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: I've never used bhut jolokias but I love spicy vegetable oil. DO NOT just throw the peppers in a jar of oil. Apparently this is bad. Follow the much more helpful links in the comments that follow this and make the oil properly.Once you do this you can cook pretty much anything that needs a little (or a lot) of extra heat. You said you have other peppers so it might be interesting to set up a few jars with different pepper combos.Bonus: if what I've heard of these peppers is correct, you can probably make a low grade mace this way.If you're looking for something to do right away, I'd mix a very small piece in some melty cheese and throw it on some chips, burritos, pizza, or anything really. Spicy cheese rocks.Good luck and enjoy.  <sep>  Q: What can I do with Bhut Jolokia's? A: Follow the much more helpful links in the comments that follow this and make the oil properly  Q: I'm growing some Bhut Jolokia's (world hottest pepper aka ghost pepper) amongst other hot peppers.###Do you have any recommendations what I can do with them? A: you can cook pretty much anything that needs a little (or a lot) of extra heat  Q: I picked one off the plant last night. I'm looking for something other that hot sauce or chili. What do you recommend? A: you can probably make a low grade mace this way  <sep> FOLLOWUP_Q: Interesting. Do you know how hot this pepper is (How many Scoville)?
answer:
No


question:
CONTEXT: In my experience, that is completely normal and will not harm its flavor at all. You just need to warm it up before serving so that you can re-mix / emulsify your sauce / dressing. It congeals in the fridge much like any other fat will (think butter or bacon grease). Apparently, extra virgin olive oil may suffer from condensation in the bottle affecting the flavor. It may also turn cloudy. But in general, you should be fine. Even if it does go bad, it should just affect the flavor and not be harmful, just gross. So if it tastes bad, toss it. Otherwise you're fine. Note: I'm just talking about the oil going rancid, not anything else you might mix with it.  <sep>  Q: Is it okay to refrigerate olive oil?
answer:
Yes


question:
CONTEXT: Moist salts are naturally harvested sea salts from which not all the water has been removed. They are noticeably wet, often caking up or forming more of a "slush" than a powder.Some aficionados only believe that sea salt is "real" and "natural" if it is moist. Me, I have enough humidity in the apartment.  <sep>  Q: What is a "moist" salt? A: Moist salts are naturally harvested sea salts from which not all the water has been removed  <sep> FOLLOWUP_Q: What sort of dish would they be recommended for?
answer:

No