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: What kind of milk is the best for making fudge? A: Sweetened condensed milk  Q: Why is sweetened condensed better? A: 1- give you a nice, caramelly flavor  Q: Any other tips for making good fudge? A: You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration  Q: Does it have to boil to a certain temperature? A: Everything else about the recipe is to either minimize sugar crystal size or add flavor  <sep> FOLLOWUP_Q: Can you use peanut butter in the same recipe?

Answer: No


Question: CONTEXT: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue. If that's the case, you can try cleaning it some way. The problem is that physical cleaning methods probably won't be sufficient, chemical cleaning with alkali will damage the seasoning and chemical cleaning with acid, if the seasoning is compromised, can rust the pan a bit. So there is a high chance you will end up reseasoning. If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush. If it doesn't go away, or the seasoning goes away too, or if this was missing seasoning from the beginning, you have to strip and reseason. We have several questions on the topic, and the Internet is also full of suggestions. I personally prefer doing it with lye (best results, strips both old seasoning and rust), owners of self-cleaning ovens like incinerating it, and there are a list of other methods to work with.  <sep>  Q: How do I recover from overheating my cast-iron skillet? A: my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well  Q: What kind of citric acid do you recommend? A: I personally prefer doing it with lye (best results, strips both old seasoning and rust  <sep> FOLLOWUP_Q: Will my pan return to normal after the lye?

Answer: Yes


Question: CONTEXT: All of these are natural colorants but also impart a bit of flavor with them.For the raspberry layer you could use a tiny amount of beet juice to really kick the red.For yellow colors you have a few options. Saffron can work really well though I'm not sure what mango/lime/saffron tastes like. Another organic single ingredient is Achiote, which has an extremely mild sweet flavor. It's used for coloring mac and cheese and most processed cheese.Hope these ideas help.  <sep>  Q: How to make stronger colors in three part pannacotta?###I'd like to make more natural colors any suggestions? A: All of these are natural colorants but also impart a bit of flavor with them  Q: Is there some kind of fruit I can use? A: For the raspberry layer you could use a tiny amount of beet juice to really kick the red  Q: Any other suggestions? A: Another organic single ingredient is Achiote, which has an extremely mild sweet flavor. It's used for coloring mac and cheese and most processed cheese  <sep> FOLLOWUP_Q: Any other ideas?

Answer:
No