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 suppose the Belgian "curry ketchup" is similar to the German varieties and no, they are usually not only seasoned with curry powder, but also other spices. There is no standard seasoning mix for curry ketchup, but common additional spices are ginger, black pepper, paprika, cayenne or other chili powders. I also think that some brands contain onions.The brownisher colour of curry ketchup is mostly because of the turmeric in the curry powder, so just adding the powder to regular ketchup will get you a colour match even without the additional spices or ingredients.  <sep>  Q: Is curry ketchup just ketchup with curry powder? A: There is no standard seasoning mix for curry ketchup, but common additional spices are ginger, black pepper, paprika, cayenne or other chili powders  Q: Do you think its possible to make curry ketchup with regular ketchup? A: just adding the powder to regular ketchup will get you a colour match even without the additional spices or ingredients  Q: Would you use ketchup on a hot dog? A: I suppose  <sep> FOLLOWUP_Q: What would you use curry ketchup on?

A: No
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Q: CONTEXT: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture. The reason is that butter has milk solids that are said to âburnâ at low temperatures (somewhere in the range 120C-150C or 250F-300F) which just above the soft ball stage (113C or 235F) needed for making fudge. I interpret the burning to mean that those milk solids (sugars and proteins) get a chance to contribute to the Maillard reaction that gives caramel (and its grained cousin the fudge) its great and rich flavor. Given how unique and varied the flavors arising from butter are, I would not want to miss their contribution by adding them after the heat is gone.  <sep>  Q: Butter usage in fudge? A: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture  Q: I have a number of questions relating to fudge. Thank you in advance for your help. A: The reason is that butter has milk solids that are said to âburnâ at low temperatures  <sep> FOLLOWUP_Q: My main question here is Why do some recipes put the butter ON the fudge once its hot whereas the professional videos (i.e. youtube mackinac fudge shops) seem to show the butter in the boiling mix?

A: Yes
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Q: CONTEXT: The rubber stoppers I have are in fact part of the nest. After speaking with a rep, they are there to actually help stop the issue I am having. However, mine feel like they are taking away traction because they easily slip on and off, as apposed to add to it, so they are sending me a new set. It is possible that they are stretched, since it is a floor model. They are also very dusty inside, so cleaning them out would also probably help the traction, however I am going to wait till I receive a new set.For the time being, having the stoppers off makes it so it won't fall out. It still tips if I physically push with the lid a bit, however it no longer feels like it will fall out. Especially once I added all the parts inside to help weigh it down.Hope this helps anyone else who has a similar issue.  <sep>  Q: Why does my kamado ceramic grill fall out of it's stand when I open it? A: The rubber stoppers I have are in fact part of the nest  Q: Would removing these stoppers scratch up the egg? A: They are also very dusty inside, so cleaning them out would also probably help the traction, however I am going to wait till I receive a new set  <sep> FOLLOWUP_Q: Will I be sent a new set of rubber protectors?

A:
Yes
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