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: Unless you're straining the soup, I'd assume that the whole vs. cracked isn't going to be helpful in removing them, although I will admit that I can't recall seeing a recipe that called for whole peppercorns that didn't require cracking them.Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor.It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle, but I don't know how you'd compare, simply because the cracked pepper would be more overpowering.  <sep>  Q: Why whole peppercorns?

SOLUTION: Yes

PROBLEM: CONTEXT: It sounds very much like you didn't manage to completely dissolve the sugar. It's also possible to get a bad texture from ice crystals in your ice cream, but I don't think you'd describe it as gritty or sandy, just icy.It can be rather difficult to dissolve that much sugar in liquid, especially if it's cold straight from the fridge. You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom. That does make the chilling take a bit longer, probably more like 4-8 hours or overnight, not just 1-2 hours. But in my experience heating to dissolve is pretty much standard in ice cream recipes, presumably because it's about the only way to do it easily.  <sep>  Q: My homemade ice cream texture is gritty/sandy, any advice? A: It sounds very much like you didn't manage to completely dissolve the sugar  Q: How should I do this? A: You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom  <sep> FOLLOWUP_Q: Should I add the cream as the next step?

SOLUTION: No

PROBLEM: CONTEXT: Some crabs are better tasting than others. Ornamental crabs, to my knowledge none are inedible, but tend to be very small, and high skin/seed to flesh so tend to be too much trouble to bother with. Larger crabs though can be very desirable for some applications. They are often blended in mixed ciders, both sweet and fermented. They will be tart to very tart and even bitter, but when blended with other juices add what many people consider a very refreshing bite to the juice. Candied crabs and apple butter are commonly made with them and they can be used for jams other applications especially mixed with other apples to increase tartness.There are a wide variations of varieties, just as with full size apples, and some will seem better than other. If they are wild seedling trees rather than grafter varieties, the quality of the fruit may be hit and miss, and even some of the cultivated named varieties may be astringent, especially some which are marketed for their hard cider characteristics where the astringency is desirable. If the particular ones you have will work will be mostly dependent on your tastes and the variety, and how willing you are to work with the smaller fruit. Even the sweetest crabs are likely to have a lot more tartness than a granny smith.  <sep>  Q: How edible/palatable are crabapples? A: Some crabs are better tasting than others  <sep> FOLLOWUP_Q: Can crabapples be used to make apple bread?

SOLUTION:
No