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:`.
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Question: CONTEXT: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam:) Foam will more easily form in soft water as you can easily test with a piece of soap. If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral). Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it.  <sep>  Q: This is my first time making a foam using soy lecithin but I want to know why there was not enough foam? A: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water  <sep> FOLLOWUP_Q: I put the foam I did get from my first try in the fridge. Is there any way to salvage this?

Answer: No


Question: CONTEXT: I would strongly suggest not pouring cold or any other kind of water on pasta; it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it.To counteract the negative consequences of overcooking due to remaining heat (which, as belisarius suggests in his answer, is the reason other stuff is often rinsed with cold water), just serve it immediately. You want to have the sauce (hot and) ready just before your pasta is, so you can drain the pasta, mix with the sauce, and put it on the table.  <sep>  Q: Why pour cold water on pasta after cooking? A: I would strongly suggest not pouring cold or any other kind of water on pasta; it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it  Q: What do the professionals do? A: ou want to have the sauce (hot and) ready just before your pasta is, so you can drain the pasta, mix with the sauce, and put it on the table.  Q: what do they want to accomplish with doing it? A: To counteract the negative consequences of overcooking due to remaining heat (which, as belisarius suggests in his answer, is the reason other stuff is often rinsed with cold water  <sep> FOLLOWUP_Q: Thank you. Any other thoughts?

Answer: Yes


Question: CONTEXT: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes).A vegetarian Chinese place that I occasionally visit uses a "vegetarian ham" along with some vegetables like peas to augment the custardy texture of the soft tofu. I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common.Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served.  <sep>  Q: can i make Ma Po Doufu without Pork A: A vegetarian Chinese place that I occasionally visit uses a "vegetarian ham" along with some vegetables like peas to augment the custardy texture of the soft tofu  Q: Would the dish work with chicken/beef? A: I've seen it with pork (most common) or beef (sometimes  <sep> FOLLOWUP_Q: can i make this wihout any type of meat?

Answer:
Yes