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 agree with yossarian, if I question it, I chuck it. Although in this case, the salmon probably will not harm you, it might just taste bad. Loss of moisture (freezer burn), taking on of flavours, etc. I wouldn't eat it because it wouldn't taste great. My father-in-law would eat it, because you don't throw out food (his rule). Bottom line, if it has been in the freezer for those two years straight, it won't give you food poisoning or harm you. It's just a matter of palate. But rest assured, it won't taste great.  <sep>  Q: Can I still eat this fish?### I just found a couple of salmon fillets in my freezer that seem to have been there for about two years. Are they still edible, or should I bin them? A: if it has been in the freezer for those two years straight, it won't give you food poisoning or harm you  <sep> FOLLOWUP_Q: So I can still eat these?

A: Yes
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Q: CONTEXT: Yes, you can freeze parmesan cheese. Even without freezing, Parmesan is very durable since the low water and high salt content prevents mould from growing. The younger varieties may be more prone to mould growth (having a higher water content), but I've kept ripe Parmesan (30-36 months) for at least a year in the fridge without problems (and it would probably have stayed good much longer). Just remember to keep it wrapped in paper, not in a sealed plastic container to prevent a buildup of condensation.  <sep>  Q: Can I freeze Parmesan?

A: Yes
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Q: CONTEXT: This isn't the "quick" nor the healthy answer, but I personally do a twice-cooked system. I leave the juice from the can in the mix, and boil it down, which takes 15 minutes or so. Retaining the flavor of the canned fluid is essential, in my opinion.Then I "fry" the dry-ish mixture which is beginning to separate in maybe 1 tbsp preheated lard per can of beans, stirring a lot at first. Lastly, very slightly simmer this on low heat for 1 hour or so, stirring occasionally. Flavor is awesome. Any kinds of beans can be prepared in this way, and it is similar (varying on oil and legume variety) to other paste concoctions created elsewhere.. such as in the middle east.Note that this method negates the need for lots of "mashing". So, if you're more looking for less effort, than necessarily for "quick".. this could be your answer :)  <sep>  Q: Is there any special way to liquidize the skins of the beans?

A:
Yes
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