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: Yes, it can go bad.It's pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem. There's a huge amount of variability in how long that takes, though. If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date. But if it's been exposed to air, light, or heat, it can go pretty fast, perhaps even before the best before date.So, smell it. If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid, so if you're planning on serving it to anyone, you might want to cook a small bit to test.  <sep>  Q: Does polenta go off'? A: it can go bad  Q: How can I tell if it's bad? A: smell it. If you detect any unpleasant smells, you probably don't want to eat it  Q: What if it doesn't have any odor? A: Even if you don't smell anything obvious, it could still be subtly rancid  Q: Do you think I should just throw the box away says the best before date has long perished? A: If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date  <sep> FOLLOWUP_Q: Do you know what the average shelf life is for polenta by any chance?

Ex Output:
No


Ex Input:
CONTEXT: Your ribs will have a lot less flavor if you do not use a dry rub. However you can minimize some of the time (and only a bit of the flavor) by putting on the rub, wrapping in foil, and immediately putting them in the oven or on the grill. The process of putting your rub together probably takes only about 5 minutes - it's the fridge time that takes a while.Sitting in the fridge allows some of the flavors to permeate, and if you used a more permeable material could allow your ribs to air out a bit. These are good things, but for my rib recipe I don't put the ribs in the fridge and they still taste great. I also don't put the barbecue sauce on until about the last 20 minutes of oven time, when the foil comes off and the sauce goes on. Until then the ribs stay in the foil.I looked up North Carolina (which uses a sauce that isn't tomato based in the eastern part of the state), South Carolina (a mustard sauce), Texas, Memphis (which uses no sauce), Kansas City (tomato based-sauce that is rather sweet) - all of them used a dry rub even with wide variations on the sauce and for both beef and pork ribs.  <sep>  Q: Is dry rub necessary in making bbq ribs?###is there an alternate method rather than the dry rub A: Your ribs will have a lot less flavor if you do not use a dry rub  <sep> FOLLOWUP_Q: will the ribs taste the same if i just lather them with some bbq sauce and then cook them

Ex Output:
No


Ex Input:
CONTEXT: You can but the result will be much thicker than that with the whole milk, and they won't taste as good due to the reduction of fat. You could add some oil or other fat to make up the diffrence, although that will most likely change the taste as well.  <sep>  Q: Substituting skim milk for whole milk in a caramel recipe A: You can but the result will be much thicker than that with the whole milk  <sep> FOLLOWUP_Q: why would it be thicker with skim milk?

Ex Output:

No