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:`.

Q: CONTEXT: I can see this as being similar to a sweet potato pie. Best bet in that case would be to cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie.Two alternatives that come to mind would be to treat it like a fruit pie, as you say. Because of the texture of the carrots, I would grate them with the large holes on a box grater, toss with sugar, raisins, some tapioca and whatever spices your heart leads you toward.An alternative would be to make a molded gelatin like pie, similar to a refrigerator lime pie. Lots of gelatin and grated carrots. I, personally, wouldn't like it, but I am not fond of jello with carrots in it either.Happy experimenting.  <sep>  Q: I want to experiment with making a carrot pie, but should I make the filling a custard-style or a stew-style? A: I can see this as being similar to a sweet potato pie  Q: What would be the best option to use the characteristics of the carrots to create a great flavor and texture? A: Because of the texture of the carrots, I would grate them with the large holes on a box grater  Q: Should I add raisins or fruit syrup for flavor? A: toss with sugar, raisins, some tapioca and whatever spices your heart leads you toward  Q: Do you have baking suggestions, such as temperature and time? A: cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie  <sep> FOLLOWUP_Q: What kind of crust would be best?

A: Yes
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Q: CONTEXT: I have seen this happening more than once. While I don't know the whole theory behind it, each time it happened, there was something just below the hole, let's call it "the lump". What I think happens is that the lump is too heavy. When the batter below it tries to rise, it doesn't have the strength to push up the lump. This could be combined with differences in heat transfer throughout the batter vs. on the batter-lump transition in preventing rising (I am certain they exist, but I don't know whether they have an effect at all). The result is a hole where the batter didn't rise, surrounded by nicely risen batter. As to where the lump comes from: you say "chocolate and pear cake". If you have pear pieces in the batter, right under the surface, they can do this. I have certainly seen it happen when the recipe includes fruit pieces in the batter. If there are no pear pieces, my second guess is badly dissolved flour. The directions for this type of cake normally include folding the whites very gently, and generally erring on the side of too little whisking. This could contribute to uneven batter texture, resulting in lumps. In the second case, the cake may have some less-than-pleasant pieces, but will still be mostly good. If it is fruit, the holes are purely a cosmetic problem. So not much harm done either way, unless you are shooting for a prize at a baking competition.  <sep>  Q: I baked a cake and it has holes in it why? A: each time it happened, there was something just below the hole, let's call it "the lump  Q: Was it because the batter was uneven? A: What I think happens is that the lump is too heavy  Q: Could it be uneven rising? A: When the batter below it tries to rise, it doesn't have the strength to push up the lump  Q: How could this be prevented? A: folding the whites very gently, and generally erring on the side of too little whisking  Q: Anything else? A: my second guess is badly dissolved flour  <sep> FOLLOWUP_Q: How long should I bake it?

A: No
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Q: CONTEXT: There are quite a few very sophisticated market gardeners in New Zealand producing greens and micro-greens like no other in the worldEspecially from the Pukekohe, and other volcanic silt soils areas, it's hard to grow anything bad. The crisp mornings at this time of year, and the naturally nutritious soils result in greens including kale that are very sweet and tasty  <sep>  Q: Is sweet-tasting raw kale normal? A: There are quite a few very sophisticated market gardeners in New Zealand producing greens and micro-greens like no other in the world  Q: Are there different varieties of kale? A: he crisp mornings at this time of year, and the naturally nutritious soils result in greens including kale that are very sweet and tasty  Q: What makes kale sweet? A: Especially from the Pukekohe, and other volcanic silt soils areas, it's hard to grow anything bad  <sep> FOLLOWUP_Q: What kind of soil is best for kale?

A:
Yes
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