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:`.
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Question: CONTEXT: Basmati is classic. I am particularly fond of brown basmati rice, which has more flavor than white basmati, but it takes longer to cook and will go rancid after 6 months. If basmati is not available, any long-grain rice will suffice; short-grain rice tends to be too sticky. As for technique, rinse the rice until the rinse-water runs clear. For every cup of rice, use 2 cups of water and 1/2 tsp salt. Bring the water to a boil; add the rice and salt and reduce the heat to a simmer. Cook covered until the liquid has been absorbed and the texture of the rice is tender.For additions to the rice, you have LOADS of options. You can add a pinch of saffron to the water for a vibrant yellow color and distinctive floral aroma (if you just want color, add 1/2 tsp ground turmeric). You can add chunks of peeled ginger, cracked peppercorns, whole peeled garlic cloves, whole cardamom pods, whole cloves, whole bay leaves, whole kaffir lime leaves, and/or whole stick cinnamon -- amounts and combinations are entirely up to your taste (just remember to remove any bay leaves before serving; remove the others or not as you like, but bay is inedible). You can also add cooked vegetables, such as peas, butter beans, pearl onions, and/or carrots.  <sep>  Q: What kind of rice to serve with Indian Butter Chicken (Murgh Makhani)? A: Basmati is classic. I am particularly fond of brown basmati rice, which has more flavor than white basmati, but it takes longer to cook and will go rancid after 6 months  <sep> FOLLOWUP_Q: Do you have a preferred way to cook the rice ?

Answer: Yes


Question: CONTEXT: Dust all three inclusions (the chips and nuts) and then place half of the plain batter (that has no inclusions added) in the pan(s), add the inclusions to the remaining batter and mix lightly. Pour that batter evenly over the batter already in the pan(s) and bake. Don't cut the pistachios in more than half or they will be too small.  <sep>  Q: How to add pistachios in a white chocolate mudcake A: Dust all three inclusions (the chips and nuts) and then place half of the plain batter (that has no inclusions added) in the pan(s  <sep> FOLLOWUP_Q: can you tell me anymore about pistachios?

Answer: Yes


Question: CONTEXT: I believe that I have made some of those conflicting comments.It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.It is also really easy to have the gravy turn out inedibly salty if you aren't careful.Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise.  <sep>  Q: Can you make pan gravy if the turkey was brined? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  Q: Are there any drawbacks to using this method? A: It is also really easy to have the gravy turn out inedibly salty if you aren't careful  Q: What steps do I need to take to make sure this does not happen? A: Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting  <sep> FOLLOWUP_Q: Would the gravy made by this method be sub par compared to gravy made other ways?

Answer:
Yes