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: If it's a small spot you can rub half a lemon on it till it's gone. If the entire inside has darkened you can fill it with water, add several tablespoons of cream of tartar (2 per quart) and boil it for 10 minutes.You can also buy aluminum cleaner, but the do it yourself is typically cheaper.In case you're wondering why I'm suggesting an acid for cleaning. It's actually alkali foods that stained your pot, not acidic. e.g. boiling potatoes. Acid actually cleans the spots put there by alkali foods. The common warning against cooking acidic foods in an aluminum pot is to prevent excessive amounts of aluminum being leeched into your food.  <sep>  Q: How to clean my unanodized aluminium pot? A: You can also buy aluminum cleaner  <sep> FOLLOWUP_Q: Does acidic food cause problems with an unanodized aluminium pot?
answer:
Yes


question:
CONTEXT: Coat the outside of the cake with a moderate layer of icing to bind the stick cookies. This is analogous to the mortar behind facade bricks in building a wall.You could also put a drop of icing underneath the bottom, but that probably is not necessary.Update: I just noticed in the photo you can actually see some of the icing between the cookies, showing this is exactly how the show case cake in the photo was done.  <sep>  Q: How can I stick chocolate wafer sticks to a mudcake?
answer:
Yes


question:
CONTEXT: Nutrition itself is off-topic. However, keep in mind the following:There are many compounds in tea leaves and some dissolve early, and some a little later. At some point (around 5-10 minutes of steeping at ~95Â°C), you will lose majority of the 'good stuff' and continue picking up less desirable compounds. You will notice that while colour might persist, the taste will be come less and less desirable. In some cultures re-using tea leaves is considered a faux-pas because of this.If you find your tea to be too strong after steeping, the best thing is to reduce the amount of leaves for the next time; as opposed to steeping them multiple times.  <sep>  Q: Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps? A: At some point (around 5-10 minutes of steeping at ~95Â°C), you will lose majority of the 'good stuff' and continue picking up less desirable compounds  <sep> FOLLOWUP_Q: How many times can I steep them?
answer:

No