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: I think you've answered your question yourself. You use the bean itself to make vanilla sugar, so obviously there is much flavour in it as well and not just in the seeds.My experience is that you get much more flavour out of the pod if you let it simmer in warm milk/fluid.  <sep>  Q: Is there really a difference by throwing the vanilla pod in as well? A: there is much flavour in it as well and not just in the seeds  Q: Is the pod edible? A: You use the bean itself to make vanilla sugar  Q: I like to reuse the pod for vanilla extract or vanilla sugar, is that okay? A: there is much flavour in it as well and not just in the seeds  Q: Is there anything else I should know about the vanilla pod or seeds? A: My experience is that you get much more flavour out of the pod if you let it simmer in warm milk/fluid  <sep> FOLLOWUP_Q: How long do you suggest simmering for?
No

CONTEXT: Water absorption by flour varies by variety, brand, and even batch within brand. For example, I have an American bread book where I quite often have to use far more water than the recipe suggests to achieve the consistency stated. This is down to my British flour apparently absorbing more water.Therefore, it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise. Having said that, when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably.  <sep>  Q: do you know anything about Salt stick dough and shaping?
Yes

CONTEXT: In short, using port as a substitute for red wine will not wreck the dish.Though the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad. I frequently do this as I am not a red wine drinker, and port keeps far better in an open bottle. I would recommend using slightly less than when using red wine, but this is highly subjective.  <sep>  Q: Will swapping the red wine in my spaghetti bolognese with port wreck the dish? A: Though the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad  <sep> FOLLOWUP_Q: What is the difference in taste between a port and the usual red wines that are used in bolognese?

No