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 agree with yossarian, if I question it, I chuck it. Although in this case, the salmon probably will not harm you, it might just taste bad. Loss of moisture (freezer burn), taking on of flavours, etc. I wouldn't eat it because it wouldn't taste great. My father-in-law would eat it, because you don't throw out food (his rule). Bottom line, if it has been in the freezer for those two years straight, it won't give you food poisoning or harm you. It's just a matter of palate. But rest assured, it won't taste great.  <sep>  Q: Can I still eat this fish?### I just found a couple of salmon fillets in my freezer that seem to have been there for about two years. Are they still edible, or should I bin them? A: if it has been in the freezer for those two years straight, it won't give you food poisoning or harm you  <sep> FOLLOWUP_Q: So I can still eat these?
Yes

CONTEXT: Lay them out on a paper towel overnight so that the skins dry completely. This gives the benefit of keeping the frozen blueberries from sticking together without needing lots of freezer space to do a quick freeze individually on a sheet pan. Then bag in a freezer bag and freeze.Note that whenever you freeze fruit, the liquid will burst the cell walls as it thaws, causing the resulting berry to be mushier. In my experience, frozen blueberries aren't good for eating alone. To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom (no pigmentation from the skins, which may color your baked goods) and the berries are thawed. Dry the skins before using in baking.Using these techniques I have not once had any of the 30 pounds of blueberries I froze this summer burst in the freezer and have successfully made many blueberry baked goods from the results.  <sep>  Q: what's a good technique for freezing blueberries? A: Lay them out on a paper towel overnight so that the skins dry completely  Q: Could I put them in the oven at 150 for an hour A: To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom  Q: Which way would result in less exploded berries when the water in them freezes? A: Note that whenever you freeze fruit, the liquid will burst the cell walls as it thaws, causing the resulting berry to be mushier  <sep> FOLLOWUP_Q: Instead of freezing the blueberries, should I dry them more, then store them at room temperature?
No

CONTEXT: There's no right or wrong answer as there are advantages to both and it's about what you want out of a burger. The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor as you aren't adding anything to it. The mix up method breaks up the strands of meat which come out of the grinder which makes patties more fragile, however flavorings are distributed evenly. Some people add binding agents like egg and breadcrumbs to hold it together when using the mix up method in which case it becomes more of a flat meatball than a burger. My personal preference is the minimal disturbance method as it is fast, the patties hold together, and I like the flavor of pure beef. After forming the patties I salt them on both sides. After the final flip I grind fresh pepper on the cooked side - pepper gets bitter when burned. If I did want to add flavorings I would grind my own meat for the burgers and add the flavorings then.  <sep>  Q: How should burger patties be prepared in terms of flavourings?

Yes