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: Mesquite is a very assertive flavor that typically goes with beef, especially fatty beef.Pecan and hickory are stronger than apple, but milder than mesquite, and are great for pork or poultry, and work just fine with beef.Applewood is very flexible, a bit lighter and sweeter. It's the only one of the woods you mentioned that I would consider using with fish.Ultimately, there's no hard and fast rules - taste things and do what works for you!  <sep>  Q: How do these flavors of liquid smoke differ?###When buying liquid smoke I'm generally faced with a choice of: Hickory Apple-tree Mesquite Pecan A: Pecan and hickory are stronger than apple, but milder than mesquite, and are great for pork or poultry, and work just fine with beef  Q: Is there any way to make Apple and Mesquite stronger? A: Mesquite is a very assertive flavor that typically goes with beef, especially fatty beef  <sep> FOLLOWUP_Q: I'm interested in knowing things that'd help me decide what to pair them with.###Do the choices work well with Fish?
Yes

CONTEXT: Vegetables don't ripen. Carrots, potatoes, leafy greens, etc...They will get bigger of course and some veggies will get more bitter or woody with age. Greens will get bitter.Generally speaking veggies are better young. Carrots are particularly sweet and tender when young. Potatoes are also perfectly fine at any size.The possible exceptions would be the fruits that are labelled vegetables for cooking purposes like some squashes and tomatoes. These do need to be ripe and whether they can be ripened after picking will depend on the plant.  <sep>  Q: Do vegetables ripen like fruit? A: Vegetables don't ripen. Carrots, potatoes, leafy greens, etc  <sep> FOLLOWUP_Q: How is growing vegetables different then fruit?
No

CONTEXT: Yes. Water boils at about 212F (100C) and meat is cooked from 140F to 160F. If you left the meat in there for a very long time it would eventually approach 212F and start to get tough.The time that they give you is going to be the time it takes to ensure that the meat is safe to eat. Generally I like it to be closer to the rare side as it is more tender that way.  <sep>  Q: Will meat overcook in a boiling water pot?

Yes