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: Some of your 'shortcuts' are not good ideas. Definitely start with cold water. Definitely bring up the temp slowly. Definitely do not boil. Do add aromatics upfront to the broth, but remove them as they get mushy so they don't cloud it.Standard ratio for beef broth would be: 8 pounds of bones to 6 quarts of water to 1 pound of veggies (onion, leek, carrot) to one 'boquet garni', essentially garlic, rosemary, anise flavoring for pho, and bay leaf, plus whatever else I forgot.If you have 'pond water', which I interpret as thin-tasting, you probably put too much water in the second time -- this is fixable by slowly evaporating out the water until it gets to a good texture. If you skimmed properly, it will be clear as you do this. I will typically strain through a kitchen towel or cheesecloth as the liquid evaporates down.I'm guessing you put in like a gallon of water, so you had like three or four times too much water.As a warning which you probably already know, you are not going to be able to duplicate your local pho joint's broth -- the broth recipe is the thing for pho makers, and they probably have a bunch of tricks they use, including using a neverending supply of yesterdays pho, that you won't be able to do at home. That said, you should be able to get a good beef broth if you follow some basic rules for making stock.  <sep>  Q: My beef broth is not coming out right, how do I properly make beef pho broth? A: Some of your 'shortcuts' are not good ideas. Definitely start with cold water  Q: Alright, what would the next step be? A: Definitely bring up the temp slowly. Definitely do not boil  Q: I boiled mine, perhaps that is where I am going wrong. What would I do next? A: Do add aromatics upfront to the broth, but remove them as they get mushy so they don't cloud it  <sep> FOLLOWUP_Q: Any other advice?

Ex Output:
Yes


Ex Input:
CONTEXT: Some ingredients do not dissolve well in hot water - the starch swells and thickens, forming lumps that may have raw powder in them and are nasty. They need to be added to cold or lukewarm water and heated after they are dissolved. Other ingredients, most notably pasta, will partially dissolve in cold water making a thick gloppy soup. But if you add them to hot water they will "seal" (in a way) and stay together as they cook.  <sep>  Q: Why are some kind of packets-soups boiled up in lukewarm water, while normally just stirred into already boiling water? A: Some ingredients do not dissolve well in hot water  Q: Which ingredients would they be? A: he starch swells and thickens  Q: Why does it say boil and then wait 5-10 before eating? A: they will "seal" (in a way) and stay together as they cook.  Q: Would using this method cause some soups to be lumpy? A: the starch swells and thickens, forming lumps that may have raw powder in them and are nasty  <sep> FOLLOWUP_Q: Is it typical to boil potato soup in luke warm water?

Ex Output:

Yes