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: I think this depends on the type of Gorgonzola. A Gorgonzola DolcÃ© has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon. A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye. If you flip the combinations around, one of the flavors is going to be lost.I'm not familiar enough with Venison or other game to comment on their compatibility with Gorgonzola.  <sep>  Q: Best cut of meat to pair with Gorgonzola? A: I think this depends on the type of Gorgonzola  <sep> FOLLOWUP_Q: I enjoy beef with it .. would you recommend that?

SOLUTION: Yes

PROBLEM: CONTEXT: There's no right or wrong answer as there are advantages to both and it's about what you want out of a burger. The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor as you aren't adding anything to it. The mix up method breaks up the strands of meat which come out of the grinder which makes patties more fragile, however flavorings are distributed evenly. Some people add binding agents like egg and breadcrumbs to hold it together when using the mix up method in which case it becomes more of a flat meatball than a burger. My personal preference is the minimal disturbance method as it is fast, the patties hold together, and I like the flavor of pure beef. After forming the patties I salt them on both sides. After the final flip I grind fresh pepper on the cooked side - pepper gets bitter when burned. If I did want to add flavorings I would grind my own meat for the burgers and add the flavorings then.  <sep>  Q: How should burger patties be prepared in terms of flavourings? A: My personal preference is the minimal disturbance method as it is fast, the patties hold together, and I like the flavor of pure beef. After forming the patties I salt them on both sides  Q: So should I form the patty to a bare minimum so the strands of ground beef are still visible? A: The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor as you aren't adding anything to it  <sep> FOLLOWUP_Q: Is it better to do it this way than to mush up the mince to turn make it completely consistent?

SOLUTION: Yes

PROBLEM: CONTEXT: I'd say it depends. If you are dead-set on observing all food safety rules, the pizzas are probably unsafe to eat. But in the real world, it is possible to bend some of those rules and get by unscathed. But you have to be smart about it--not all rules safely bend as far as others.What was on the pizzas? Shrimp? Chicken? Raw sausage? Those things have a pretty short safety window. Cured meats like pepperoni are safer longer (that's why they're cured in the first place).How hot was your kitchen?How long did they sit out?And then of course it comes down also to how long and how hot you're cooking things. You might well be able to kill off germs in things that aren't outright spoiled. Pizza isn't that long-cooking, so there's risk there.Ultimately, you have to be the arbiter of safety. Check the USDA website about food safety and follow every rule if you want to feel certain.  <sep>  Q: Homemade pizza left out overnight, is it safe to eat? A: I'd say it depends. If you are dead-set on observing all food safety rules, the pizzas are probably unsafe to eat  <sep> FOLLOWUP_Q: Will it kill us if we eat it?

SOLUTION:
Yes