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:`.

CONTEXT: Venison is, generally, an extremely lean meat. This means it responds well to two cooking methods: very very fast and very very hot (grilling, perhaps roasting with a lot of basting, or lard the meat first), or very very slow and moist (braising). This is of course dependent on the cut; loin is best grilled, shoulder is best braised (due to the connective tissue), leg is best roasted.I wouldn't use plain water as a braising liquid. 50/50 water and red wine, or stock and wine, or just stock... cider would be lovely, so would various juices.  <sep>  Q: How do I get good results with marinaded venison?###I had some deer ragout and let it marinade one day in wine, brandy and with some spices. ###Then I added some fresh vegetables, cold water and put the heat on. Let it simmer for a couple of hours. The result was OK, but not great (and don't we all aspire for greatness?)###How can I improve on this technique? A: This is of course dependent on the cut; loin is best grilled, shoulder is best braised (due to the connective tissue), leg is best roasted  <sep> FOLLOWUP_Q: any other suggestion for me
Yes

CONTEXT: Sure you can. It will not taste salty, but it also will not taste bland, it will have a "seasoned" taste. Will you like it that way, or miss the salt? That's not something we can predict (or you, for that matter, if you have not tried it before). You have to taste it so you can know if you personally enjoy eating saltless, umami food. When trying, make sure that you are using very small quantities. Measure in knifetips, not in teaspoons, add one at the time and stir well. You can easily overdo it, and there is no way to go back. Pay speciall attention to the feeling of "It's not good yet" - it can come from "not enough seasoning" or from "not enough salt", in the second case adding more MSG won't help.  <sep>  Q: Ran out of salt can I use MSG (monosodium glutamate) instead? A: Sure you can. It will not taste salty  <sep> FOLLOWUP_Q: Should I add a bit more of MSG then, or will that mess up the food chemistry?
Yes

CONTEXT: I think this depends on the type of Gorgonzola. A Gorgonzola DolcÃ© has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon. A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye. If you flip the combinations around, one of the flavors is going to be lost.I'm not familiar enough with Venison or other game to comment on their compatibility with Gorgonzola.  <sep>  Q: I am planing on making Gorgonzola and was wondering what the best cut of meat would be to pair it with? A: A Gorgonzola DolcÃ© has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon  Q: Are there any meats I should stay away from? A: A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye  <sep> FOLLOWUP_Q: I enjoy lightly seasoning my meat? are there any seasoning that pair well with the meat and Gorgonzola?

No