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: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock.  <sep>  Q: I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing? A: Try adding other stocks/broths and see where that gets you  Q: Would you add chicken, beef, or both? A: it is not uncommon for Japanese restaurants to use multiple broths for layered flavors  Q: What else should I know about it? A: Use neckbones and feet if you make your own pork stock  <sep> FOLLOWUP_Q: Should I use soy?
answer:
Yes


question:
CONTEXT: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver. We have a massive deer farm close and the price is still ridiculous .My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature. Anything over 30 days on the bone will start to give you the gaming flavour you are craving. Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged. Restaurants are getting up to 180 days, which I could only imagine would melt in your mouth but the flavour would be intense.  <sep>  Q: Is there any way to add the gamey flavor of venison to other foods I enjoy? A: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver  Q: Do I have any other options? A: My suggestion is that you find a good butcher that will age beef for you on the bone  Q: Can I do this myself without using a butcher? A: you could age it yourself if you have a climate control area to keep it at the correct temperature  Q: How long do I age it for? A: Anything over 30 days on the bone will start to give you the gaming flavour you are craving  <sep> FOLLOWUP_Q: Is there any other method I could use to achieve my goal?
answer:
No


question:
CONTEXT: The fishy smell comes from amines - you want a low pH substance to take the smell away, like lemon juice or vinegar. Some brands of "shower cleaner" will do the trick.Bicarbonate of soda absorbs "general" odors, but it is alkaline and not the best choice in this case.  <sep>  Q: I tried washing with soap and it hasn't helped. A: Bicarbonate of soda absorbs "general" odors, but it is alkaline and not the best choice in this case.  <sep> FOLLOWUP_Q: Are there resources you recommend to learn more?
answer:

No