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:`.

[EX Q]: CONTEXT: What country are you in?Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first. This knowledge is hard won, and not readily available. Traditional local people are your best source of information (though the Coke and McD's culture has killed that in most parts of the world)In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals for a few minutes). They have slightly nutty flavoursThese are both soft wood eating larvae around 5 to 10 cm in length, quite plump and juicy. Such insects can be found around the world. But not all are edible  <sep>  Q: Can we cook insects for eating?
[EX A]: Yes

[EX Q]: CONTEXT: Tender means soft and not brown. Sour cream will curdle if the fat content is not high enough (if it is high, it is called creme fraiche, techniquelly) and if you cook it down too much on too hot heat. Next time, use higher fat content and cook on lower heat. Cream, sour cream and creme freche are not really substitutions, not techniquelly and not taste-wise.Mixing butter and sour cream will work, if you take your time and boil down with hardly any or no bubbles.  <sep>  Q: My sauce made from butter and cream is flaking and curdling, do you know what could be wrong? A: Sour cream will curdle if the fat content is not high enough  <sep> FOLLOWUP_Q: Can it curdle if the heat is too high?
[EX A]: Yes

[EX Q]: CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat.  <sep>  Q: How do we keep our roasted cashews from smelling bad eventually? A: Presumably you are experiencing rancidity, due to oxygen  Q: So I should suck the air out of the packaging? A: A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can  <sep> FOLLOWUP_Q: Should I use something other then polyproplene?
[EX A]:
No