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 Input:
CONTEXT: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness a bit although I'm not sure of the mechanism. It could be that the acidity frees up more capsaicin compounds (what makes hot food hot), or wakes up your taste buds more. Most likely you have simply added a weak jalapeno. Peppers of the same variety can vary in heat strength quite a bit depending on the where and how it was grown, although you'll get weak and strong peppers from the same plant. You can make up for the lack of spice by adding more jalapeno or a bit of hot chili powder.  <sep>  Q: Does lime juice make jalapeÃ±os less spicy? A: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness a bit  Q: Can you suggest the reason why mine tastes less spicy? A: Most likely you have simply added a weak jalapeno. Peppers of the same variety can vary in heat strength quite a bit  <sep> FOLLOWUP_Q: Do you know what I can add to jalapeÃ±os to make it less spicy?

Ex Output:
No


Ex Input:
CONTEXT: The sugar is mostly just for flavor. I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions. It just depends on if you are trying for a sour, sweet and sour, or sweet pickle (note that there is no vinegar in many fruit pickles).Before you decide to run off and leave out the vinegar, however, I would note that for pickling safety purposes there has to be enough acid to keep botulism causing bacteria from forming and peppers are a low acid vegetable. If you wanted to eliminate the vinegar, you'd have to move to pressure canning.  <sep>  Q: What's the purpose of sugar in a pickling solution? A: The sugar is mostly just for flavor  Q: What else can you tell me about pickling? A: I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions  Q: Would you recommend it in relish? A: It just depends on if you are trying for a sour, sweet and sour, or sweet pickle (note that there is no vinegar in many fruit pickles  <sep> FOLLOWUP_Q: What about with carrots and onions?

Ex Output:
No


Ex Input:
CONTEXT: The color of the yolk is based on the chicken's diet. I eat vegetarian fed eggs from the grocery store and they have deep yellow yolks. If I go back to buying standard white eggs its a bit disconcerting because they have very pale yolks.In the fall is when the eggs are the orangest for pasture raised eggs, again something about what is available to feed. The only way I can find these eggs is to get them from the farmers market or from a coworker who raises hens themselves.  <sep>  Q: Yellowness of egg yolk

Ex Output:

Yes