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: If you live in Poland, you should easily find the "normal" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller. For more American style beans, you could also use the pinkish-brown or spotted type.There are so many types of beans, that I can't give a specific "name". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better.  <sep>  Q: What bean species are best for baked beans? A: For more American style beans, you could also use the pinkish-brown or spotted type  <sep> FOLLOWUP_Q: I live in Poland so might not be able to get those, do you have any other suggestions?
answer:
Yes


question:
CONTEXT: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours. A good, heavy, screaming hot pan is required. Oil the steak, not the pan, with vegetable or groundnut oil (olive oil will burn), and baste with butter towards the end for extra flavour.If your steak is thick, you might try a reverse sear - roast the steak at about 150Â°C until the centre is 10Â°C off your desired doneness level (if you don't have a digital probe thermometer, invest the small amount they cost, it is completely worth it), then sear the outside on your mega hot pan. This avoids you having to overdo the outside just to get the inside right.  <sep>  Q: Is it better to fry or grill a steak? A: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours  Q: Would a grill pan be good to use on the stove instead of a standard frying pan? A: A good, heavy, screaming hot pan is required  Q: Does frying make it tastier? A: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours  Q: Should I put oil in the pan first? A: Oil the steak, not the pan  <sep> FOLLOWUP_Q: Should I season the steak?
answer:
Yes


question:
CONTEXT: If it's refrigerated, it'll last for at least a week, as long as you didn't pre-dairy it. Unrefrigerated, I wouldn't trust it for more than a day. Coffee is a crappy growth medium and it should start out the next best thing to sterile, but, even covered, its going to start to get moldy.Obviously if you add dairy, then you're dealing with that dairy shelf-life, and that isn't very long at all.  <sep>  Q: How long is it safe to drink coffee after brewed?
answer:

Yes