TASK DEFINITION: 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:`.
PROBLEM: CONTEXT: 'Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella. Some common varieties are: Bahia, Balilla, Bomba, Senia, and Calasparra; the particular variety should be indicated on the packet that you choose.These varieties differ from risotto rices, such as arborio and carnaroli, in not creating a creamy 'sauce' around the rice. Paella rice should stick together, but be distinct and not in a creamy 'sauce'.Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content. Paella rice absorbs more liquid than risotto rices, however it too would become 'creamy' if you stirred it like a risotto, since it also has a high starch content.  <sep>  Q: Is there a difference in the rice? A: Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella  <sep> FOLLOWUP_Q: What is risotto rice?

SOLUTION: No

PROBLEM: CONTEXT: If "sharp" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed.If "sharp" means too acidic, your options are:(1) add more cream and other ingredients to dilute the acid(2) try to mask the acid with a bit of sugar(3) I guess you could try to neutralize the acid with a very small amount of something basic, like baking soda. But that seems like a bad idea, it will probably taste terrible.  <sep>  Q: Is there a way to fix sharp tasting sauce? A: If "sharp" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed  Q: So too much alcohol is why it is sharp tasting? A: If "sharp" means too acidic, your options are  Q: Is there anything else I should know? A: 1) add more cream and other ingredients to dilute the acid  <sep> FOLLOWUP_Q: The cream will dilute the acid then right?

SOLUTION: Yes

PROBLEM: CONTEXT: I'd suggest skinless bone-in chicken thighs, as they have plenty of fat and collagen to keep them moist and tasty. I've cooked them in French-style wine-based stews, not to mention cacciatorre, for 2-3 hours before now and they just fall off the bone. It is virtually impossible to overcook them, unless you boil them mercilessly for hours. Just get a nice gentle simmer going - not only will this make the meat tender, but it will improve the flavour of the tomato sauce as well.Do not use chicken breast - it is far too lean.  <sep>  Q: What would be a Substitution for beef (veal) in a stew? A: I'd suggest skinless bone-in chicken thighs  <sep> FOLLOWUP_Q: how will you know if the chicken is cooked too long?

SOLUTION:
Yes