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: Almost any normal sorbet recipe will contain a decent amount of sugar, and strawberries are no exception. I'd guess probably 1/2-2/3 cup per pound of strawberries. Use a substitute if you have an aversion - honey, agave, raw cane sugar, whatever you prefer. (Of course, anything liquid is going to contain some water, and cause a bit of ice, but it's still doable.) A sorbet without any extra sugar, even when frozen normally in an ice cream maker, is going to end up with a very icy texture, which will probably keep you from experiencing the flavor as much. The sugar helps soften it.The other common way to soften a sorbet is alcohol. RosÃ© wine (thank you, David Lebovitz) works quite well in a strawberry sorbet. Vodka can be your go-to liquor for any impromptu sorbet with other fruits, since it'll add alcohol without any flavors that clash. Beyond that, either look for recipes, or look for mixed drinks containing the fruit you're using.You might also be having problems simply because your strawberries aren't that great. Did you freeze them, or were they storebought? If you bought the strawberries yourself, you'd know they were decent before freezing, while not all storebought frozen fruit is as flavorful.Finally, it's possible that your frozen strawberries collected some extra water in the form of frost, which then makes your sorbet icier. If there are obvious big chunks you could scrape them off.  <sep>  Q: How can I improve flavor of Sorbet made in Magic Bullet? A: Use a substitute if you have an aversion - honey, agave, raw cane sugar, whatever you prefer  Q: Can I do a strawberry sorbet? A: strawberries are no exception  Q: Would I use frozen or fresh strawberries for a better result?###So agave would be the best healthy sweetener to add? A: A sorbet without any extra sugar, even when frozen normally in an ice cream maker, is going to end up with a very icy texture, which will probably keep you from experiencing the flavor as much  Q: Do you think lemon would make the sorbet bitter? A: Beyond that, either look for recipes, or look for mixed drinks containing the fruit you're using  <sep> FOLLOWUP_Q: Do you think I would have to pulse the magic bullet as long with fresh strawberries?
[A]: Yes


[Q]: CONTEXT: I'd say that's not strictly true,mostly because no salt substitute I've ever seen can get the same taste anyway. "Real" salt is sodium chloride (and maybe iodine, or minor impurities if it's sea salt). Most salt substitutes are partly or mostly potassium chloride. This is technically a salt (chemically speaking) and does have a similar salty taste, but it doesn't taste quite like sodium chloride, and can be bitter or metallic-tasting. Some salt substitutes add herbs or other things to help make the potassium chloride more palatable. Sounds like your has some "regular" salt as well, if it's got a significant sodium content.So while you are right that there's likely a "catch," it's more likely to be that your salt substitute will never taste quite right, or will be bitter, and less likely that you'll be piling loads of extra on in an effort to get the right saltiness.  <sep>  Q: Is low sodium salt really effective? A: no salt substitute I've ever seen can get the same taste anyway  Q: do you add more to get the full flavor? A: you'll be piling loads of extra on in an effort to get the right saltiness  <sep> FOLLOWUP_Q: is there another ingredient i can use?
[A]: Yes


[Q]: CONTEXT: Yes, nuts are very fatty, and they will eventually go rancidâ if this is the case, they will taste very poor. They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds.Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell).Five years is a little long. I am not sure I would want to eat nuts that old.  <sep>  Q: Do nuts ever go bad? A: nuts are very fatty, and they will eventually go rancid  <sep> FOLLOWUP_Q: I wonder if I cook would that help?
[A]:
No