instruction:
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:`.
question:
CONTEXT: Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers). A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor. Also, given that capsaicin is very soluble in fat but not very soluble in water/vinegar, such a sauce will have a very uneven distribution of heat and will likely end up with a very harsh, unpleasant heat no matter how diluted - similar to throwing chile powder into a lean soup.  <sep>  Q: How much pepper sauce could you get out of a Carolina Reaper pepper? A: Pepper sauces  Q: Should the seeds be removed? A: A hotter pepper will not necessarily be stronger in  Q: If the pepper is 1 500 000 SHU, how much sauce could you actually make from one such pepper? A: using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor  Q: How do you get a good flavour using hot peppers? A: sweet/sour/salty element (from the pickling ingredients mostly  <sep> FOLLOWUP_Q: Do you have any further advice on making a sauce specifically?
answer:
No


question:
CONTEXT: When I make a paella I never cover it, I find it keeps in too much moisture. My uncovered method is to put the fish in and cook for 10 minutes. If my mussels are small I will usually wait 2-3 minutes before putting them in, bu for "standard" mussels 10 minutes seems to work well. I use a low-medium heat on a large burner.  <sep>  Q: How long to cook seafood in paella? A: burner  Q: How long to cook mussels? A: If my mussels are small I will usually wait 2-3 minutes before putting them in, bu for "standard" mussels 10 minutes seems to work well. I use a low-medium heat on a large burner  <sep> FOLLOWUP_Q: How long for cooking prawns?
answer:
No


question:
CONTEXT: In the Caribbean and other Rum producing areas, you find Rum in all sorts of recipesIt is sometimes an unusual flavour pairing, but not necessarily bad. In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight RumCaribbean and Mexican cooking is well blended and harmonious with many common ingredients (chilli, coriander, avocado etc.)Considering the popularity of spicy jerk meat and Rum, the Rum Fajitas would be an interesting experiment  <sep>  Q: What does adding dark rum give to a fajita stir-fry? A: It is sometimes an unusual flavour pairing, but not necessarily bad. In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight Rum  Q: Will Mexican food pair well with dark rum? A: Caribbean and Mexican cooking is well blended and harmonious with many common ingredients (chilli, coriander, avocado etc  <sep> FOLLOWUP_Q: Is rum used in other dishes similar to this?
answer:

Yes