells are known to actively react when the onion is disintegrated.Also, try adding oil (which you often want in a marinade anyway. No unrefined olive oil in a blender, though - that is known to get bitter!) while mortaring or blending - this will help extract flavor compounds and probably provide some oxidation protection.There is a well known marinade working with onions, garlic etc: Bulgogi marinade.  <sep>  Q: How long can blended onions stay relatively fresh? A: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used  <sep> FOLLOWUP_Q: What does TVP stand for?

SOLUTION: No

PROBLEM: CONTEXT: I can see this as being similar to a sweet potato pie. Best bet in that case would be to cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie.Two alternatives that come to mind would be to treat it like a fruit pie, as you say. Because of the texture of the carrots, I would grate them with the large holes on a box grater, toss with sugar, raisins, some tapioca and whatever spices your heart leads you toward.An alternative would be to make a molded gelatin like pie, similar to a refrigerator lime pie. Lots of gelatin and grated carrots. I, personally, wouldn't like it, but I am not fond of jello with carrots in it either.Happy experimenting.  <sep>  Q: I want to experiment with making a carrot pie, but should I make the filling a custard-style or a stew-style? A: I can see this as being similar to a sweet potato pie  Q: What would be the best option to use the characteristics of the carrots to create a great flavor and texture? A: Because of the texture of the carrots, I would grate them with the large holes on a box grater  Q: Should I add raisins or fruit syrup for flavor? A: toss with sugar, raisins, some tapioca and whatever spices your heart leads you toward  Q: Do you have baking suggestions, such as temperature and time? A: cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie  <sep> FOLLOWUP_Q: What kind of crust would be best?

SOLUTION: Yes

PROBLEM: CONTEXT: I'd say that's not strictly true,mostly because no salt substitute I've ever seen can get the same taste anyway. "Real" salt is sodium chloride (and maybe iodine, or minor impurities if it's sea salt). Most salt substitutes are partly or mostly potassium chloride. This is technically a salt (chemically speaking) and does have a similar salty taste, but it doesn't taste quite like sodium chloride, and can be bitter or metallic-tasting. Some salt substitutes add herbs or other things to help make the potassium chloride more palatable. Sounds like your has some "regular" salt as well, if it's got a significant sodium content.So while you are right that there's likely a "catch," it's more likely to be that your salt substitute will never taste quite right, or will be bitter, and less likely that you'll be piling loads of extra on in an effort to get the right saltiness.  <sep>  Q: Is low sodium salt really effective? A: no salt substitute I've ever seen can get the same taste anyway  Q: do you add more to get the full flavor? A: you'll be piling loads of extra on in an effort to get the right saltiness  Q: is there another ingredient i can use? A: Some salt substitutes add herbs or other things to help make the potassium chloride more palatable  <sep> FOLLOWUP_Q: is the stuff healthy for you?

SOLUTION:
No